Effect of Hydrophilic Colloid on Quality of Vacuum Fried Potato Chips

Potato chips were chosen as raw material in this study. Potato chips were impregnated in different concentrations of sodium alginate(SA),sodium carboxymethyl cellulose(CMC),guar gum(GU)coating liquid. Moisture contents,fat contents,hardness,color,sensory quality of potato chips as evaluation index,effects of coating treatment on the quality of vacuum fried potato chips was further studied by scanning electron microscopy. The results showed that SA,CMC and GU could significantly improve the moisture content of potato chips(p<0.05)and significantly reduced the fat contents of potato chips(p<0.05).The fat contents of SA-1%,CMC-0.75% and GU-1% treatment groups were reduced by 17.22%,40.29% and 27.39%,respectively. Compared with the control group,the hardness values of potato chips reduced in the three treatment groups,and a mount of L^* and b^* values were not significant(p>0.05). The sensory evaluation scores of the hydrophilic colloid treatment group were all high,and the CMC-0.75% group had the highest score(6.86 points).The results of scanning electron microscopy(sem)showed that CMC could protect the cell structure of potato chips and prevented oil from entering into the chips. CMC-0.75% treatment group could reduce the fat contents of potato chips,and had a better sensory quality.