Methylcellulose coatings reduce oil uptake in fried products

GARCIA, M.A.; FERRERO, M.C.; CAMPANA, A.; BERTOLA, N.; MARTINO, M.N.; ZARITZKY, N.E.

FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL

Año: 2004 vol. 10 p. 339 - 346

1082-0132

Reducing fat content of fried foods by coating applications is an alternative to comply with both health concerns and consumer preferences. The objective of the present work was to analyze the effect of coating formulation on the quantity and composition of oil uptake by potato strips and dough discs, and the quality of frying oil after several frying batches. The effect of coating composition showed that the best formulations were 1% methylcellulose (MC) and 0.5% sorbitol for fried potatoes and 1% MC and 0.75% sorbitol for dough discs. The most effective coating formulations reduced oil uptake between 35 and 40% depending on the product, the increase in water content was 6.3% and 25.7% for potato strips and dough discs, respectively. The coating was an efficient barrier to reduce oil uptake. However, oil composition of fried products analyzed by HPLC showed that the coating has not selective characteristics. Oil stability of frying oils was within the allowed limits established by the Argentine Food Code as indicated by total polar compounds and acidity.