Effect of some hydrocolloids as adjuncts on the quality of whole egg or egg white coated fried yam chips.

Abstract

Effect of different hydrocolloids (xanthan gum (XG), carboxymethyl cellulose (CMC) and gum tragacanth (GT)) and their concentrations (0.05-0.15 g/kg) on quality of whole egg (WE) and egg white (EW) coated fried yam chips were investigated. Parameters studied include coating pick-up (CPU) prior to frying, and moisture content (MC), moisture retention due to hydrocolloid (MR), fat content, oil uptake due to hydrocolloid (OU), instrumental colour and textural properties of coated fried yam chips. CPU was significantly (p<0.05) influenced by the type and concentration of hydrocolloid, egg form. Using EW in coatings recorded significantly (p<0.05) higher CPU compared with WE. MC and fat content increased with increased hydrocolloid concentration. Significant linear models for predicting the effect of CPU on fat content (0.905<r2<0.988) and exponential model for predicting the effect of MC on peak force (r2 = 0.842) were generated. Use of EW in coatings resulted in lower MC and fat content. Chips’ lightness increased while browning index (BI) and peak force (or fracturability) decreased with increased hydrocolloid concentration.