THE JOURNAL OF KMUTNB

Volume 31, No. 04, Month OCTOBER, Year 2021, Pages 736 - 745

Utilization of edible coating from okara to reduce oil uptake in fried potato

Nattakan Jakkranuhwat, Teerawan Suwan

Abstract Download PDF

The objective of this research is to make use of edible coating from okara which is the soybean residue after the manufacture of soymilk. The research procedure consisted of 2 experiments, i.e. the edible coating improvement and its effect investigation. First, the improvement of edible coating from okara was improved by using citric acid (0.03, 0.05 and 0.07% w/w). In the second experiment, the researcher investigated the effect of difference plasticizer concentration (sorbitol: 7, 8 and 9% w/w) on okara coating in reducing oil uptake in fried potato. The result of the first experiment indicated that 0.05 % (w/w) citric acid had the statistically significant level in reducing oil uptake (p < 0.05). The result of the second experiment showed that the okara coating plasticized with sorbitol was effective to reduce oil uptake in fried potato with statistical significance (p < 0.05). The fried potato coated with okara coating combined with 8% (w/w) sorbitol showed both the lowest moisture loss and total oil content. This resulted in more crispy texture and darker yellow color when compared with the control samples. In conclusion, edible coating to reduce oil uptake will be an alternative process for healthy fried foods.

Keywords

Okara; Edible Coating; Sorbitol; Oil Uptake

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