The Effects of Edible Coating Ingredient as a Barrier to Moisture and Fat of Fried Breaded Potato

Authors

  • Worapong Usawakesmanee Department of Food Technology, Prince of Songkla University, Songkla 90112. Thailand.
  • Phaisan Wuttijumnong Department of Product Development, Kasetsart University, Bangkok 10900. Thailand.
  • Manjeet S. Chinnan Department of Food Science and Technology, University of Georgia, Griffin, GA 30223-1797 USA.
  • Anuvat Jangchud Department of Product Development, Kasetsart University, Bangkok 10900. Thailand.
  • Nongnuch Raksakulthai Department of Fishery Products, Kasetsart University, Bangkok 10900. Thailand.

Keywords:

edible films, deep fat frying, potato, moisture content, fat content

Abstract

The effects of edible coating material and their concentrations on viscosity of coating solutions, moisture and fat contents of fried breaded potato were investigated. Viscosity of chitosan (CH), hydroxypropyl methylcellulose (HPMC) and wheat gluten (WG) were measured using Brookfield
viscometer with small sample adapter. The results showed a good correlation between the log viscosity values and edible coating concentrations for all treatment combinations (R2>0.94). The viscosity of CH, HPMC and WG coating solutions varied from 66.3-918.0 cp, 43.7-932.3 cp and 134.0-773.3 cp, respectively. Viscosity value in the middle range was selected for coating blanched potatoes. Samples were first coated with the edible solutions and followed by sequentially predusted, battered, breaded and fried at 170oC for 3 min. Moisture and fat content in the core, crust and intact of samples were determined. Moisture content in the crust portion of samples coated with HPMC (18.9%) was significantly higher than the uncoated (14.8%) while the fat content of all samples was not significantly different. Increasing the viscosity of HPMC reduced the moisture loss and fat absorption more effectively than CH and WG. Adding 9% of HPMC edible ingredient into predusting mix produced a breaded potato with higher
moisture and lower in fat.

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Published

2005-03-31

How to Cite

Worapong Usawakesmanee, Phaisan Wuttijumnong, Manjeet S. Chinnan, Anuvat Jangchud, and Nongnuch Raksakulthai. 2005. “The Effects of Edible Coating Ingredient As a Barrier to Moisture and Fat of Fried Breaded Potato”. Agriculture and Natural Resources 39 (1). Bangkok, Thailand:98-108. https://li01.tci-thaijo.org/index.php/anres/article/view/243289.

Issue

Vol. 39 No. 1 (2005): January-March

Section

Research Article

License

online 2452-316X print 2468-1458/Copyright © 2022. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/),
production and hosting by Kasetsart University of Research and Development Institute on behalf of Kasetsart University.