In:
International Journal of Food Science & Technology, Wiley, Vol. 56, No. 9 ( 2021-09), p. 4770-4779
Abstract:
Coating has been used as a practical method to ensure the physiochemical properties and reduce the chemical hazard of fried foods. Methyl cellulose (MC) was used as a coating material to pretreat Chinese fried dough cake (CFDC) before frying. The results showed that the water content, hardness and L* value of the 1% MC coated sample were 31.67%, 848.54 g and 51.62, respectively, at the seventh day at 25 °C. Coating contents 1% MC could reduce the oil content, hardness, and extent of browning and improve the physiochemical properties of CFDC on 7 days of storage. Coating contents 1% MC also reduced the acid value, peroxide value, p‐anisidine value, malondialdehyde content, 4‐hydroxy‐2‐(E)‐hexenal content, 4‐hydroxy‐2‐(E)‐nonenal content, acrylamide content and glycidyl ester content in CFDC on 7 days of storage. Our work contributes to the control of the oil content and chemical hazards for fried food during storage by applying an edible coating.
Type of Medium:
Online Resource
ISSN:
0950-5423
,
1365-2621
Language:
English
Publisher:
Wiley
Publication Date:
2021
detail.hit.zdb_id:
2016518-3
detail.hit.zdb_id:
2401430-8
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