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: Research - peer-reviewArticle

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.

Translated title of the contributionPhysicochemical properties of edible films and polyetylene film on fried sweet potatoes (Ipomoea batatas)
LanguageMalay
Pages1939-1945
Number of pages7
JournalSains Malaysiana
Volume45
Issue number12
StatePublished - 1 Dec 2016

Fingerprint

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

Keywords

    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; Khalid, Rozida Mohd.

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

    Research output: Research - peer-reviewArticle

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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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