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标题：Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms
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作者：Montserrat Martínez-Pineda ; Cristina Yagüe-Ruiz ; Antonio Vercet 等
期刊名称：Foods
电子版ISSN：2304-8158
出版年度：2021
卷号：10
期号：8
DOI：10.3390/foods10081694
语种：English
出版社：MDPI Publishing
摘要：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.
关键词：enmethyl cellulose;kappa-carrageenan;edible film;oil uptake;frying;coating