Journal of Bioremediation & Biodegradation
Open Access

Abstract

The effects of edible coatings from A. esculentus and carrageenan mucilage extracts individually or in combination on deep fat fried potato chips (3 cm X 1.5 mm) during storage at 25oC & relative humidity 55% (8 weeks) is studied. Peroxide value (PV), p-anisidine value and TOTOX (total oxidation products) of chips coated with 1% A. esculentus and 1% A. esculentus:carrageenan polysaccharide was determined by titrimetric method to analyze the extent of oxidation in comparison with control chips without any coating treatment. The proximate composition of coated potato chips were performed in which a reduction in terms of fiber, ash, reducing sugars contents with a corresponding increase in protein content compared to the uncoated control chips was observed. The potato chips coated with 1% A. esculentus and 1% A. esculentus:carrageenan mucilage polysaccharide coating showed lower peroxide values (1.04�?±0.06 and 1.03�?±0.02) and anisidine values (2.58�?±0.04 and 2.53�?±0.06) than the control chips (3.27�?±0.06 to 2.28�?±0.02) and (9.74�?±0.04) during storage. From the above results, the total oxidation stability of the fried product, TOTOX was measured and oxidative stability of chips coated with 1% A. esculentus and 1% A. esculentus:carrageenan polysaccharide edible coating were higher compared to the control chips without any coating treatment. The texture of the potato chips evaluated by using a TA.XT Plus Texture Analyzer (Texture Technologies, Scarsdale, NY) indicated that the firmness of potato chips coated with 1% A. esculentus and 1% A. esculentus:carrageenan polysaccharide was higher compared to control. The edible coating from 1% A. esculentus and 1% A. esculentus:carrageenan mucilage polysaccharide inhibited the oxidation of potato chips thereby enhancing their shelf life with appreciable sensorial scores and maintained nutrient quality of the potato chips representing a healthier snack for consumers.

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