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

Ultrasonic treatment (UT) effects on methylcellulose (MC) for the food coating purpose prior to deep-fat frying process of potato strips were demonstrated. Different concentration of MC (0.5–2.0 wt/vol%) solutions were subjected to UT at 20 W to evaluate the effect of UT treated coatings on rheologi...

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Main Authors: Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah
Format: Article
Language:English
Published: Wiley 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88737/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88737/
https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.13332
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spelling my.upm.eprints.887372021-11-02T20:42:18Z http://psasir.upm.edu.my/id/eprint/88737/ Effects of ultrasonicated methylcellulose coating on French fries during deep frying process Lua, Hwee Ying Naim, Mohd Nazli P. Mohammed, Mohd Afandi Hamidon, Fariza Abu Bakar, Noor Fitrah Ultrasonic treatment (UT) effects on methylcellulose (MC) for the food coating purpose prior to deep-fat frying process of potato strips were demonstrated. Different concentration of MC (0.5–2.0 wt/vol%) solutions were subjected to UT at 20 W to evaluate the effect of UT treated coatings on rheological behavior of the coated samples and their efficiency in minimizing the oil uptake. Application of UT to methylcellulose (UTMC) clearly showed a phase transition from fluid- to gel-like between 20 and 65°C with the increasing in the oscillatory frequency and temperature ramp test of UTMC showed the sol–gel transition occurrence is lower than non-UTMC at 20 and 29°C, respectively, within the linear viscoelastic region. When the MC concentrations were varied, the most effective concentration was noticed to occur at 1.0 (wt/vol%) UTMC whereby the relative variation of water retention and oil uptake were reduced to about 49.9 and 31.0%, respectively, as compared to 1.0 wt/vol% non-UTMC formulation. Experimental results affirm that UTMC coating application can be used successively to improve rheological properties of MC by minimizing oil uptake on fried food. Wiley 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88737/1/ABSTRACT.pdf Lua, Hwee Ying and Naim, Mohd Nazli and P. Mohammed, Mohd Afandi and Hamidon, Fariza and Abu Bakar, Noor Fitrah (2020) Effects of ultrasonicated methylcellulose coating on French fries during deep frying process. Journal of Food Process Engineering, 43 (2). pp. 1-8. ISSN 0145-8876; ESSN: 1745-4530 https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.13332 10.1111/jfpe.13332
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Ultrasonic treatment (UT) effects on methylcellulose (MC) for the food coating purpose prior to deep-fat frying process of potato strips were demonstrated. Different concentration of MC (0.5–2.0 wt/vol%) solutions were subjected to UT at 20 W to evaluate the effect of UT treated coatings on rheological behavior of the coated samples and their efficiency in minimizing the oil uptake. Application of UT to methylcellulose (UTMC) clearly showed a phase transition from fluid- to gel-like between 20 and 65°C with the increasing in the oscillatory frequency and temperature ramp test of UTMC showed the sol–gel transition occurrence is lower than non-UTMC at 20 and 29°C, respectively, within the linear viscoelastic region. When the MC concentrations were varied, the most effective concentration was noticed to occur at 1.0 (wt/vol%) UTMC whereby the relative variation of water retention and oil uptake were reduced to about 49.9 and 31.0%, respectively, as compared to 1.0 wt/vol% non-UTMC formulation. Experimental results affirm that UTMC coating application can be used successively to improve rheological properties of MC by minimizing oil uptake on fried food.
format Article
author Lua, Hwee Ying
Naim, Mohd Nazli
P. Mohammed, Mohd Afandi
Hamidon, Fariza
Abu Bakar, Noor Fitrah
spellingShingle Lua, Hwee Ying
Naim, Mohd Nazli
P. Mohammed, Mohd Afandi
Hamidon, Fariza
Abu Bakar, Noor Fitrah
Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
author_facet Lua, Hwee Ying
Naim, Mohd Nazli
P. Mohammed, Mohd Afandi
Hamidon, Fariza
Abu Bakar, Noor Fitrah
author_sort Lua, Hwee Ying
title Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
title_short Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
title_full Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
title_fullStr Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
title_full_unstemmed Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
title_sort effects of ultrasonicated methylcellulose coating on french fries during deep frying process
publisher Wiley
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/88737/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88737/
https://onlinelibrary.wiley.com/doi/epdf/10.1111/jfpe.13332
_version_ 1717095409892982784
score 13.211869

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