Abstract
This study investigated the interaction effect of pre drying treatments and using hydrocolloids mixture as an edible coat, as a packaging material and for better frying results for fried potato. Pre drying treatments used were heating samples at 69°C for 3 and 25 min. Hydrocolloid system used was MA-1 type, Hydrocolloid GENU® texturizer contains; methylcellulose, carrageenan and potassium chloride. Treatments were evaluated by measuring oil content, moisture content, cutting force, color and mold growth. The result showed a great effect for the hydrocolloid system in combination of pre drying treatment (69°C for 25 min) in both prolonging the fried product shelf-life through retarding and decreasing mold formation and in enhancing the frying characteristics; oil-uptake (reduced by 39.33%), moisture loss (reduced by 25.83%) and texture. The treatments did not significantly affect the color of fried potato samples.
Highlights
Deep-fat frying is a process for cooking foods by immersing them in an edible oil or fat heated above the boiling point of water (Farkas et al, 1996)
This study investigated the interaction effect of pre drying treatments and using hydrocolloids mixture as an edible coat, as a packaging material and for better frying results for fried potato
The result showed a great effect for the hydrocolloid system in combination of pre drying treatment (69°C for 25 min) in both prolonging the fried product shelf-life through retarding and decreasing mold formation and in enhancing the frying characteristics; oil-uptake, moisture loss and texture
Summary
Deep-fat frying is a process for cooking foods by immersing them in an edible oil or fat heated above the boiling point of water (Farkas et al, 1996). Edible coatings are applied and formed directly on the food product by different applications. The advantage of using methylcellulose as edible coat material is for the good film-forming properties, which decrease the two mass-transfer namely; water and oil. Carrageenan is a hydrocolloid consisting mainly of calcium, magnesium, potassium and sodium sulphate esters of galactose and 3.6 anhydrogalactose copolymers. Garmakhany et al (2010) reported that potato variety have a significant impact on the effect of pre-fry drying This aim of this research was to investigate the effect of pre drying treatments in combination with hydrocolloid system consist of; Methylcellulose (MC), Carrageenan and Potassium chloride on the shelf-life of fried potato and on its frying characteristics
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.
