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


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


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.

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Additional Metadata

Item Type: Article
Divisions: Faculty of Engineering
DOI Number: https://doi.org/10.1111/jfpe.13332
Publisher: Wiley
Keywords: Ultrasonic treatment; Methylcellulose; Deep fry
Depositing User: Ms. Nuraida Ibrahim
Date Deposited: 02 Nov 2021 20:42
Last Modified: 02 Nov 2021 20:42
Altmetrics: http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1111/jfpe.13332
URI: http://psasir.upm.edu.my/id/eprint/88737
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