Abstract
Despite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study was to investigate the effect of 0.5% methyl cellulose and 0.5% kappa-carrageenan edible films, as well as different frying procedure parameters, such as oil temperatures (from 150 to 180 °C), and thickness of slices (from 2 to 6 mm) on the oil uptake of whole fried mushrooms and their parts. The results showed a lower final oil content when lower frying temperature and thicker slices are applied. Hydrocolloid suspensions of methyl cellulose and kappa-carrageenan, used as edible coatings, were effective at reducing moisture evaporation and, consequently, oil uptake independently of the hydrocolloid temperature. A reduction of 10–22% in the final oil content was achieved. Adjusting the frying parameters and the use of methyl cellulose or kappa-carrageenan as an edible coating were useful strategies to reduce the oil uptake in fried products.
Highlights
Deep fat frying involves cooking food by immersion in edible oil or fat at a temperature above the boiling point of water, where the fat serves as the heat transfer medium
Edible coatings, defined as a thin layer of edible material formed as a coating on the product, act as a blocker to oxygen, moisture, and solute movement for food without changing its original ingredients, and usually have to be as tasteless as possible in order not to be detected during consumption [8]
methyl cellulose (MC) and K-c edible coatings concentrations usually range between 1–2%, the effect of lower concentration (0.5%) was analysed in this study
Summary
Deep fat frying involves cooking food by immersion in edible oil or fat at a temperature above the boiling point of water, where the fat serves as the heat transfer medium. Edible coatings, defined as a thin layer of edible material formed as a coating on the product, act as a blocker to oxygen, moisture, and solute movement for food without changing its original ingredients, and usually have to be as tasteless as possible in order not to be detected during consumption [8] They are applied as liquids on the food surface, generally by spraying, dipping, a fluidized bed, or panning, and by electrospraying [9,10,11]. Polysaccharide-based coating cellulose and derivatives, such as methylcellulose, pectins, starch, and certain gums, have been studied in fried potato, chicken, and cereal products [7,14] Plasticizers such as glycerine, propylene glycol, and sorbitol are frequently added by researchers as ingredients in edible coatings [7,15]
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