Edible Coating Effects on Fried Potato Balls

Abstract

The effects of various treatments and frying times on some physical, chemical, and sensorial properties of potato balls coated with chickpea and wheat flour were studied. Potato balls were pre-dusted with chickpea flour (CF) or wheat flour (WF) as an initial coating which was followed by dipping into 0.1% xanthum gum solution as the second coating. The last coating was breading with 1:3 CF/WF, 1:1 CF/WF, and 3:1 CF/WF mixtures. Coated potato balls were fried at 185 A degrees C for 5, 7, and 9 min. The pre-dusting materials, particularly the effect of CF, enhanced yield values and sensorial properties as well as increased adhesion degree as it decreased frying loss. Although, the breading materials raised the yield values compared to the control, the yield and moisture content values decreased with increasing frying time. Frying loss, fat absorption, penetrometer values, and texture values also increased. Results revealed that CF is suitable as a pre-dusting material, and 7 min was the more efficient frying time for coated potato balls.