Production of protein-coated low-fat potato chips

The purpose of this study was to prepare protein-coated potato chips and evaluate type of proteins and storage time on the quality of final product. Potato slices were prepared, blanched, immersed in solutions of sodium caseinate, whey proteins concentrate (WPC), or egg white and deep-fried in a mixture of corn oil and commercial hydrogenated oil. Chips were packed and stored for different times. The results showed that sodium bisulphite in blanching solution improved binding of proteins to potato slices. Protein coating resulted in significantly lower oil uptake of potato chips. Coating potato chips with sodium caseinate, WPC and egg white proteins resulted in 14, 5 and 12% reduction in oil uptake, respectively. Water retention and protein content significantly increased in protein-coated chips. Peroxide values increased with storage time in all samples. Protein-coated chips had a decrease in peroxide value between 30 to 50%. Sensory evaluation of chips showed that at all storage time intervals, flavour of sodium caseinate-coated chips were more acceptable than non-coated, WPC or egg white protein-coated chips.