Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts

Nsabimana, Phénias; Powers, Joseph R.; Chew, Boon P.; Mattinson, Scott D.; Baik, Byung‐Kee

doi:10.1111/ijfs.13641

Cited by 9 publications

(3 citation statements)

References 35 publications

(56 reference statements)

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“…At the same frying temperature, Nsabimana et al . (2017) confirmed that the oil content of doughnuts made from high‐gluten flour was significantly lower than that of low‐gluten flour. It has also been suggested that wheat flour with a high bran content would dilute the gluten network structure (Han et al ., 2019), which may be the reason for the deterioration of the quality of fried dough sticks (Zhou et al ., 2019).…”

Section: Introductionmentioning

confidence: 74%

Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour

Wang

Guan

et al. 2023

Int J of Food Sci Tech

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SummaryThis study investigated the potential of six wheat flour mixing schemes for reducing the oil content of fried dough sticks, and provided a new idea for the production of special wheat flour. The results showed that the FP‐4, FP‐5 and FP‐6 mixing schemes showed some degree of oil reduction, while the FP‐1, FP‐2 and FP‐3 mixing schemes did not perform well in terms of oil reduction. Overall, the compounded wheat flour with relatively high‐protein content had a good oil reduction effect. Dough with higher water absorption, longer development time, stability time and higher deformation capacity had a denser gluten network structure, which was attributed to the presence of membranes in the gluten structure that acted as a barrier to the intrusion of oil. The principal component analysis results also showed that FP‐5 and FP‐6 had relatively high overall scores and had better dough characteristics that were conducive to the reduction of oil content in fried dough sticks. To some extent, the wheat flour mixing scheme proposed in the study has a positive effect on the reduction of oil content in fried dough sticks and can be used as a data reference for the development of low‐fat fried dough sticks.

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Section: Introductionmentioning

confidence: 74%

Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour

Wang

Guan

et al. 2023

Int J of Food Sci Tech

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“…In daily soybean paste manufacture, manufacturers found that temperature had significant effect on white spots formation in soybean paste. The possibility of the occurrence of white spots in soybean paste products treated by high temperature (120 to 180 °C) was much higher than that in products without high temperature treatment or treated at relatively low temperature (60 to 80 °C) (Nsabimana, Powers, Chew, Mattinson, & Baik, 2018). Moreover, different kinds of bean‐based fermented food had different salt concentrations.…”

Section: Resultsmentioning

confidence: 99%

Composition, source, and influencing factors of white spots formation in soybean paste

Min

Niu

Shan

et al. 2020

Journal of Food Science

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White spots are commonly found in bean-based fermented food, which will significantly lower the product quality. This study aimed to analyze the composition of white spots and further reveal the source and influencing factors of white spots in bean-based fermented food using soybean paste as study model. The results showed that white spots were mainly composed of 40.96% free tyrosine and 37.94% tyrosine in combination form. During soybean paste fermentation, tyrosine was found to be produced by the actions of proteolytic enzymes secreted by Aspergillus oryzae 3.042 instead of the microbial metabolism and the excessive accumulation of tyrosine in soybean paste led to the formation of white spots. Among all influencing factors, high temperature treatment favored the formation of white spots. The existence of soy peptone and phenylalanine would postpone the precipitation of tyrosine while promoting the aggregation of the tyrosine precipitation. Field emission scanning electron microscope analysis showed that tyrosine would accumulate around the soybean protein particles and treatment at 120°C would disrupt the structure of tyrosine-protein complex. Based on the above results, we proposed that treatment of soybean paste at temperature lower than 80°C was the current practically applicable method to control the formation of white spots in soybean paste.

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“…Hasil analisis kadar lemak pada produk ogel-ogel yang ditunjukkan pada Tabel 1 yakni 39,42±2,89%. Sumber lemak yang terkandung dalam ogel-ogel yaitu telur dan keju serta minyak dari adanya proses pemasakannya yang menggunakan metode deep frying dengan frekuensi penggorengan sebanyak dua kali (Esposto et al, 2015;Nsabimana et al, 2018).…”

Section: Hasil Analisis Kadar Lemakunclassified

Karakteristik Kimia dan Mikrobiologi Makanan Ringan Khas Pemalang Ogel-ogel

Susanti

Arifan

Murni

et al. 2020

J. Apl. Teknol. Pang.

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Penelitian ini bertujuan untuk mengetahui karakteristik kimia dan mikrobiologis sebagai dasar penentu kualitas produk makanan ringan ogel-ogel khas Pemalang agar sesuai dengan peraturan SNI 01-2886-2015. Ogel-ogel berbahan dasar tepung beras ketan yang dicampur dengan telur, keju, gula, dan garam. Selanjutnya adonan tersebut dicetak seperti ulat menggeliat dengan menggunakan ekstruder yang kemudian digoreng. Penelitian dilakukan secara deskriptif dengan parameter uji karakteristik kimia yaitu kadar karbohidrat, protein, lemak, air, abu, garam, logam berat, dan uji ketengikan serta mikrobiologi. Hasil penelitian menunjukkan bahwa ogel-ogel memiliki nilai ketengikan (nilai TBA) 2,16 mg MA/kg; kadar karbohidrat, protein, lemak, air, abu, dan garam masing-masing sebesar 44,75; 13,52; 39,42; 2,51; 0,08; dan 1,87%. Tidak ditemukan adanya kandungan logam berat pada ogel-ogel kecuali timah (10,56 mg/kg) dengan jumlah total mikroba sebanyak 0,87x104 CFU/g. Dapat disimpulkan bahwa secara umum mutu ogel-ogel ditinjau dari karakteristik mikrobiologi dan kimianya telah sesuai dengan Standar Nasional Indonesia tentang makanan ringan ekstrusi (SNI 01-2886-2015) kecuali kadar lemaknya yang masih tinggi. Perlu dipikirkan teknik produksi ogel-ogel dimasa yang akan datang supaya kadar lemaknya lebih rendah sehingga mutunya sesuai dengan SNI. Chemical and Microbiological Characteristic of Ogel-ogel Pemalang Typical SnackAbstractThis study was aimed to get more insight the chemical and microbiological characteristics as a basis for determining the quality of ogel-ogel (snack products typical of Pemalang) to comply with SNI regulations 01-2886-2015. Ogel-ogel made from glutinous rice flour mixed with eggs, cheese, sugar and salt. That dough was molded like a stretched worm by using an extruder and then was fried. The study was conducted descriptively with chemical (carbohydrate, protein, fat, water, ash, salt, heavy metal, and rancidity test) and microbiology (total plate count-TPC) characteristic as the parameters. The results showed that ogel-ogel had a rancidity (TBA) value of 2.16 mg MA/kg; carbohydrate, protein, fat, moisture, ash and salt content of 44.75; 13.52; 39.42; 2.51; 0.08; and 1.87% respectively. No heavy metal content was found in ogel-ogel except lead (10.56 mg/kg) with a total amount of microbes of 0.87x104 CFU/g. It can be concluded that as general, the quality of ogel-ogel in the aspects of microbiological and chemical characteristics was in accordance with the Indonesian National Standard of extruded snacks (SNI 01-2886-2015) except for its high fat content. Further technique to produce ogel-ogel with low fat is necessary to be contemplated to fulfill the quality of ogel-ogel in accordance with SNI.

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Effects of deep‐fat frying temperature on antioxidant properties of whole wheat doughnuts

Cited by 9 publications

References 35 publications

Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour

Using wheat flour mixing technology: the relationship between dough rheological properties and oil content in frying behaviour

Composition, source, and influencing factors of white spots formation in soybean paste

Karakteristik Kimia dan Mikrobiologi Makanan Ringan Khas Pemalang Ogel-ogel

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