Thermal Stability and Fat Uptake of Fried Zucchini (Cucurbita pepo) Cuttings Coated with Apricot Gum

The effect of apricot gum-based edible coating at different concentrations (0, 8, 10, and 12%, w/w) during deep-fat frying of zucchini cuttings were evaluated. Physicochemical properties such as moisture, oil uptake, frying yield, coating pick-up, color, vitamin C, shrinkage, oxidation parameters, and sensory properties were determined. The results showed that coating with apricot gum had a significant effect on moisture and oil contents and the frying yield of zucchini cuttings (P<0.05). The highest coating pick-up was observed in the coated sample with 12% gum (S12). Coating with apricot gum resulted in more preservation of vitamin C in fried zucchini cuttings. The lowest shrinkage and Delta E was also observed in the coated samples. The fried coated samples had lower hydrolysis and oxidation rate (acid, peroxide, and anisidine values) during storage. The coated samples had a good overall acceptability similar to the control treatment. In conclusion, apricot gum due to thermal stability, good properties, and its facility to use, suggested for coating and usage in industrial fried zucchini cuttings production.

Automated summary

The effect of apricot gum-based edible coating at different concentrations on deep-fat frying of zucchini cuttings was evaluated. The results showed that coating with apricot gum had a significant effect on moisture and oil contents and the frying yield of zucchini cuttings. Coating with apricot gum resulted in more preservation of vitamin C in fried zucchini cuttings and lower shrinkage and color change. The coated samples also had lower hydrolysis and oxidation rate during storage and good overall acceptability.