Journal
FOODS
Volume 10, Issue 8, Pages -Publisher
MDPI
DOI: 10.3390/foods10081694
Keywords
methyl cellulose; kappa-carrageenan; edible film; oil uptake; frying; coating
Categories
Funding
- Spanish Ministerio de Ciencia e Innovacion (MICIN) [AGL-2007-64254 ALI]
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Lowering frying temperature and increasing ingredient slice thickness can effectively reduce oil uptake. Using methyl cellulose and kappa-carrageenan as edible coatings can also reduce oil uptake independently of temperature.
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 degrees 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.
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