Frying conditions, methyl cellulose, and k-carrageenan edible coatings: Useful strategies to reduce oil uptake in fried mushrooms
Resumen: 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. © 2021 by the authors. Licensee MDPI, Basel, Switzerland.
Idioma: Inglés
DOI: 10.3390/foods10081694
Año: 2021
Publicado en: Foods 10, 8 (2021), 1694 [12 pp]
ISSN: 2304-8158

Factor impacto JCR: 5.561 (2021)
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 35 / 144 = 0.243 (2021) - Q1 - T1
Factor impacto CITESCORE: 4.1 - Social Sciences (Q1) - Health Professions (Q1) - Agricultural and Biological Sciences (Q1) - Immunology and Microbiology (Q3)

Factor impacto SCIMAGO: 0.726 - Food Science (Q1) - Plant Science (Q1) - Microbiology (Q1) - Health Professions (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/ES/DGA/A06-20R
Financiación: info:eu-repo/grantAgreement/ES/MICINN/AGL2007-64254 ALI
Tipo y forma: Article (Published version)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)


Creative Commons You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.


Exportado de SIDERAL (2025-03-07-09:31:52)


Visitas y descargas

Este artículo se encuentra en las siguientes colecciones:
Articles > Artículos por área > Nutrición y Bromatología
Articles > Artículos por área > Tecnología de Alimentos



 Record created 2025-03-07, last modified 2025-03-07


Versión publicada:
 PDF
Rate this document:

Rate this document:
1
2
3
 
(Not yet reviewed)