Dietary management for healthier batter formulations

Liew, Wen Ching; Zulkipli, Nur ‘Afifah Mat; Muhamad, Ida Idayu; Marsin, Aishah Mohd; Khair, Zulkifli; Anis, Siti Nor Syairah

doi:10.1016/j.tifs.2021.03.054

Cited by 19 publications

(9 citation statements)

References 77 publications

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“…As an intrinsic plant component, DF can be naturally found in a variety of sources, such as whole grains, fruits, vegetables, legumes, nuts and seeds, and subsequently isolated in a purified form regarded as functional fiber [40], which is commercially available. Additionally, food industry byproducts (peels, pulps, cores) have been frequently used and marked as sustainable DF sources [40,41]. Brans from different grains, apple and citrus pomaces [42], sugar beet pulp [43], and sugar cane bagasse [44] are the most commonly utilized byproducts as sources of DF for direct application, as well as for fiber isolation.…”

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confidence: 99%

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

Djordjević

Šoronja-Simović

et al. 2021

Polysaccharides

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The evidenced relevance of dietary fibers (DF) as functional ingredients shifted the research focus towards their incorporation into gluten-free (GF) bread, aiming to attain the DF contents required for the manifestation of health benefits. Numerous studies addressing the inclusion of DF from diverse sources rendered useful information regarding the role of DF in GF batter’s rheological properties, as well as the end product’s technological and nutritional qualities. The presented comprehensive review aspires to provide insight into the changes in fiber-enriched GF batter’s fundamental rheological properties, and technological, sensory, and nutritional GF bread quality from the insoluble and soluble DF (IDF and SDF) perspective. Different mechanisms for understanding IDF and SDF action on GF batter and bread were discussed. In general, IDF and SDF can enhance, but also diminish, the properties of GF batter and bread, depending on their addition level and the presence of available water in the GF system. However, it was seen that SDF addition provides a more homogenous GF batter structure, leading to bread with higher volumes and softer crumb, compared to IDF. The sensory properties of fiber-enriched GF breads were acceptable in most cases when the inclusion level was up to 7 g/100 g, regardless of the fiber type, enabling the labeling of the bread as a source of fiber.

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confidence: 99%

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

Djordjević

Šoronja-Simović

et al. 2021

Polysaccharides

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“…Добавление пищевых волокон в панировочные системы снижает поглощение масла, а также улучшают текстуру и общую приемлемость, а также способствует более здоровым рецептурным составам. [19,44,51].…”

Section: роль отдельных компонентов в составеunclassified

“…В жареных продуктах на жир может приходиться до 75% калорий [13], в то время как в рекомендации по здоровому питанию предполагают 30-35% калорий. Соответственно, разработка продукции с пониженной жирностью является одним из приоритетных направлений в данной области [19,22,36].…”

Section: способы уменьшения поглощения маслаunclassified

Breading systems: I. Types, properties, quality

Molchanova,

Berdimuratova

2023

Vestn. Voronež. gos. univ. inž. tehnol.

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Fried foods are valued all over the world for their taste. Breading systems play a special role in the textural properties of such products. Changes in the dietary habits of the population contribute to an increase in the consumption of products in batter and breadcrumbs. The aim of the work was to summarize and analyze scientific publications on breading systems, their classification, composition, the role of individual components in the formation of quality, as well as the effect of deep frying on oil absorption and ways to reduce it. The object of the study was peer-reviewed foreign and domestic scientific literature, placed in the Scopus, Sciencedirect, RSCI databases. Methods of search, selection, systematization, generalization and analysis of scientific publications are used. It has been determined that the term breading systems can characterize any combination of components applied to the semi-finished product to create a crispy crust and the desired taste during further heat treatment. The main role as traditional breading systems is given to wheat gluten proteins, which, when kneaded, form a structural matrix with adhesive properties. An analysis of scientific literature has shown that one of the problems of breaded products is an increased calorie content due to the absorption of oil during cooking. Among several mechanisms of this process, the greatest role is given to the "vacuum" effect during cooling of the product. Fat absorption is affected by the properties of food and cooking oil. It has been established that one of the effective ways to reduce fat absorption is the formation of a barrier film with additional ingredients of the food matrix (proteins of animal and vegetable origin, cellulose derivatives and various gums), as well as the use of new frying techniques. It is shown that this direction is of interest for further research and opens up new opportunities for the industry to form products in demand.

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“…Their research indicated that inclusion of either wheat or oat bran in the preparation of instant noodles decreased oil uptake from 18.3 to 16.6%−16.9%, respectively. It is believed that soluble dietary fibers such as β‐glucan in bran contribute to improving the water‐holding capacity of dough, thereby reducing the evaporation of water and the penetration of oil during frying (Ching et al., 2021).…”

Section: Strategies For Oil Reduction In Fried Instant Noodlesmentioning

confidence: 99%

Identifying key factors and strategies for reducing oil content in fried instant noodles

Obadi

2022

Journal of Food Science

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Fried instant noodles have become a popular instant food in recent years, favored by consumers for their unique flavor and taste. Unfortunately, the oil content of instant noodles is generally high, so the rise of fat-related diseases poses a major health issue. From the perspective of the cost of instant noodle manufacturers and the health of consumers, it is of great significance to reduce the oil content of instant noodles. The aim of this review article is to provide an overview of the main factors, such as raw materials and production processes, affecting oil content in instant noodles in order to suggest specific strategies to reduce the oil content in the end product. From the literature reviewed, adding acetylated potato starch/carboxymethyl cellulose, hydroxypropyl methylcellulose, or preharvest-dropped apple powder in the noodle formulation could be a better choice to reduce oil uptake by 5%-20%. Instant noodles with lower oil content can be produced using novel alternative frying technologies, including microwave and vacuum frying. The proper management of the production processes and the implementation of enhancement strategies may result in a reduction of oil content in the end product.

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Dietary management for healthier batter formulations

Cited by 19 publications

References 77 publications

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

Delving into the Role of Dietary Fiber in Gluten-Free Bread Formulations: Integrating Fundamental Rheological, Technological, Sensory, and Nutritional Aspects

Breading systems: I. Types, properties, quality

Identifying key factors and strategies for reducing oil content in fried instant noodles

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