The effect of methylcellulose coating during deep frying process of sweet potato strips

Tan, Jin Tian (2019) The effect of methylcellulose coating during deep frying process of sweet potato strips. [Project Paper] (Submitted)

Text lp FK 2019 11.pdf Download (46MB)

Abstract

Deep frying process consists of heat and mass transfer mechanism that able to promote several effects to the fried substrate. For example, the high mass transfer rate between the bulk oil and the water content of the substrate contribute to oily products and allows the formation of acrylamide (AA); a carcinogenic substance that tends to present with the reaction of asparagine and reducing sugar when the temperature >120⁰C. In this work, the oil uptake and the acrylamide content were minimized by subjecting the sweet potatoes strips to the methylcellulose (MC) batter coating. At the 1 w/w% MC coating, the ideal protective coating was found to be effective in minimizing the oil uptake to 56.8% lower compared to the uncoated substrate. The condition also minimized the acrylamide content with the different between the coated and uncoated ones was 2.1 and 5.5 ppm respectively. The results were verified with the image analysis and it was found that the pore number was minimized to half when the substrates were compared between the coated and the uncoated ones.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms. AZLINA ZAINAL ABIDIN
Date Deposited:	19 Oct 2023 07:25
Last Modified:	19 Oct 2023 07:25
URI:	http://psaspb.upm.edu.my/id/eprint/1595

Actions (login required)

View Item