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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.
