This study addresses the effect of coating solutions on fried kobbah. Coating solutions were made of pectin (PEC) and grass pea flower (GPF), treated or not with transglutaminase (TGase) and nanoparticles (NPs)—namely mesoporous silica NPs (MSN) or chitosan NPs (CH–NPs). Acrylamide content (ACR), water, oil content and color of uncoated (control) and coated kobbah were investigated. Zeta potential, Z-average and in vitro digestion experiments were carried out. Zeta potential of CH–NPs was stable from pH 2.0 to pH 6.0 around + 35 mV but decreasing at pH > 6.0. However, the Z-average of CH–NPs increased by increasing the pH. All coating solutions were prepared at pH 6.0. ACR of the coated kobbah with TGase-treated GPF in the presence nanoparticles (MSN or CH–NPs) was reduced by 41.0% and 47.5%, respectively. However, the PEC containing CH–NPs showed the higher reduction of the ACR by 78.0%. Water content was higher in kobbah coated by PEC + CH–NPs solutions, while the oil content was lower. The color analysis indicated that kobbah with lower browning index containing lower ACR. Finally, in vitro digestion studies of both coating solutions and coated kobbah, demonstrated that the coating solutions and kobbah made by means of TGase or nanoparticles were efficiently digested.

中文翻译：

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具有纳米颗粒和转谷氨酰胺酶交联剂的基于水胶体的涂料，是生产更健康的油炸Kobbah的创新策略。

这项研究解决了包衣溶液对油炸高巴的影响。涂层溶液由果胶（PEC）和豌豆花（GPF）制成，经过转谷氨酰胺酶（TGase）和纳米颗粒（NP）-即介孔二氧化硅NP（MSN）或壳聚糖NP（CH-NP）处理或不处理。研究了丙烯酰胺含量（ACR），水，油含量以及未包衣（对照）和包衣的柯巴的颜色。进行Zeta电位，Z-平均值和体外消化实验。CH-NPs的Zeta电势在+ 35 mV左右的pH 2.0至pH 6.0稳定，但在pH> 6.0时下降。但是，CH-NPs的Z均值通过增加pH值而增加。所有涂料溶液均在pH 6.0下制备。在存在纳米颗粒（MSN或CH-NPs）的情况下，经TGase处理的GPF包被的高巴的ACR分别降低了41.0％和47.5％。然而，含有CH-NPs的PEC显示ACR降低了78.0％。PEC + CH-NPs溶液包衣的科尔巴水含量较高，而油含量较低。颜色分析表明具有较低褐变指数的kobbah包含较低的ACR。最后，对包被溶液和包被的kobbah的体外消化研究表明，通过TGase或纳米颗粒制成的包被溶液和kobbah被有效地消化了。