Abstract
This study aims to compare the effects of various coating materials, including cherry stem powder (C) or leek powder (L), Aloe vera (A), or glycerol (G) on the quality parameters of potatoes during different frying methods (air frying, conventional oven frying, and deep oil frying), considering factors such as moisture content, texture, oil uptake, frying loss, colour, total phenolic content (TPC), lipid oxidation, and sensory analysis. The moisture content of air-fried CG was higher compared to oven frying and deep oil frying. The air frying yields a firmer texture for LG and LA compared to the deep oil frying of these samples. Additionally, uncoated potatoes exhibited greater hardness than CG, CA, and LA samples when oven-fried. The frying method had no notable impact on surface oil; coated samples absorbed less oil than uncoated ones, notably in air frying. Incorporating cherry stem powder into coatings significantly increased the phenolic content to 228.63 ± 0.106 mg GAE/100 g, surpassing that of samples containing leek powder and the control, which measured at 190.76 ± 1.98 mg GAE/100 g. Coatings with elevated levels of TPC (CA, CG) decreased secondary oxidation in fried potato to 1.275 ± 0.021 mg MDA/kg, which was 18.5% lower than the control. Cherry stem powder-added samples, when air-fried, showed promise in reducing oil uptake and lipid oxidation.
