Methylcellulose coating to reduce oil uptake in fried potatoes

Lua, Hwee Ying (2018) Methylcellulose coating to reduce oil uptake in fried potatoes. [Project Paper] (Submitted)

Text lp FK 2018 5.pdf Download (6MB)

Abstract

The performance of methylcellulose with different concentration to produce low oil content in deep fried potato strip was studied by the relation of the cellulose behaviour and the coating formulations of Methylcellulose. The rheology behaviour of Methylcellulose showed the gelation time based on temperature difference of 1.0wt% Methylcellulose is the faster compared to others concentration. There is a strong relationship of the gelation time and the oil uptake of fried potatoes. After the frying process, the 1.0wt% Methylcellulose coating formulation showed the lowest oil uptake reduction and moisture loss are 25.21 % and 75.64% respectively. On behave, the percentage of relative variation of oil reduction and water retention for 1.0wt% Methylcellulose are 44.38% and 57.89% compared to uncoated control sample. In fried potato strip, the moderate viscosity application which is 1 .QwtO/o shows the best from the oil uptake during frying. The light microscope test was analysis the surface morphology of fried potatoes and image J analysis was done to measure the pore sizes to relate mass balance occurring during frying process. It was noticed that the pore size area of 1.0 wt% contributed to the smallest surface area of 10505 μm2 which contribute to minimal mass balance between oil and water content inside the potato strip during the frying process. Thus, the formulation of 1.0 wt% of Methylcellulose concentration is recommended for minimizing the oil uptake during the deep frying process.

Item Type:	Project Paper
Faculty:	Faculty of Engineering
Depositing User:	Ms Siti Mariam Giman
Date Deposited:	27 Oct 2023 07:50
Last Modified:	27 Oct 2023 07:50
URI:	http://psaspb.upm.edu.my/id/eprint/1590

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