Kaharso, Victor Christian, Kuswandi, Andre Kurniawan, Sutedja, Anita Maya, Trisnawati, Chatarina Yayuk, Widyastuti, Theresia Endang W. and Virly, Virly Assessment of hydrocolloid coating variations on cassava stick characteristics using a two-stage nested design. Journal of Food Measurement and Characterization.
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Abstract
In Indonesia, cassava roots rank as the third most consumed staple food and are often processed into fried cassava sticks. However, frying increases fat content, posing health concerns. Hydrocolloid coatings, such as hydroxypropyl methylcel- lulose (HPMC) and xanthan gum, offer a promising strategy to reduce oil absorption during frying. While many studies have examined these coatings individually, limited research has addressed the combined influence of hydrocolloid type and concentration. This study assessed the effects of hydrocolloid concentration nested within hydrocolloid types on cassava stick characteristics. To ensure coating consistency, the effects of immersion time, stick dimension, and frying temperature on moisture content and oil absorption were also analyzed. Immersion time significantly influenced both parameters, with 10-minute immersion yielding optimal moisture retention and reduced oil absorption. In contrast, stick dimension and frying temperature had no significant effect (P>0.05). Hydrocolloid type significantly affected most parameters, except pre-fried moisture (P=0.138) and colour (P≥0.132), while concentration significantly influenced all parameters except redness in fried samples (P=0.999). High statistical power (≥0.800) was observed for fried moisture content, oil absorp- tion, crude fat content, and hardness. Xanthan gum was more effective than HPMC in retaining moisture (37.92% vs. 36.71%), reducing oil absorption (26.92% vs. 28.76%), and producing softer texture (0.99 kg vs. 1.10 kg). Increasing hydrocolloid concentration reduced lightness and yellowness but had minimal impact on redness. These findings support the use of hydrocolloid coatings to develop healthier fried cassava products with optimized texture, reduced fat content, and improved quality through controlled processing variables.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Cassava stick · Hydroxypropyl Methylcellulose · Xanthan gum · Two-stage nested design |
| Subjects: | Agriculture and Food Technology |
| Depositing User: | Christine Limbara |
| Date Deposited: | 29 Jul 2025 08:39 |
| Last Modified: | 29 Jul 2025 08:39 |
| URI: | https://repositori.ukwms.ac.id/id/eprint/44304 |
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