Abstract
<p>The aim of this work was to investigate the influence of different percentages of Carboxymethyl Cellulose (CMC) and Soy Protein Isolate (SPI) as coating material films for potato pellet chips during deep-fat frying on fat uptake, and sensory properties. Coating solutions of 2%, 6%, 10% and 14% w/v were prepared and heated to 90 ºC for 5 minutes then cooled. Samples were dipped in the coating solutions followed by air drying. The treatments were fried and analyzed for fat uptake and moisture retention. Sensorial attributes were also measured. The results obtained have shown that all coating treatments were reduced oil uptake during deep fat frying. The 10% was the most effective level in reducing fat uptake for both coating films. SPI coating films was reducing fat uptake more than CMC for all levels. All samples were found to improve all sensorial features of potato pellet chips compared to control.</p>
Highlights
Deep-fat frying is a widely used method of cooking in commercial food processing
The aim of this work was to investigate the influence of different percentages of Carboxymethyl Cellulose (CMC) and Soy Protein Isolate (SPI) as coating material films for potato pellet chips during deep-fat frying on fat uptake, and sensory properties
The aims of this study are to study the effect of different percentages of Carboxymethyl Cellulose (CMC) and Soy Protein Isolate (SPI) as coating material films for potato pellet chips during deep-fat frying on the level of fat uptake and sensory properties
Summary
Deep-fat frying is a widely used method of cooking in commercial food processing. On the other hand consumer awareness of the health implications of eating foods with a high fat content is on the increase (Ngadi et al, 2006). The concern to develop healthier products that contain less fat, absorbed during industrial pre-frying and frying processes, is one of the dominant factors in the latest research prompting studies of ways to lower the oil content of fried food. Different ingredients have been proved to be effective in reducing the amount of oil absorbed by fried food. Among these using an aqueous solution forming what is generally known as an ‘edible coating films’ on the food to be fried (Mellema, 2003). Application of coating is a promising route to reduce oil content (Ngadi et al, 2007)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
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 callDisclaimer: 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.
