Effect of starch-based edible coating application on potato chips characteristic from tubers and flour of potato variety Granola

Edible coating made from starch contributes to reducing oil uptake during processing. This research aimed to examine the effects of the edible coating application on the characteristics of potato chips prepared from the fresh tuber (PCT) and potato flour (PCF). The raw material for chipping was potato variety Granola. The edible coating was produced from sago starch, arrowroot starch, and tapioca. Edible coating from alginate was also examined. The coating was applied on the potato slices before frying. The parameters observed in this study were fat and moisture content, color parameter, and sensory properties that include crunchiness, a taste of potato, and preference. The results showed that the edible coating made from sago starch, arrowroot starch, and alginate reduced oil absorption of chips 3.90%, 8.29%, and 14.56%, respectively. There was no effect of edible coating found on the moisture content of chips. The L-, a-, and b-value indicate that the coated chips did not have a bright yellow color. All of the treated chips had L-value lower than 55. Most of the sensory properties of coated chips had a low hedonic score (less than 3) that were not preferred by the panelists. Whereas crunchiness and taste of chips made from the flour were still accepted by the panelists, the hedonic score was higher than 3.

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Edible coating quality with three types of starch and sorbitol plasticizer

E3S Web of Conferences ◽

10.1051/e3sconf/202014202003 ◽

2020 ◽

Vol 142 ◽

pp. 02003 ◽

Cited By ~ 1

Author(s):

Retno Utami Hatmi ◽

Erni Apriyati ◽

Nurdeana Cahyaningrum

Keyword(s):

Tensile Strength ◽

Water Vapor ◽

Raw Materials ◽

Chemical Properties ◽

Edible Coating ◽

Raw Material ◽

Randomized Design ◽

Two Factors ◽

Completely Randomized Design ◽

Arrowroot Starch

Edible coating is one form of packaging technology with environmentally friendly theme. The raw materials of edible coating derived from nature, while the waste is decomposed or even zero waste. The research of edible coating using experimental design RAL (completely randomized design) with two factors, namely the type of raw material used tuber starch (cassava, arrowroot and canna) and the percentage of starch (3%, 4% and 5%) (b/v) with three replications time. The quality analisys of edible coating includes the physical properties (thickness (mm), tensile strength (N) and elongation (mm)) and chemical properties (moisture content (%), solubility (%), the water vapor transmissin rate (g/hour) and peroxide (mek/kg). The research showed that the edible coating with sorbitol plasticizer of arrowroot starch 4% provide best physicochemical properties (thickness 0,09mm; 1,63N tensile strength; elongation 84,38mm; water content of 11.19%; solubility of 31.40%; the transfer of water vapor 0,16g / h and 3,20mek/ kg).

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Penggunaan Edible Coating Dalam Pengawaten Buah Kelengkeng Dimocarpus longan Lour

Jurnal Ilmiah Ecosystem ◽

10.35965/eco.v21i2.1126 ◽

2021 ◽

Vol 21 (2) ◽

pp. 374-382

Author(s):

Suriana Laga ◽

Saiman Sutanto ◽

Fatmawati Fatmawati ◽

Abd. Halik ◽

Aylee Christine Alamsyah Sheyoputri

Keyword(s):

Weight Loss ◽

Experimental Design ◽

Moisture Content ◽

Water Content ◽

Storage Time ◽

Edible Coating ◽

Coating Application ◽

Randomized Design ◽

Completely Randomized Design ◽

And Storage

Masalah yang sering muncul pada buah-buahan adalah adalah cepatnya mengalami kerusakan karena proses respirasi dan transpirasi sehingga akan memperpendek umur simpan. Salah satu upaya memperpanjang kesegaran buah Kelengkeng dengan pemakaian Edible Coating. Penelitian ini bertujuan untuk mengetahui kemampuan Edible Coating sebagai pengemas buah Kelengkeng selama penyimpanan. Perlakuan penelitian terdiri atas aplikasi Edible Coating (Kontrol) dan lama penyimpanan (1 hari, 2 hari, 3 hari, 4 hari, 5 hari dan 6 hari). Parameter yang diamati adalah susut berat, kadar air dan warna. Rancangan percobaan yang digunakan adalah rancangan acak lengkap pola faktorial dengan dua kali ulangan. Pengaruh perlakuan aplikasi Edible Coating dan lama penyimpanan berpengaruh sangat nyata terhadap susut berat, kadar air dan warna buah Kelengkeng. Penggunaan Edible Coating sebagai pelapis mampu mengurangi susut berat buah Kelengkeng, mempertahankan kadar air dan warna buah Kelengkeng selama penyimpanan. The problem that often arises in fruits is that they are quickly damaged due to the respiration and transpiration processes so that they will shorten their shelf life. One of the efforts to extend the freshness of Longan fruit is by using Edible Coating. This study aims to determine the ability of Edible Coating as a packaging for longan fruit during storage. The research treatment consisted of Edible Coating application (Control) and storage time (1 day, 2 days, 3 days, 4 days, 5 days and 6 days). Parameters observed were weight loss, moisture content and color. The experimental design used was a completely randomized design with a factorial pattern with two replications. The effect of Edible Coating application treatment and storage time had a very significant effect on weight loss, moisture content and color of Longan fruit. The use of Edible Coating as a coating is able to reduce the weight loss of longan fruit, maintain water content and color of longan fruit during storage

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Aplikasi Pre-Heating dan Edible Coating untuk Peningkatan Kualitas Keripik Kentang

Jurnal Mutu Pangan : Indonesian Journal of Food Quality ◽

10.29244/jmpi.2021.8.1.53 ◽

2021 ◽

Vol 8 (1) ◽

pp. 53-62

Author(s):

Adolf Parhusip ◽

Aileen Neysha ◽

Lincoln Halim ◽

Fernando Ogyen Iwantoro

Keyword(s):

Moisture Content ◽

Calcium Chloride ◽

Fat Content ◽

Edible Coating ◽

Potato Chips ◽

Oil Absorption ◽

Hardness Level ◽

Absorption Ratio ◽

Acacia Gum

This study aimed to improve the crispness and to reduce oil absorption in potato chips. Potato chips crispness was improved by applying pre-heating, namely boiling and steaming before frying, while oil absorption was reduced by adding acacia gum as an edible coating. Boiling and steaming was conducted at 100°C for 0, 2, 3, 4, 5, and 6 minutes. Acacia gum (0, 3, 4, 5, and 6%) and calcium chloride (0, 0.5, and 1%) were added in the formulation. Boiling for 4 minutes yielded hardness of 384.902±25.10 g, moisture content of 3.02±0.07%, crispness score of 5.04±0.60 (crispy), and overall hedonic score of 5.10±1.43 (somewhat like). Further process by adding acacia gum 5% and calcium chloride 1% yielded potato chips with fat content of 28.01±1.56%, oil absorption ratio of 0.32±0.03, moisture content of 1.07±0.78%, and hardness level of 411.111±25.32 g. The products recuded oil absorption during frying up to 41.81±5.86%.

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The influence of cutting thickness, shape and moisture content on oil absorption during potato frying

Journal of Agricultural Sciences Belgrade ◽

10.2298/jas2101067p ◽

2021 ◽

Vol 66 (1) ◽

pp. 67-74

Author(s):

Dragana Paunovic ◽

Jovana Markovic ◽

Lazar Stricevic ◽

Vesna Vujasinovic ◽

Milica Stevanovic ◽

...

Keyword(s):

Moisture Content ◽

Oil Content ◽

Palm Olein ◽

Fatty Acid Content ◽

Reference Method ◽

Soxhlet Extraction ◽

Quality Parameters ◽

Potato Chips ◽

Oil Uptake ◽

Frying Process

Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein during the production of fried potatoes. Blanching operation was conducted in water for 3 minutes at a temperature of 85oC, while the frying process was conducted in palm olein for 3 minutes at a temperature of 165oC. The peroxide value and free fatty acid content (% oleic acid) were determined by standard analytical methods. The oil content in samples was determined by the standard Soxhlet extraction (the reference method). The results showed that the potato chips had approximately four times more oil uptake compared to potato sticks. The oil content was significantly lower in blanched potato slices (by 43.3%) but significantly higher in blanched potato sticks (by 53.5%) compared to unblanched samples. The analyzed quality parameters of palm olein were within the allowable value range. Based on the results obtained in this study, it can be concluded that the thickness, surface area and moisture content of the potato had a significant effect on oil uptake.

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Sifat Fisik dan Sensori Flakes Pati Garut dan Kacang Merah dengan Penambahan Tiwul Singkong

Jurnal Penelitian Pertanian Terapan ◽

10.25181/jppt.v19i3.1440 ◽

2019 ◽

Vol 19 (3) ◽

pp. 232

Author(s):

Sussi Astuti ◽

Suharyono A. S. ◽

ST Aisah Anayuka

Keyword(s):

Moisture Content ◽

Protein Content ◽

Ash Content ◽

Raw Material ◽

Single Factor ◽

Protein Sources ◽

Crude Fiber Content ◽

Randomized Design ◽

Acceptance Score ◽

Arrowroot Starch

Flakes merupakan produk sarapan siap saji yang dapat memenuhi kebutuhan kalori karena mengandung karbohidrat cukup tinggi. Perpaduan umbi garut dan kacang merah serta penambahan tiwul singkong sebagai sumber serat dapat digunakan sebagai bahan baku produk flakes yang kaya gizi dan menyehatkan. Penelitian disusun secara tunggal dalam Â Rancangan Acak Kelompok Lengkap (RAKL) dengan satu faktor yaitu formulasi pati garut dan kacang merah dengan enam perlakuan dan empatÂ ulangan. Perlakuan faktor tunggal yaitu formulasi pati garut dan kacang merah dengan perbandingan 100% : 0% (F1); 90% : 10 % (F2); 80% : 20% (F3); 70% : 30% (F4); 60% : 40% (F5); dan 50% : 50% (F6). Data dianalisis sidik ragam dan dilanjutkan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa formulasi flakes terbaik adalah formulasi F6 (50% pati garut dan 50% kacang merah) yang menghasilkan tekstur (fisik) sebesar 1,47 kgf, sifat sensori flakes dengan skor tekstur sebesar 4,32 (renyah), skor warna sebesar 2,67 (coklat muda), skor rasa dan aroma sebesar 3,47 (agak berasa langu), dan skor penerimaan keseluruhan sebesar 3,87 (suka).Â Flakes formulasi terbaik memiliki kadar air sebesar 5,17%, kadar abu sebesar 2,81%, kadar protein sebesar 11,53%, kadar lemak sebesar 1,25%, kadar karbohidrat sebesar 79,24%, dan kadar serat kasar sebesar 2,55%.Flakes is a ready to eat product for breakfast that only needs less than 3 minutes to serve.Â Flakes can supply calories need because it contains high carbohydrates.Â Combination from roots that contains carbohydrates such as arrowroot and beans which are protein sources such as red beans, with â€œtiwulâ€ cassava addition as fiber source can be used as raw material for flakes that nutrient rich and healthy.Â The research was a single factor, arranged in a Complete Randomized Design with sixreplications. The factor was the formulation of arrowroot starch and red beans flour consisted of sixlevels, i.e. 100% : 0% (F1); 90% : 10 % (F2); 80% : 20% (F3); 70% : 30% (F4); 60% : 40% (F5); dan 50% : 50% (F6). The data were analyzed by using ANOVA and weretested with LSD test at 5% level of significant. The best formulation was found onflakes produced from 50% arrowroot starch and 50 % red beans flour (F6) with physic properties (texture) was 1,47 kgf, the colorscore of 2,67 (light brown), the flavour and aroma score of 3,47 (little rotten taste), and the overall acceptance score at 3,87 (like).Â The best flakes has moisture content of 5,17%, ash content of 2,81%, protein content of 11,53%, fat content of 1,25%, carbohydrate content of 79,24%, and crude fiber content of 2,55%. Keywords : arrowroot, red beans, tiwul cassava, flakes

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Research of moisture content in formed potato chips

Scientific Works of National University of Food Technologies ◽

10.24263/2225-2924-2019-25-5-28 ◽

2019 ◽

Vol 25 (5) ◽

pp. 240-248

Author(s):

A. Kovtun ◽

V. Kovbasa ◽

K. Soloschenko ◽

V. Soloschenko ◽

О. Baldyniuk

Keyword(s):

Moisture Content ◽

Potato Chips

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The Effect of Effective Microorganisms on the Quality of Potato Chips and French Fries

Applied Sciences ◽

10.3390/app11041415 ◽

2021 ◽

Vol 11 (4) ◽

pp. 1415

Author(s):

Barbara Sawicka ◽

Piotr Pszczółkowski ◽

Anna Kiełtyka-Dadasiewicz ◽

Piotr Barbaś ◽

Marek Ćwintal ◽

...

Keyword(s):

Potato Chips ◽

French Fries ◽

Raw Material ◽

Innovative Technology ◽

Sensory Assessment ◽

Effective Microorganisms ◽

Beneficial Effects ◽

Two Factors ◽

Soxhlet Method

The aim of the work is to develop innovative technology for potato cultivation aimed at potato food processing with the use of effective microorganisms (EMs), limiting the chemicalization of agriculture. The basis for the research was a field experiment established by the randomized subblock method, in three repetitions, where two factors were examined: cultivation technologies (3) and potato varieties (14). The influence of experimental factors on the quality of French fries (FF) and potato chips (PC) was investigated. The water content was assessed by the drying method, and the fat content by the Soxhlet method. The sensory assessment was performed by a team of 10 panelists in accordance with EN ISO methodology. In the production of both FF and PC, cultivation technologies using EMs contributed to a significant reduction in the absorption of fats and a significant reduction in the disadvantages of FF, the so-called “dark ends”, and the sensory characteristics of these products have not deteriorated. Potato obtained from cultivation in the EM system is a better raw material for the production of FF and PC than potato from plantations without the use of effective microorganisms. The beneficial effects of these preparations depended on the exposure time to EMs and the potato variety.

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Antimicrobial edible coating application of Kecombrang flower concentrate to reduce microbial growth on gourami fish sausage

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/250/1/012056 ◽

2019 ◽

Vol 250 ◽

pp. 012056

Author(s):

F A Putri ◽

R Naufalin ◽

R Wicaksono

Keyword(s):

Microbial Growth ◽

Edible Coating ◽

Coating Application

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Testing Study on the Influence Factors to the Straw Pellet Fuel Broken Strength

Applied Mechanics and Materials ◽

10.4028/www.scientific.net/amm.448-453.786 ◽

2013 ◽

Vol 448-453 ◽

pp. 786-790

Author(s):

Wei Gao ◽

Rong Fei Zhao ◽

Qing Yu Liu ◽

Xu Wei Bai

Keyword(s):

Moisture Content ◽

Optimal Parameter ◽

Influence Factors ◽

Raw Material ◽

Single Factor ◽

Quadratic Regression ◽

Corn Straw ◽

Fermentation Time ◽

Optimization Parameter ◽

Single Factor Experiment

This paper take link mold pellet pelletizer to carry on the pellet fuel manufacture experiment with corn straw stalk. The influence of moisture content, material size and fermentation time impact on broken strength is studied by single factor experiment. Through quadratic regression orthogonal rotating combination experiment, establish mathematics equation of the factors and the straw pellet fuel broken strength and analyze the important degree of each experimental factor impact on the granulation rate. Through the optimized computation, definite optimization parameter of the highest broken strength is that raw material moisture content is 20%, fermentation time is 4h and particle size is 2.5mm. The result of verifying experiment indicat that the optimal parameter combination and the predict data measured were consistent.

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