Effect of methyl cellulose coating and pre-treatment on oil uptake, moisture retention and physical properties of deep-fat fried starchy dough system

Jihad M. Quasem, Ayman Suliman Mazahreh, Khaled Abu-Alruz, Ibrahim A. Afaneh, Ala'a H. Al-Muhtaseb, T. R A Magee

Research output: Contribution to journalArticle

9 Citations (Scopus)

Abstract

Problem statement: The influence of edible methyl cellulose coating and blanching pre-treatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used as control. Compared to the control samples, a reduction of 80% in oil uptake was achieved, with an increase in frying temperature decreasing the oil uptake due to the gel formation of methyl cellulose which was enhanced by higher temperatures. Results: No effect of methyl cellulose coating on the final moisture content was observed. The effect of methyl cellulose coating on structural properties (diameter, length, volume and bulk density) was also examined. The results showed that methyl cellulose coating had a significant effect on dimensional and density changes, as it enhanced the formation of crust, leading to a buildup in pressure within the cylinder, which in turn caused considerable puffing of the sample. Conclusion: Blanching pre-treatment (100°C, 5 min) was found to be effective in reducing the oil content of the potato dough samples.

Original languageEnglish
Pages (from-to)156-166
Number of pages11
JournalAmerican Journal of Agricultural and Biological Science
Volume4
Issue number2
DOIs
Publication statusPublished - 2009

Fingerprint

methylcellulose
Methylcellulose
dough
coatings
physical properties
Oils
pretreatment
Fats
uptake mechanisms
oils
lipids
blanching
frying
Solanum tuberosum
sampling
potatoes
model food systems
puffing
Temperature
films (materials)

Keywords

  • Blanching
  • Deep-fat frying
  • Edible coating
  • Methyl cellulose
  • Physical properties
  • Starch system

ASJC Scopus subject areas

  • Agricultural and Biological Sciences(all)

Cite this

Effect of methyl cellulose coating and pre-treatment on oil uptake, moisture retention and physical properties of deep-fat fried starchy dough system. / Quasem, Jihad M.; Mazahreh, Ayman Suliman; Abu-Alruz, Khaled; Afaneh, Ibrahim A.; Al-Muhtaseb, Ala'a H.; Magee, T. R A.

In: American Journal of Agricultural and Biological Science, Vol. 4, No. 2, 2009, p. 156-166.

Research output: Contribution to journalArticle

@article{effa3f7cbdf14629bf7fa970c38245e2,
title = "Effect of methyl cellulose coating and pre-treatment on oil uptake, moisture retention and physical properties of deep-fat fried starchy dough system",
abstract = "Problem statement: The influence of edible methyl cellulose coating and blanching pre-treatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5{\%} methyl cellulose film-forming solution and uncoated samples were used as control. Compared to the control samples, a reduction of 80{\%} in oil uptake was achieved, with an increase in frying temperature decreasing the oil uptake due to the gel formation of methyl cellulose which was enhanced by higher temperatures. Results: No effect of methyl cellulose coating on the final moisture content was observed. The effect of methyl cellulose coating on structural properties (diameter, length, volume and bulk density) was also examined. The results showed that methyl cellulose coating had a significant effect on dimensional and density changes, as it enhanced the formation of crust, leading to a buildup in pressure within the cylinder, which in turn caused considerable puffing of the sample. Conclusion: Blanching pre-treatment (100°C, 5 min) was found to be effective in reducing the oil content of the potato dough samples.",
keywords = "Blanching, Deep-fat frying, Edible coating, Methyl cellulose, Physical properties, Starch system",
author = "Quasem, {Jihad M.} and Mazahreh, {Ayman Suliman} and Khaled Abu-Alruz and Afaneh, {Ibrahim A.} and Al-Muhtaseb, {Ala'a H.} and Magee, {T. R A}",
year = "2009",
doi = "10.3844/ajabssp.2009.156.166",
language = "English",
volume = "4",
pages = "156--166",
journal = "American Journal of Agricultural and Biological Science",
issn = "1557-4989",
publisher = "Science Publications",
number = "2",

}

TY - JOUR

T1 - Effect of methyl cellulose coating and pre-treatment on oil uptake, moisture retention and physical properties of deep-fat fried starchy dough system

AU - Quasem, Jihad M.

AU - Mazahreh, Ayman Suliman

AU - Abu-Alruz, Khaled

AU - Afaneh, Ibrahim A.

AU - Al-Muhtaseb, Ala'a H.

AU - Magee, T. R A

PY - 2009

Y1 - 2009

N2 - Problem statement: The influence of edible methyl cellulose coating and blanching pre-treatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used as control. Compared to the control samples, a reduction of 80% in oil uptake was achieved, with an increase in frying temperature decreasing the oil uptake due to the gel formation of methyl cellulose which was enhanced by higher temperatures. Results: No effect of methyl cellulose coating on the final moisture content was observed. The effect of methyl cellulose coating on structural properties (diameter, length, volume and bulk density) was also examined. The results showed that methyl cellulose coating had a significant effect on dimensional and density changes, as it enhanced the formation of crust, leading to a buildup in pressure within the cylinder, which in turn caused considerable puffing of the sample. Conclusion: Blanching pre-treatment (100°C, 5 min) was found to be effective in reducing the oil content of the potato dough samples.

AB - Problem statement: The influence of edible methyl cellulose coating and blanching pre-treatment in reducing oil uptake and moisture loss during frying of starchy dough system was investigated. Approach: Potato dough cylinder of 60 mm length and 22 mm diameter was used as a model food system. Samples were coated with 0.5% methyl cellulose film-forming solution and uncoated samples were used as control. Compared to the control samples, a reduction of 80% in oil uptake was achieved, with an increase in frying temperature decreasing the oil uptake due to the gel formation of methyl cellulose which was enhanced by higher temperatures. Results: No effect of methyl cellulose coating on the final moisture content was observed. The effect of methyl cellulose coating on structural properties (diameter, length, volume and bulk density) was also examined. The results showed that methyl cellulose coating had a significant effect on dimensional and density changes, as it enhanced the formation of crust, leading to a buildup in pressure within the cylinder, which in turn caused considerable puffing of the sample. Conclusion: Blanching pre-treatment (100°C, 5 min) was found to be effective in reducing the oil content of the potato dough samples.

KW - Blanching

KW - Deep-fat frying

KW - Edible coating

KW - Methyl cellulose

KW - Physical properties

KW - Starch system

UR - http://www.scopus.com/inward/record.url?scp=69449090202&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=69449090202&partnerID=8YFLogxK

U2 - 10.3844/ajabssp.2009.156.166

DO - 10.3844/ajabssp.2009.156.166

M3 - Article

VL - 4

SP - 156

EP - 166

JO - American Journal of Agricultural and Biological Science

JF - American Journal of Agricultural and Biological Science

SN - 1557-4989

IS - 2

ER -