Edible coatings from cellulose derivatives to reduce oil uptake in fried products

Abstract

Methylcellulose (MC) and hydroxypropylmethylcellulose (HPMC) were used in coating formulations to reduce oil uptake in deep-fat frying potato strips and dough discs. MC coatings were more effective in reducing oil uptake than HPMC ones. The effect of plasticizer addition (sorbitol) was also evaluated. The best formulations were 1% MC and 0.5% sorbitol for fried potatoes and 1% MC and 0.75% sorbitol for dough discs. For these formulations, oil uptake reduction was 40.6 and 35.2% for potato strips and dough discs compared to the uncoated samples; the increase in water content was 6.3 and 25.7%, respectively. Non-significant differences in texture of coated and uncoated samples were observed. Although instrumental color differences were detected, all samples were accepted by the non-trained panel.