Reducing of Oil Uptake in Rice Cracker During Deep Fat Frying

摘要

Edible coatings from methylcellulose (MC) and hydroxypropyl-methylcellulose (HPMC) were used to reduce oil uptake in Sangyod rice (Thailand's local rice variety) cracker. The studied parameters were concentrated edible coatings (1-2%) and methods of coating (coating before or after drying process). Uncoated sample was used as a control group. Results of this study showed that the edible coatings significantly reduced oil uptake and increased water content of rice cracker more than the control group. Coating before drying process with 2% MC decreased oil uptake by 39.74% and increased water retention by 34.97% compared to the control group. Textural analysis of the rice cracker showed that hardness was not different from the control group. In addition, sensory evaluation (color, odor, taste, and texture) showed that the coated sample with 2% MC and coating before drying had no difference for overall acceptability compared to the control sample.