Fat blockage and improved characteristics of Coated-Cassava chips using natural edible coating from carboxymethyl cellulose in Deep-Frying process

Abstract The edible coatings are a suitable method to decrease oil uptake in fried foods. In this study, the effects of milk protein co-precipitates aggregated using different types of minerals (CaCl2: 17 mM, FeCl3: 18 mM, ZnCl2: 18 mM, and MgCl2: 20 mM) and affected on the properties of fried potato strips were evaluated. Edible coating solutions were performed at two concentrations (%2.5 w/v) and (%5 w/v. According to the results, coated potato slices with edible coating solutions based on milk proteins co-precipitated by MgCl2 (%5) recorded higher hardness value among all the salts before frying process. Generally after frying process, coated French fries with edible coating solutions were the hardest comparable with uncoated (control) French fries, at the %2.5 w/v concentration the higher hardness value was recorded by coated French fries with CaCl2 milk protein co-precipitates and at the %5 w/v concentration the higher hardness value was recorded by coated French fries with milk protein co-precipitates ZnCl2. The experimental results showed that the coating solutions based on milk proteins co-precipitated had a positive and great effect on reducing oil uptake. In conclusion, The edible coating solutions based on milk proteins co-precipitated prepared by ZnCl2, MgCl2 at concentration %5 (w/v) reduced oil adsorption more than other coating solutions and in the same time increased the moisture content of final products sequentially compared with uncoated (control) samples. According to the sensory test, coated French fries with milk proteins co-precipitated by MgCl2 had the higher sensory evaluation degrees in appearance, color, taste and overall acceptability, while coated French fries with milk proteins co-precipitated by ZnCl2 got the highest sensory evaluation degrees for texture.

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Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend

Malaysian Journal of Nutrition ◽

10.31246/mjn-2020-0011 ◽

2020 ◽

Vol 26 (3) ◽

pp. 389-399

Author(s):

Michelle Ting Yun Yeo ◽

◽

Xinyan Bi ◽

Christiani Jeyakumar Henry ◽

◽

...

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Soybean Oil ◽

Acid Composition ◽

Canola Oil ◽

Deep Frying ◽

Frying Oils ◽

Frying Process ◽

Composition Changes

Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils, namely soybean oil (SO), canola oil (CO), and a 1:1 blend of soybean oil and canola oil (SCO), throughout an intermittent frying process of 80 batches in five consecutive days. The study also examined the fatty acid composition changes in SO, CO and SCO during the frying process. Methods: Fat from potato fries (extracted by Soxtec system) and oil samples from the corresponding frying oil were analysed by gas chromatography-mass spectrometer (GC-MS) to examine the fatty acid profile changes during the deep-frying process. Results: Linoleic acid (LA) and a-linolenic acid (ALA) in all three oils decreased, while oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0) and octanoic acid (C8:0) increased. Formation of C18:1 trans fatty acid was observed as the frying time increased. The fatty acid composition of the potato fries was consistent with the fatty acid composition of the corresponding frying oils. Conclusion: Our results showed that blending soybean oil and canola oil did not significantly improve the frying stability of the resulting oil in terms of fatty acid profile. Due to the formation of trans fatty acids and the decrease in polyunsaturated fatty acids, our study also recommends not to use the same frying oil repeatedly and not to consume food products cooked in reused oil.

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The Effect of Gaseous Ozone and Moringa Leaf–Carboxymethyl Cellulose Edible Coating on Antioxidant Activity and Biochemical Properties of ‘Keitt’ Mango Fruit

Coatings ◽

10.3390/coatings11111406 ◽

2021 ◽

Vol 11 (11) ◽

pp. 1406

Author(s):

Nonjabulo L. Bambalele ◽

Asanda Mditshwa ◽

Lembe Samukelo Magwaza ◽

Samson Zeray Tesfay

Keyword(s):

Antioxidant Capacity ◽

Carboxymethyl Cellulose ◽

Phenolic Content ◽

Membrane Integrity ◽

Biochemical Properties ◽

Edible Coating ◽

Control Treatment ◽

Mango Fruit ◽

Total Sugars ◽

Gaseous Ozone

This study evaluated the effect of edible coating and gaseous ozone on the antioxidant activities and biochemical properties of mango fruit. Mango fruit (cv. Keitt) were coated with moringa leaf extract and carboxymethyl cellulose (EC) before exposure to ozone (0.25 ppm). Gaseous ozone (O3) was administered intermittently for 24 or 36 h, and the control fruit were untreated. The fruit were stored at 10 °C for twenty-one days, then ripened at ambient temperature for seven days. The parameters measured were ascorbic acid, lipid peroxidation, phenolic content, total sugars, and antioxidant capacity (FRAP and DPPH). At the end of storage, the EC + O3 (36 h) had high phenolic content: 175.02 µg GEA/g DM compared to 151.87 µg GEA/g DM and 138.98 µg GEA/g DM for the O3 (24 h) and untreated fruit, respectively. Moreover, the combination of the EC and O3 (36 h) had a higher effect (p < 0.05) on preserving the antioxidant capacity of the mangoes. The EC + O3 (24 h) and EC significantly delayed fruit softening and maintained membrane integrity. Furthermore, the fruit treated with the EC reduced the accumulation of reducing (7.61 mg/mL) and total sugars (8.81 mg/mL) compared to the control treatment, which had a concentration of 12.74 mg/mL and 13.78 mg/mL, respectively. These findings demonstrate that EC combined with gaseous O3 enhanced the antioxidants of mango fruit during storage.

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PENGARUH APLIKASI EDIBLE COATING HIDROKSI PROPIL METIL SELULOSA DAN METIL SELULOSA TERHADAP PENURUNAN SERAPAN MINYAK DAN KARAKTERISTIK FISIKOKIMIA KERIPIK SINGKONG

Jurnal Teknologi Hasil Pertanian ◽

10.20961/jthp.v13i2.42275 ◽

2020 ◽

Vol 13 (2) ◽

pp. 79

Author(s):

Danar Praseptiangga ◽

Dyah Eti Maheswari ◽

Nur Her Riyadi Parnanto

Keyword(s):

Edible Coating ◽

Deep Frying

Keripik singkong adalah salah satu makanan ringan popular di Indonesia. Deep frying merupakan metode penggorengan yang sering digunakan dalam industri keripik dan dapat meningkatkan serapan minyak pada produk akhirnya, sehingga kajian untuk mengurangi serapan minyak pada produk hasil penggorengan perlu dilakukan. Salah satunya dengan aplikasi edible coating sebelum penggorengan. Hidroksi propil metil selulosa (HPMC) dan metil selulosa (MC) merupakan derivat selulosa yang dapat digunakan dalam aplikasi pangan dan farmasi, sehingga aplikasinya sebagai edible coating pada keripik singkong diharapkan dapat mengurangi serapan minyak selama penggorengan, dilihat dari penurunan kadar lemak produk akhirnya. Pengaruh perlakuan aplikasi edible coating HPMC dan MC terhadap penurunan serapan minyak dan karakteristik fisikokimia keripik singkong pada penggorengan dengan minyak baru dan minyak jelantah dikaji dalam penelitian ini dengan menggunakan desain penelitian rancangan acak lengkap satu faktor, yaitu jenis derivat selulosa. Hasil penelitian menunjukkan bahwa keripik singkong perlakuan edible coating dengan HPMC dan MC mampu menurunkan serapan minyak keripik singkong dibanding kontrol dengan persentase penurunan HPMC (26,03%) dan MC (17,23%), pada penggorengan dengan minyak baru, sedang persen penurunan pada penggorengan keripik dengan menggunakan minyak jelantah HPMC (24,41%) dan MC (17,07%). Pengaruh aplikasi edible coating HPMC dan MC pada karakteristik fisikokimia keripik singkong yang dihasilkan dibanding keripik kontrol berupa peningkatan kadar air, penurunan kadar lemak, peningkatan kadar abu, dan tekstur semakin keras (berkurang tingkat kerenyahan) baik pada penggorengan dengan minyak baru maupun minyak jelantah. Analisis warna menunjukkan hasil yang berbeda pada tingkat perbedaan kecil untuk produk hasil goreng dengan minyak baru, dan tingkat perbedaan warna sedang pada produk hasil goreng dengan minyak jelantah.

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Effects of ultrasonicated methylcellulose coating on French fries during deep frying process

Journal of Food Process Engineering ◽

10.1111/jfpe.13332 ◽

2019 ◽

Vol 43 (2) ◽

Author(s):

Hwee Ying Lua ◽

Mohd Nazli Naim ◽

Mohd Afandi P. Mohammed ◽

Fariza Hamidon ◽

Noor Fitrah Abu Bakar

Keyword(s):

French Fries ◽

Deep Frying ◽

Frying Process

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