EFFECT OF PRE DRYING AND USING HYDROCOLLOID SYSTEM ON FRYING CHARACTERISTICS OF FRIED POTATO
DOI : 10.3844/ajabssp.2013.282.286
American Journal of Agricultural and Biological Sciences
Volume 8, Issue 4
This study investigated the interaction effect of pre drying treatments and using hydrocolloids mixture as an edible coat, as a packaging material and for better frying results for fried potato. Pre drying treatments used were heating samples at 69°C for 3 and 25 min. Hydrocolloid system used was MA-1 type, Hydrocolloid GENU® texturizer contains; methylcellulose, carrageenan and potassium chloride. Treatments were evaluated by measuring oil content, moisture content, cutting force, color and mold growth. The result showed a great effect for the hydrocolloid system in combination of pre drying treatment (69°C for 25 min) in both prolonging the fried product shelf-life through retarding and decreasing mold formation and in enhancing the frying characteristics; oil-uptake (reduced by 39.33%), moisture loss (reduced by 25.83%) and texture. The treatments did not significantly affect the color of fried potato samples.
Keywords: Frying Characteristics, Hydrocolloids, Edible Coat, Pre Drying