Abstract
Problem statement: The influence of edible methyl cellulose coating and blanching pre-treatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used as control. Compared to the control samples, a reduction of 80% in oil uptake was achieved, with an increase in frying temperature decreasing the oil uptake due to the gel formation of methyl cellulose which was enhanced by higher temperatures. Results: No effect of methyl cellulose coating on the final moisture content was observed. The effect of methyl cellulose coating on structural properties (diameter, length, volume and bulk density) was also examined. The results showed that methyl cellulose coating had a significant effect on dimensional and density changes, as it enhanced the formation of crust, leading to a buildup in pressure within the cylinder, which in turn caused considerable puffing of the sample. Conclusion: Blanching pre-treatment (100°C, 5 min) was found to be effective in reducing the oil content of the potato dough samples.
Highlights
One of the primary objectives of food processing is to increase food palatability
The results showed that osmotic pre-treatment decreases oil and moisture content
The oil uptake reduction was 30% for coated dough samples, with no effect on the final moisture content and the quality, such as color and texture
Summary
One of the primary objectives of food processing is to increase food palatability. Deep-fat fried food constitutes a major part of daily food consumption[26]. French fried potatoes represent one of the major items in the food market, either as a processed product or as a frozen par-fried[17]. During deep fat frying of French fried potatoes, the moisture content decreases from approximately 80-2%. This high removal inevitably leads to a considerable oil uptake which amounts to about 35-45% of the chip mass; this high consumption of fat is a key dietary contributor to high blood cholesterol, high blood pressure, coronary heart diseases and conducive to obesity[1].
Sign-in/Register to view highlights & summary Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: American Journal of Agricultural and Biological Sciences
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
