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Plasticized methylcellulose coating for reducing oil uptake in potato chips.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Tavera-Quiroz, María José Urriza, Marina Pinotti, Adriana Bertola, Nora
Description	Country affiliation: Argentina Author Affiliation: Tavera-Quiroz MJ ( Centro de Investigación y Desarrollo en Criotecnología de Alimentos (CIDCA), CONICET La Plata, Facultad de Ciencias Exactas, La Plata, Argentina.)
Abstract	BACKGROUND: As a result of consumers' health concerns and the trend towards healthier and low-fat food products, research has been undertaken to reduce the amount of fat absorbed in fried foods. This work focused on studying the efficacy of sorbitol and glycerol as plasticizers of methylcellulose coatings used to reduce oil uptake during the frying process of potato chips RESULTS: Changes in color, mechanical properties, water activity and lipid oxidation during storage were monitored. Also, an explanation regarding the different performances between both methylcellulose coatings with and without plasticizer was attained and techniques from the field of packaging films such as dynamic mechanical analyzer (DMA) and Fourier transform infrared spectroscopy were applied to analyze the behavior of coatings submitted to the frying operation. The application of a methylcellulose coating was an adequate choice to reduce oil absorption in fried potato chips. The most effective formulation was 10 g L(-1) methylcellulose with the addition of 7.5 g L(-1) sorbitol. With the incorporation of this formulation, oil absorption was reduced by 30%. Neither the sorbitol concentration nor the presence of the MC coating affected the puncture maximum force and color parameters L and a*. The results of the sensory analysis indicated that the panelists could not distinguish between the coated and uncoated potato chips. CONCLUSION: Methylcellulose-based coating plasticized with sorbitol could be an alternative for obtaining healthier potato chips.
File Format	HTM / HTML
ISSN	00225142
Issue Number	7
Volume Number	92
e-ISSN	10970010
Journal	Journal of the Science of Food and Agriculture
Language	English
Publisher	Wiley
Publisher Date	2012-05-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Agriculture Dietary Fats Food Handling Methods Methylcellulose Chemistry Plant Oils Plasticizers Solanum Tuberosum Sugar Alcohols Absorption Color Consumer Behavior Cooking Diet Glycerol Humans Plant Tubers Sorbitol Stress, Mechanical Taste Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Food Science Biotechnology Agronomy and Crop Science

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Plasticized methylcellulose coating for reducing oil uptake in potato chips.

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Plasticized methylcellulose coating for reducing oil uptake in potato chips.