Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms
Despite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study was to investigate the effect of 0.5% methyl cellulose and 0.5% kappa-c...
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2021-07-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/10/8/1694 |
| _version_ | 1797523904499023872 |
|---|---|
| author | Montserrat Martínez-Pineda Cristina Yagüe-Ruiz Antonio Vercet |
| author_facet | Montserrat Martínez-Pineda Cristina Yagüe-Ruiz Antonio Vercet |
| author_sort | Montserrat Martínez-Pineda |
| collection | DOAJ |
| description | Despite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study was to investigate the effect of 0.5% methyl cellulose and 0.5% kappa-carrageenan edible films, as well as different frying procedure parameters, such as oil temperatures (from 150 to 180 °C), and thickness of slices (from 2 to 6 mm) on the oil uptake of whole fried mushrooms and their parts. The results showed a lower final oil content when lower frying temperature and thicker slices are applied. Hydrocolloid suspensions of methyl cellulose and kappa-carrageenan, used as edible coatings, were effective at reducing moisture evaporation and, consequently, oil uptake independently of the hydrocolloid temperature. A reduction of 10–22% in the final oil content was achieved. Adjusting the frying parameters and the use of methyl cellulose or kappa-carrageenan as an edible coating were useful strategies to reduce the oil uptake in fried products. |
| first_indexed | 2024-03-10T08:49:45Z |
| format | Article |
| id | doaj.art-6a52d8899fd9420e827535f9e679dce8 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T08:49:45Z |
| publishDate | 2021-07-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-6a52d8899fd9420e827535f9e679dce82023-11-22T07:37:24ZengMDPI AGFoods2304-81582021-07-01108169410.3390/foods10081694Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried MushroomsMontserrat Martínez-Pineda0Cristina Yagüe-Ruiz1Antonio Vercet2Faculty of Health and Sports Science, University of Zaragoza, 22002 Huesca, SpainFaculty of Health and Sports Science, University of Zaragoza, 22002 Huesca, SpainFaculty of Health and Sports Science, University of Zaragoza, 22002 Huesca, SpainDespite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study was to investigate the effect of 0.5% methyl cellulose and 0.5% kappa-carrageenan edible films, as well as different frying procedure parameters, such as oil temperatures (from 150 to 180 °C), and thickness of slices (from 2 to 6 mm) on the oil uptake of whole fried mushrooms and their parts. The results showed a lower final oil content when lower frying temperature and thicker slices are applied. Hydrocolloid suspensions of methyl cellulose and kappa-carrageenan, used as edible coatings, were effective at reducing moisture evaporation and, consequently, oil uptake independently of the hydrocolloid temperature. A reduction of 10–22% in the final oil content was achieved. Adjusting the frying parameters and the use of methyl cellulose or kappa-carrageenan as an edible coating were useful strategies to reduce the oil uptake in fried products.https://www.mdpi.com/2304-8158/10/8/1694methyl cellulosekappa-carrageenanedible filmoil uptakefryingcoating |
| spellingShingle | Montserrat Martínez-Pineda Cristina Yagüe-Ruiz Antonio Vercet Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms Foods methyl cellulose kappa-carrageenan edible film oil uptake frying coating |
| title | Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms |
| title_full | Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms |
| title_fullStr | Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms |
| title_full_unstemmed | Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms |
| title_short | Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms |
| title_sort | frying conditions methyl cellulose and k carrageenan edible coatings useful strategies to reduce oil uptake in fried mushrooms |
| topic | methyl cellulose kappa-carrageenan edible film oil uptake frying coating |
| url | https://www.mdpi.com/2304-8158/10/8/1694 |
| work_keys_str_mv | AT montserratmartinezpineda fryingconditionsmethylcelluloseandkcarrageenanediblecoatingsusefulstrategiestoreduceoiluptakeinfriedmushrooms AT cristinayagueruiz fryingconditionsmethylcelluloseandkcarrageenanediblecoatingsusefulstrategiestoreduceoiluptakeinfriedmushrooms AT antoniovercet fryingconditionsmethylcelluloseandkcarrageenanediblecoatingsusefulstrategiestoreduceoiluptakeinfriedmushrooms |