Research Article Open Access

EFFECT OF PRE DRYING AND USING HYDROCOLLOID SYSTEM ON FRYING CHARACTERISTICS OF FRIED POTATO

Khaled Abu-Alruz1
  • 1 Department of Nutrition and Food Technology, Faculty of Agriculture, Mu’tah University, Al-Karak, Jordan

Abstract

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.

American Journal of Agricultural and Biological Sciences
Volume 8 No. 4, 2013, 282-286

DOI: https://doi.org/10.3844/ajabssp.2013.282.286

Submitted On: 19 September 2013 Published On: 18 October 2013

How to Cite: Abu-Alruz, K. (2013). EFFECT OF PRE DRYING AND USING HYDROCOLLOID SYSTEM ON FRYING CHARACTERISTICS OF FRIED POTATO. American Journal of Agricultural and Biological Sciences, 8(4), 282-286. https://doi.org/10.3844/ajabssp.2013.282.286

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Keywords

  • Frying Characteristics
  • Hydrocolloids
  • Edible Coat
  • Pre Drying