Effects of edible coating ingredient as a barrier to moisture and fat of fried breaded potato
2005
Worapong Usawakesmanee(Prince of Songkla Univ., Songkhla (Thailand). Faculty of Agro-Industry. Dept. of Food Technology) | Phaisan Wuttijumnong(Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Product Development) | Chinnan, Manjeet S.(University of Georgia, Griffin (USA). Dept. of Food Science and Technology) | Anuvat Jangchud(Kasetsart Univ., Bangkok (Thailand). Faculty of Agro-Industry. Dept. of Product Development) | Nongnuch Raksakulthai(Kasetsart Univ., Bangkok (Thailand). Faculty of Fisheries. Dept. of Fishery Products)
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 (R sup(2) GT 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 170 deg C 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 percent) was significantly higher than the uncoated (14.8 percent) 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 percent of HPMC edible ingredient into predusting mix produced a breaded potato with higher moisture and lower in fat.
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