Ciri fizikokimia filem boleh makan dan filem polietilena bagi ubi keledek (Ipomoea batatas) goreng

Translated title of the contribution: Physicochemical properties of edible films and polyetylene film on fried sweet potatoes (Ipomoea batatas)

Rizafizah Othaman, Kausar Ahmad Fuad, Farhan Mohd Nor, Rozida Mohd. Khalid

Research output: Contribution to journalArticle

Abstract

This study was carried out to evaluate the effect of edible film and polyethylene film (PE) on fried sweet potato (Ipomoea batatas) coating. Slices of sweet potato were coated with edible films which were 0.045 g/mL methylcellulose (MC), 0.045 g/mL hydroxypropyl methylcellulose (HPMC) and 0.16 g/mL corn zein (CZ) before being fried at 170-180°C in palm oil for 3 min. The sweet potato was also coated with inedible polyethylene (PE) film (ratio of PE to oil 1:100 g/g) as comparison. Fried potato without film coating was used as a control sample. The physicochemical characteristics of the coated sweet potato were analyzed. The results indicated that all films could be coated on the surface of the sweet potato. CZ film gave a smooth surface without any crack. MC film gave a non-uniform surface but coated the whole surface of the sample evenly. In addition, MC coated sweet potato showed the least fat percentage (13.6%) and the highest moisture content (17.5%) compared to other samples. Overall, MC is the best edible film to retain moisture and reduce the absorption of fat of fried products.

Original languageMalay
Pages (from-to)1939-1945
Number of pages7
JournalSains Malaysiana
Volume45
Issue number12
Publication statusPublished - 1 Dec 2016

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edible films
Ipomoea batatas
sweet potatoes
methylcellulose
films (materials)
physicochemical properties
polyethylene film
zein
coatings
corn
palm oils
lipids
sampling
potatoes
water content
oils

ASJC Scopus subject areas

  • General

Cite this

Ciri fizikokimia filem boleh makan dan filem polietilena bagi ubi keledek (Ipomoea batatas) goreng. / Othaman, Rizafizah; Fuad, Kausar Ahmad; Nor, Farhan Mohd; Mohd. Khalid, Rozida.

In: Sains Malaysiana, Vol. 45, No. 12, 01.12.2016, p. 1939-1945.

Research output: Contribution to journalArticle

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abstract = "This study was carried out to evaluate the effect of edible film and polyethylene film (PE) on fried sweet potato (Ipomoea batatas) coating. Slices of sweet potato were coated with edible films which were 0.045 g/mL methylcellulose (MC), 0.045 g/mL hydroxypropyl methylcellulose (HPMC) and 0.16 g/mL corn zein (CZ) before being fried at 170-180°C in palm oil for 3 min. The sweet potato was also coated with inedible polyethylene (PE) film (ratio of PE to oil 1:100 g/g) as comparison. Fried potato without film coating was used as a control sample. The physicochemical characteristics of the coated sweet potato were analyzed. The results indicated that all films could be coated on the surface of the sweet potato. CZ film gave a smooth surface without any crack. MC film gave a non-uniform surface but coated the whole surface of the sample evenly. In addition, MC coated sweet potato showed the least fat percentage (13.6{\%}) and the highest moisture content (17.5{\%}) compared to other samples. Overall, MC is the best edible film to retain moisture and reduce the absorption of fat of fried products.",
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