Decreasing Oil Uptake of Doughnuts During Deep‐fat Frying Using Curdlan

Abstract

The ability of the dry ingredient curdlan (0% to 1% w/w) to lower oil uptake and moisture loss in doughnuts during deep-fat frying was compared with that of cellulose derivatives. An index expressing the ratio between oil uptake and moisture loss was developed. The addition of curdlan showed a linear effect on reducing each parameter (p < 0.001) within a range of 0% to 0.5%. This effect of curdlan probably is attributed to its thermal gelling property, and the heat-induced gel during frying probably functioned as an oil and moisture barrier. Cellulose derivatives were less effective than curdlan in this respect.

Influence of green banana flour substitution for cassava starch on the nutrition, color, texture and sensory quality in two types of snacks

“…Lowering expansion was followed by decrease in specific surface area and amount of pores in the fried crackers, which does not allow enough room for oil uptake; this is supported by the results of the texture analysis (Maneerote et al, 2009;Nurul et al, 2009). Additionally, hydrocolloids, which facilitate the natural barrier properties of starch or protein, reduce oil absorption through film formation at temperatures above their incipient gelation temperature during deep-fat frying (Funami, Funami, Tawada, & Nakao, 1999;Singthong & Thongkaew, 2009). It has been reported that GBF contains 12 g/100 g non-starch polysaccharides (dry basis) (Suntharalingam & Ravindran, 1993), which may help in reducing oil uptake.…”

Eggs chips prepared by using different millet flours as binders and changes in product quality during storage

“…Barley is high in b-glucan (Temelli, 1997) and low uptake of oil could be due to its thermal gelling property. Heat induced gel during frying probably functioned as an oil and moisture barrier (Funami, Funami, Tawada, & Nakao, 1999).…”

Decreasing of oil absorption in potato strips during deep fat frying

“…However, these products contain a substantial amount of fat, some as much as 45% (Funami & Funami, 1999;Saguy & Pinthus, 1995), because food, especially those that are naturally low in fat, absorb large amounts of fat during deep fat frying. The degree of oil absorption is significantly affected by various factors such as process conditions (temperature, time), pretreatment of food, physico-chemical characteristics of food, oil origin, chemical composition of oil and others.…”