Fat reduction and characteristic enhancement of edible composite coating (Pectin-Maltodextrin) on fried potato chips

Frying potato chips developed a tasty product with crispy, tempting aromas and excellent appeal of potato chips, but high oil content in deep-fry potato chips will increase adverse health effect to the consumer. This research was conducted to evaluate the effect of the composite coating (pectin-maltodextrin) of potato chips characteristics at different ratios (uncoated, 100:0, 90:10, 80:20, 70:30 60:40 and 50:50 or named as sample 1, 2, 3, 4, 5, 6 and 7, respectively). The potato chips were coated using dipping method and characterized through evaluations of fat content, moisture content, texture and sensory. Sample 6 (60:40) has the significant highest fat reduction (9.69%) among the samples. The moisture content for all samples were not significantly different (P > 0.05). Coated potato chip of sample 4 (80:20) has the highest breaking force (2.78 ± 0.07 N) compared to uncoated potato chip (2.24 ± 0.13 N). The sensory evaluation showed that coated potato chips were preferable compared to uncoated potato chips. In conclusion, composite (pectin-maltodextrin) coated potato chips obtained enhanced characteristics including significant fat reduction, improving texture and sensory acceptability.