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Effects of methyl cellulose and soybean protein isolate coating on oil content and chemical hazards of Chinese fried dough cakes.

The increase in fat-related diseases and chemical hazards produced during the frying process poses a major threat to human health. Coating has been used as a practical method to reduce the oil content and chemical hazard of fried foods. Methyl cellulose (MC) and soy protein isolate (SPI) were used as coating materials to pretreat Chinese fried dough cake (CFDC) before frying. The results showed that 1.5% MC was the best choice for coating to simultaneously balance a low oil content and low chemical hazard content of CFDC. The CFDC prepared using the 1.5% MC content had the following components: an oil content of 11.3%, an acrylamide value of 73.70 μg/kg, an acid value of 0.15 mg KOH/100 kg, a peroxide value of 8.54 mmol/kg, a p-anisidine value of 6.36, a malondialdehyde content of 0.36 μg/g, a 4-hydroxy-2-(E)-hexenal content of 0.13 μg/g, a 4-hydroxy-2-(E)-nonenal content of 0.51 μg/g, and a glycidyl ester content of 4272 μg/kg. MC and SPI enhanced the oil barrier of the coating film, which effectively reduced the heat transfer coefficients, oil content, oil oxidation and chemical hazard in the CFDC. Our work contributes to the final control of oil content and chemical hazard in fried food by applying an edible coating.