Coating of Foods with Plant Based Gum to Reduce Oil Absorption during Frying

Abstract

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This research discusses four edible plants named Durio zibethinus (Durian-seed), Abelmoschus esculVritus (Okra-pod), Cinnamomum verum (Cinnamon-leaves), Neolitsea cassia (Dawul Kurundu-leaves) and gums were extracted using Water Extraction method. Extracted gums were coated on potato chips by dipping method. Then, they were fried in coconut oil and palm oil separately and measured the absorbed oil content using rapid method of oil extraction. The results were then analyzed using Factorial One Way ANOVA Design. From the statistical analysis, it can be concluded that there is a significant difference between the oil absorption in different coatings as well as in frying medium. Then, the four best samples which had less oil absorption were taken for sensory evaluation. The results were analyzed using Fread Mann Test. According to the results obtained, Okra pod gum was the most effective gum source, which reduced the oil absorption during frying (34%). However, from the sensory aspects, it was not the best source for coating of food items. It got lower points from the sensory evaluation in both cases. Second most effective gum source, which reduced the oil absorption during frying was Durian Seed gum. In coconut oil, as well as in palm, oil, it had shown the second most reduction in oil absorption. The results of sensory evaluation proved that the best quality chips are the durian seed gum coated chips. When the cinnamon leaf gum and dawulkurundu leaf gum are concerned, they both did not show any remarkable reduction in oil absorption during frying. It may be due to releasing of gum to the oil. On the other hand, both gums might be heat unstable. Therefore, the two gums had to be rejected as both are not satisfying the main objective of this research