Journal of Food Science and Technology

, Volume 51, Issue 7, pp 1334–1341 | Cite as

Production of low fat french-fries with single and multi-layer hydrocolloid coatings

  • A. Daraei GarmakhanyEmail author
  • H. O. Mirzaei
  • Y. Maghsudlo
  • M. Kashaninejad
  • S. M. Jafari
Original Article


In this study the influence of coating with different hydrocolloids on the oil absorption and quality attributes of French fries was investigated. Our results revealed that hydrocolloid coatings reduced the moisture loss during frying, and hence, reduced the oil uptake of French fries. Among the studied gums as a single layer coating, combination of carboxy methyl cellulose and pectin (0.5 and 1% w/w) lead to the lowest oil uptake of French fries. In samples coated with two and three-layer hydrocolloids, the oil absorption reduced further and the moisture content of final products was higher than the blank samples.


French fries Hydrocolloids Oil uptake Edible coating 


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Copyright information

© Association of Food Scientists & Technologists (India) 2012

Authors and Affiliations

  • A. Daraei Garmakhany
    • 1
    Email author
  • H. O. Mirzaei
    • 2
  • Y. Maghsudlo
    • 2
  • M. Kashaninejad
    • 2
  • S. M. Jafari
    • 2
  1. 1.Department of Food Sciece & Technology, Azadshahr BranchIslamic Azad UniversityAzadshahrIran
  2. 2.Department of Food Sciece & TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran

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