Methylcellulose Coatings Applied to Reduce Oil Uptake in Fried Products

Abstract

Reducing fat content of fried foods by application of coatings is an alternative solution to comply with both health concerns and consumer preferences. The objective of the present work was to analyse the effect of coating formulation on the quantity and composition of oil-uptake by potato strips and dough discs, and the quality of frying oil after several frying batches. The effect of coating composition showed that the most efficient formulations were 1% methylcellulose (MC) and 0.5% sorbitol for fried potatoes and 1% MC and 0.75% sorbitol for dough discs. The most effective coating formulations reduced oil uptake by 35-40%, depending on the product. The increase in water content was 6.3% and 25.7% for potato strips and dough discs, respectively. Although coatings were effective barriers to reduce oil uptake in fried products, they did not modify oil composition as detected by HPLC analysis. Oil stability of frying oils, evaluated by total polar compounds and acidity, was within the allowed limits established by the Argentine Food Code (acidity <0.6mg KOH/g oil).

Oil partition in pre-treated potato slices during frying and cooling

“…The proper performance of an edible film relies on its chemical composition, microstructure and product properties where the film is going to be added (Garcia et al, 2002). In this research, HPMC application could have limited the coating Blanched surface potato slices reach very fast almost the oil temperature when fried at 180°C (less than 30 s) (Fig.…”

“…(Garcia, Ferrero, Bertola, Martino, & Zaritzky, 2002;Khalil, 1999;Rimac-Brncic, Lelas, Rade, & Simundic, 2004;Williams & Mittal, 1999). The objective of this research was to study the effect of three pre-treatments and four oil temperatures in the kinetics of total oil absorption in potato slices not only during frying but also during cooling and to determine oil distribution in chip microstructure during both processes.…”

Comparison of the deep frying process in coated and uncoated dough systems

“…Previous works (García et al, 2002, García, Ferrero, Bértola, Martino, & Zaritzky, 2004 showed that the average coating thickness determined by SEM was approximately 10 lm. Then, the same heat transfer equations were applied for coated and uncoated products.…”

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

“…García et al [38] also worked with MC. They applied a hydrocolloid solution (1 %) on potato pieces before being deep-fried and found very good results, getting a 35-40 % less oil adsorption, and a lower loss of moisture.…”