Minimizing oil uptake in lotus root chips: leveraging hydrocolloids for improved quality
Keywords:
Lotus root chips, pectin, gelatin and hydrocolloids.Abstract
The present study was aimed to assess the influence of hydrocolloids (pectin and gelatin) to reduce the oil absorption in fried lotus root chips. Lotus root was hand peeled and sliced into 0.2 cm thickness. Then blanched in calcium chloride 0.5g/100ml water at 850C for 30 seconds followed by immersion in different concentration of gelatin and of pectin in 100ml of water at 370C for 2 minutes. The coated chips were fried at 1800C in groundnut oil till the surface becomes golden brown. The lotus root chips prepared using different concentration of pectin and gelatin coating was evaluated for its moisture, lipid and texture profile. The moisture content increased with increase in pectin and gelatin concentration. Pectin and gelatin significantly reduced the oil absorption with increase in concentration. Lotus root chips prepared using 1g of pectin/ 100ml of water was rated (8.24) most acceptable by semi-trained panel members on a nine-point hedonic scale. The hardness of the treated chips ranged between 832.463±74.54 to 845.541±78.45. the colour analysis L*, a* and b* ranged from 48.48±5.80 to 46.81±0.33, 1.29±0.52 to 1.43±0.53 and 15.25±1.44 to 12.98±3.43 respectively. Pectin and gelatin can be used to reduce the oil absorption in fried products
References
Dhall R. K. 2013. Advances in edible coatings for fresh fruits and vegetables: a review. Critical reviews in food science and nutrition, 53(5), 435–450. https://doi.org/10.1080/10408398.2010.541568.
Dilucia F, Lacivita V, Conte A, Del Nobile MA. Sustainable Use of Fruit and Vegetable By-Products to Enhance Food Packaging Performance. Foods. 2020; 9(7):857. https://doi.org/10.3390/foods9070857
Fakhreddin Salehi 2020. Edible Coating of Fruits and Vegetables Using Natural Gums: A Review, International Journal of Fruit Science, VOL. 20, NO. S2 S570-S589, DOI: 10.1080/15538362.2020.1746730.
Giovanna Ferrentino, Md. Asaduzzaman and Matteo Mario Scampicchio .2018.Current technologies and new insights for the recovery of high valuable compounds from fruits by-products, Critical Reviews in Food Science and Nutrition, Pages 386-404 , 58:3, 386-404, DOI: 10.1080/10408398.2016.1180589.
Khaliq, G., Ramzan, M., and Baloch, A. H. 2019. Effect of Aloe vera gel coating enriched with Fagonia indica plant extract on physicochemical and antioxidant activity of sapodilla fruit during postharvest storage. Food chemistry, 286, 346–353. https://doi.org/10.1016/j.foodchem.2019.01.135
Kumar S, Bhatnagar T. 2014.Studies to enhance the shelf life of fruits using Aloe vera based herbal coating: A Review, Noida Int. Uni., Greater Noida, and U.P 2014.International Journal of Agriculture and Food Science Technology. ISSN 2249- 3050 Volume 5, Number 3.
Khayelihle Ncama, Lembe Samukelo Magwaza, Asanda Mditshwa, Samson Zeray Tesfay,Plant-based edible coatings for managing postharvest quality of fresh horticultural produce: A review, Food Packaging and Shelf Life, Volume 16,2018,Pages 157-167,ISSN 2214-2894,https://doi.org/10.1016/j.fpsl.2018.03.011.
L Suriati et al.2018 .IOP Conf. Ser.: Earth Environ. Sci. 207 012051 DOI 10.1088/1755-1315/207/1/012051.
Nair, M. S., Tomar, M., Punia, S., Kukula-Koch, W., and Kumar, M. 2020. Enhancing the functionality of chitosan- and alginate-based active edible coatings/films for the preservation of fruits and vegetables: A review. International journal of biological macromolecules, 164, 304–320. https://doi.org/10.1016/j.ijbiomac.2020.07.083
Neha Babbar, Harinder Singh Oberoi and Simranjeet Kaur Sandhu .2015. Therapeutic and Nutraceutical Potential of Bioactive Compounds Extracted from Fruit Residues, Critical Reviews in Food Science and Nutrition, 55:3, 319- 337, DOI: 10.1080/10408398.2011.653734
Otoni, C.G., Avena-Bustillos, R.D., Azeredo, H.M., Lorevice, M.V., Moura, M.R., Mattoso, L.H., and Mchugh, T.H. 2017. Recent Advances on Edible Films Based on Fruits and Vegetables-A Review. Comprehensive reviews in food science and food safety, 16 5, 1151-1169.
Prasad, P. and Kochhar, A. 2014. Active Packaging in Food Industry: A Review. IOSR Journal of Environmental Science, Toxicology and Food Technology, 8, 1-7. https://doi.org/10.9790/2402-08530107
Raghav, P.K., Agarwal, N. and Saini, M.,2016 ¡°Edible coating of fruits and vegetables: A review. International Journal of Scientific Research and Modern Education¡±, 1(1). 188-204.
Rehman, M.A.; Asi, M.R.; Hameed, A.; Bourquin, L.D. Effect of Postharvest Application of Aloe Vera Gel on Shelf Life, Activities of Anti-Oxidative Enzymes, and Quality of ‘Gola’ Guava Fruit. Foods 2020, 9, 1361. https://doi.org/10.3390/foods9101361
Rojas-Graü, M.A., M.S. Tapia, F.J. Rodríguez, A.J. Carmona, and O. Martin-Belloso. 2007. Alginate and gellan-based edible coatings as carriers of antibrowning agents applied on fresh-cut Fuji apples. Food Hydrocoll. 21(1):118–127. Doi: 10.1016/j.foodhyd.2006.03.001.
Romanazzi, G., Feliziani, E., Baños, S. B., and Sivakumar, D. 2017. Shelf life extension of fresh fruit and vegetables by chitosan treatment. Critical reviews in food science and nutrition, 57(3): 579–601. DOI: 10.1080/10408398.2014.900474.
Salehi, F. 2017. Rheological and physical properties and quality of the new formulation of apple cake with wild sage seed gum (Salvia macrosiphon). Journal of Food Meas. Charact, 11(4): 2006–2012. doi: 10.1007/s11694-017-9583-5.
Singh, N. 2019. Innovations of edible coating for enhancement of shelf life and quality management of papaya fruit (Carica papaya L.). International Journal of Advanced Research, 7: 1084-1095. 10.21474/IJAR01/9596.
Sumonsiri, N., Charoensantisuk, K., Paonoi, N., and Kittayangkul, P. 2022. Physical properties and sensory acceptability of gum arabic-coated cherry tomato fruit during storage. Food Research. DOI:https://doi.org/10.26656/fr.2017.6(3).395
Tiwari R. 2014. Post-harvest diseases of fruits and vegetables and their management by bio-control agents, Journal of Food Research, 6(3): 395, https://doi.org/10.26656/fr.2017.
Yousuf, Owais and Dubey, Priyanka. 2021. An Overview of Fruit by-products Valorization: A step towards Sustainable Utilization. Indian Journal of Pure and Applied Biosciences, 9(1): 46-55.
Yousuf, Owais and Singh, Anupama. 2018. An innovative approach of development of edible coating for fresh cut apple fruit for value addition of horticultural produce, Journal of Pharmacognosy and Phytochemistry 2018; 7(3): 2353-2355.
