Phaisan Wuttijumnong, Anuvat Jangchud and Nongnuch Raksakulthai

pp. 25 - 34

Abstract

The effect of edible coatings and their concentrations on moisture and fat contents of fried breaded potato were investigated. Hydroxypropyl methylcellulose (HPMC), methylcellulose (MC) or wheat gluten (WG) were incorporate into predusting mix to achieve coating material concentration of 3-12% (w/w). Blanched potatoes were first coated with predusting mix and followed sequentially by battering, breading and deep frying at 170°C for 3 min. Moisture and fat contents in the core and crust of sample and intact samples were determined. It was found that HPMC and MC could reduce moisture loss and fat absorption than WG. Predusting mix with 6% MC was the most effective to retain moisture and reduce fat
absorption. This predusting mix was then applied to commercial breaded shrimps. In both prefried and fried products, treated breaded shrimps had more moisture and less fat than untreated breaded shrimps. They also were lower in product hardness and crust hardness than untreated samples. Sensory evaluation showed that treated and untreated shrimp samples
had similar rating for appearance, color, flavor, taste, texture and overall. Treated breaded shrimp was acceptable to the consumers. The application of edible coatings into predusting mix can be easily introduced into the production process and is beneficial to both food industry and consumers.

Keywords

• edible coating
• deep fat frying
• moisture content
• fat content
• breaded shrimp