TY  - JOUR
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
TI  - Effect of Methyl Cellulose Coating and Pre-Treatment on Oil Uptake, Moisture Retention and Physical Properties of Deep-Fat Fried Starchy Dough System
JF  - American Journal of Agricultural and Biological Sciences
VL  - 4
IS  - 2
DO  - 10.3844/ajabssp.2009.156.166
UR  - https://thescipub.com/abstract/ajabssp.2009.156.166
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.