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- W2247452897 abstract "Fried partially defatted peanut is a peanut product prepared through the following steps: mechanical pressing of the raw peanut to partially defat, reconstitution and frying. The product is expected to contain lower fat than the normal fried peanut and considered healthy food. However, this product has shorter shelf-life due to oxidation. The reaction is facilitated by the remaining oil content which gains higher during frying and also enhanced by the structural breakage of peanut due to pressing. They have been reported that coating on food using ether cellulose is able to reduce oil uptake, water loss and oil degradation during frying. This study aimed to evaluate the effectiveness of edible coatings formulated from methylcellulose (MC) and hydroxyprophyl methylcellulose (HPMC) onto partially defatted peanuts in restricting oil absorption during frying and enhancing oxidative stability during storage. Coating was applied before frying using two different methods, by dipping and spraying. The fried products were analyzed for moisture content, oil content, hardness and colour properties. The oxidative stability was tested in term of peroxide value (PV) and thiobarbituric acid (TBA) in the samples during 14 days of storage. The results indicated that MC and HPMC coatings could give an effective barrier against oil absorption during frying. Coating with HPMC by spraying resulted in the product containing the lowest oil (35.25%), in comparison with the control or uncoated one (43.65%). Coatings did not significantly affect moisture content, hardness and colour appearance of the final product. Oxidative stability of the coated-partially defatted peanuts was significantly higher than the uncoated counterpart. Coating with HPMC by spraying showed the most effective restriction to oxidative reaction. Control underwent increase in PV and TBA values, i.e., 39.40 and 0.53 meq/kg, respectively. Meanwhile, coated peanut with HPMC by spraying resulted in increase in PV and TBA values, i.e., 5.92 and 0.19 meq/kg, respectively. Sensory evaluation of coated partially defatted peanuts should be further carried out to determine the acceptability." @default.
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- W2247452897 date "2009-01-01" @default.
- W2247452897 modified "2023-09-26" @default.
- W2247452897 title "Methylcellulose and hydroxyprophyl methylcellulose-based coatings on partially defatted peanut to reduce frying oil uptake and enhance oxidative stability" @default.
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