Use of hydrocolloids as edible covers to produce low fat french fries

The effect of different hydrocolloids as barrier agents on reduction of oil absorption in French fries during deep fat frying, investigated. Among different gums that used in this study, mix- ture of pectin and CMC 1% and xanthan gum 1.5% led to highest decrease in fat content and lowest de- crease in amount of fat content observed in pectin 0.5% and guar gum 0.5% respectively. Strips that coated with xanthan gum, pectin and mixture of pec- tin and CMC had the highest amount of moisture content while the lowest moisture content were re- lated to blank samples and strips that coated with guar gum and CMC. All coated strips in comparison with blank sample had lower amount of fat content significantly. Samples were coated with mixture of pectin and CMC 1% and blank sample need to max- imum shearing force for cutting and coated samples with xanthan, guar and CMC gums need the lowest shearing force respectively.