Effect of CMC levels on amount of oil uptake of potato French fries

Abstract

The objective of this study was to apply coating on potato at levels 1.5 % of carboxy methyl cellulose (CMC) in order to reduce oil uptake in fried potato strips. With increase of consumer conscious, demand for low fat products has been increased. Concentration aqueous suspension of CMC with 1 and 1.5% were provided with batch number OC445231401 with code RG20 6 NE, UK. It was tested to select appropriate formulation for coating application. Potato varieties of local Greek were coated and uncoated samples were fried in temperature 180 °C for 10 minute with local sunflower oil. The obtained results showed that: 1) The effect of coating with CMC due to their barrier properties, lead to decrease in potato weight loss of strips during frying and by respect to the % oil uptake at coated samples with 1.5% CMC were less than blank sample and CMC 1%. Percentage of weight loss potato was 24 and 12% for CMC 1% and CMC 1.5%. Thermal conductivity coefficients were 552 and 560 watt/mk for above levels of CMC. But this different were not significant, while, Crust of thickness was siginificant and 4) the best coating were 1.5% CMC for low fat french fries potato production.