Effect of Hydroxypropyl methylcellulose from oil palm empty fruit bunch on oil uptake and physical properties of French fries

NGATIRAH, Ngatirah; RUSWANTO, Adi; SUNARDI, Sunardi

doi:10.1590/fst.110421

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Original Article • Food Sci. Technol 42 • 2022 • https://doi.org/10.1590/fst.110421 copy

Effect of Hydroxypropyl methylcellulose from oil palm empty fruit bunch on oil uptake and physical properties of French fries

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

Oil palm empty fruit bunches (OPEFB) can be used as raw material for Hydroxypropyl Methylcellulose (HPMC). HPMC can be used as a French fries coating to reduce oil uptake. This research aims to study the utilization of HPMC OPEFB as a French fries coating. This research consists of two stages. The first stage is cellulose extraction and HPMC synthesis. HPMC synthesis through alkalization, methylation, propylation, and neutralization. The second stage is the use of HPMC as a French fries coating with different concentrations (0, 1, 2, and 3%). Potatoes that have been peeled and washed, cut lengthwise with a thickness of about 0.5 cm. Further dipped in HPMC solution with different concentrations for 10 seconds, then carried out a frying pan. The HPMC from OPEFB is characterized by methyl and hydroxypropyl groups found at a wavenumber of 2891.30 cm^-1, a ring of pyranose at 995.79 cm^-1 and hydroxyls (OH) groups at 3371.10 cm^-1. The coating of French fries with 3% HPMC OPEFB can reduce oil absorption by 16.09%. The higher the concentration of HPMC, will reduce the fat content but increase the moisture and the texture of French fries become softer. The preferred type of coating was HPMC 1%.

Keywords:
oil uptake; coating; french fries; HPMC; OPEFB

	Types of Coating^* * value is average ± SD (n=3). Average on column, followed by the same letter, indicates a not significant an insignificant difference in the Duncan Multiple Range Test (DMRT).
	HPMC EFB	Commercial CMC
Concentration 0%	26.70 ± 0.01^a	30.41 ± 0.01^a
Concentration 1%	24.66 ± 2.89 ^a	19.17 ± 0.04^a
Concentration 2%	17.65 ± 3.10^ab	17.79 ± 1.16^ab
Concentration 3%	12.47 ± 6.04^b	9.23 ± 7.96^b

	Type of coating^* * value is average ± SD (n=3). Average on column, followed by the same letter, indicates a not significant an insignificant difference in the Duncan Multiple Range Test (DMRT).
	HPMC EFB	Commercial CMC
Concentration 0%	0.93 ± 0.01^a	0.98 ± 0.01^a
Concentration 1%	2.45 ± 0.35^b	2.58 ± 0.23^b
Concentration 2%	2.68 ± 0.49^b	2.13 ± 0.06^b
Concentration 3%	3.51 ± 0.4^c	3.07 ± 0.04^c

Concentration	Type of coating^* * value is average ± SD (n=3). Average on column, followed by the same letter, indicates a not significant an insignificant difference in the Duncan Multiple Range Test (DMRT).
Concentration	HPMC EFB	Commercial CMC
0%	2.39 ± 0.01^c	1.39 ± 0.01^c
1%	3.37 ± 0.75b^c	3.26 ± 0.75^bc
2%	3.55 ± 0.44^ab	4.37 ± 1.02^ab
3%	5.48 ± 0.61^a	5.53 ± 1.69^a

Concentration	Preference of color ^* * value is average ± SD (n=3). Average on column, followed by the same letter, indicates a not significant an insignificant difference in the Duncan Multiple Range Test (DMRT).		Preference of flavor*		Preference of taste*
Concentration	HPMC EFB	Commercial CMC	HPMC EFB	Commercial CMC	HPMC EFB	Commercial CMC
0%	5.73 ± 0.02^a	5.73 ± 0.02^a	5.73 ± 0.02^a	5.73 ± 0.02^a	5.73 ± 0.02^a	5.73 ± 0.02^a
1%	5.70 ± 0.00^a	5.58 ± 0.02^a	5.63 ± 0.08^a	5.68 ± 0.08^a	4.68 ± 0.02^b	4.65 ± 0.00^b
2%	5.60 ± 0.00^a	5.55 ± 0.00^a	5.63 ± 0.03^a	5.13 ± 0.57^a	4.48 ± 0.02^cd	4.55 ± 0.05^cd
3%	5.10 ± 0.60^b	5.03 ± 0.63^b	4.45 ± 0.05^b	4.50 ± 0.05^b	4.35 ± 0.05^d	4.53 ± 0.02^d

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[1] *Corresponding author: ngatirah@instiperjoga.ac.id