Objective: The surface modification of high temperature processed potato chips by structurally
stable carbohydrate polymer from Abelmoscus esculentus and Gracilaria corticata were studied.
The 1% A. esculentus carbohydrate polymer surface coated chips had less coating pick up than
the chips coated with a combination of polysaccharide 1% A. esculentus + Gracilaria corticata polysaccharide.
Methods: The mucilage polysaccharides were extracted from the A. esculentus and Gracilaria corticate
by hot solvent extraction. The mucilage coating solutions were prepared at 1% concentration individually
and in combination for coating the potato strips. The proximate analysis and characterisation
of edible coated potato chips were investigated.
Results and Discussion: The proximate analysis of carbohydrate polysaccharide coated potato chips
showed a reduction in terms of fiber, ash, reducing sugar with a corresponding increase in protein
content than control snacks without any coating treatment. The instrumental textural analysis
revealed that maximum force required puncturing the surface structure of 1% A. esculentus and 1%
A. esculentus + Gracilaria corticata was 16.3-14.04N and 16.95-14.17N which was higher than the
force required for puncturing the surface structure of control chips (15.4-13.3N). The instrumental
color analysis was performed by image analysis technique, and the effect of the color values of the
structural polysaccharide on snack surface were expressed as L*a*b* values.
Conclusion: The structural stability of both polysaccharides obtained by fracture force was well in
agreement with all of the sensory attributes which showed that they could act as structurally stable
polymers that could yield the highest crispiness value for the potato chips with better consumer acceptance.