Edible coatings for deep-fat frying of starchy products

P. Mallikarjunan, M. S. Chinnan, V. M. Balasubramaniam, R. D. Phillips

Research output: Contribution to journalArticlepeer-review

127 Scopus citations

Abstract

The effectiveness in moisture retention and reduction of fat uptake of different edible coatings on a fat-free starchy product was determined. Mashed potato balls of 47 mm diameter were used as model food system. Samples were coated with corn zein (CZ), hydroxypropyl methyl cellulose (HPMC) or methyl cellulose (MC) film-forming solutions. Uncoated samples were used as control. Compared to the control, a reduction of 14.9%, 21.9% and 31.1% in moisture loss from the product was observed for samples coated with CZ, HPMC and MC films, respectively. Similarly, a reduction of 59.0%, 61.4% and 83.6% in fat uptake by the product was observed for samples coated with CZ, HPMC and MC films, respectively. Based on the overall performance in reducing moisture loss and fat uptake, MC exhibited the most significant barrier properties.

Original languageEnglish (US)
Pages (from-to)709-714
Number of pages6
JournalLWT - Food Science and Technology
Volume30
Issue number7
DOIs
StatePublished - Nov 1997

Bibliographical note

Funding Information:
The study was supported in part by USDA Special Research Grant Program, USDA National Research Initiative-Competitive Grant Program (#95-37500-238) and with support from the University of Georgia. We thank Mr Glenn D. Farrell for his technical assistance.

Keywords

  • Deep-fat frying
  • Edible film
  • Fat reduction
  • Potato
  • Water content

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