Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products

Shanthilal, J.; Bhattacharya, Suvendu

doi:10.1007/s13197-017-2560-5

Cited by 14 publications

(7 citation statements)

References 20 publications

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“…Here, the surface moisture is lost instantaneously, accompanied by surface hardening. This can also contribute to cracking because case‐hardening can prevent the escape of superheated vapor (Shanthilal & Bhattacharya, 2017).…”

Section: Resultsmentioning

confidence: 99%

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

Theagarajan

Nimbkar

Moses

et al. 2021

J Food Process Engineering

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This study evaluated the effect of post‐processing techniques such as blanching, steaming, roasting, microwaving, shallow, and deep‐frying on the quality of three‐dimensional (3D) printed rice starch constructs. To explain this, post‐processed samples were subsequently analyzed for physico‐mechanical properties, microscopic structure, cooking loss, and sensory attributes. The impact of post‐processing was significantly evident (p ≤ .05), also explaining significant differences in the sensorial quality of 3D‐printed constructs. Overall, deep‐fried constructs exhibited the best characteristics, with the least cooking loss (0.73 ± 0.02%), increased hardness (1,708.59 ± 0.05 g), and comparatively better shape stability, followed by steaming, shallow‐frying, and roasting. Besides, the principal component analysis revealed that factors such as thread quality, dimensional stability, and overall acceptability justify deep‐frying as the most suitable post‐processing method for rice‐based 3D‐printed constructs. This study provides insights into the choice of post‐processing treatments for 3D‐printed foods, particularly applicable to rice starch‐based products. Practical Applications In the context of three‐dimensional (3D) food printing, printability is not the sole criteria determining the quality of the product. Structural stability and consumer acceptance are significantly influenced by the post‐processing methods. The present work focuses on this aspect and provides insights into the effect of post‐processing methods on stability and sensory acceptance. Post‐processing methods and conditions also relate to the development of “novel food products” using 3D printing technology. The findings of this study provide information on explaining the most suitable post‐processing technique for rice‐based 3D‐printed products.

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Section: Resultsmentioning

confidence: 99%

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

Theagarajan

Nimbkar

Moses

et al. 2021

J Food Process Engineering

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“…Likewise, carboxymethyl cellulose reduced oil uptake of potato chips by 57.03%, which had better performance than other polysaccharides (Garmakhany et al ., 2008). Similarly, the performance of carboxymethyl cellulose is also related to the concentration (Shanthilal & Bhattacharya, 2017).…”

Section: Application Of Coatings In Fried Foodmentioning

confidence: 99%

Reduction of oil uptake of fried food by coatings: A review

Xie

Guo

et al. 2021

Int J of Food Sci Tech

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Fried food is popular because of its attractive aroma, colour and taste. However, its high oil content may cause cardiovascular diseases, such as high cholesterol and high blood pressure. Therefore, it is of great significance to reduce the oil uptake of fried food. It is found that water-oil replacement, surfactant theory and the cooling-phase effect are the main mechanisms of oil uptake in fried food. According to these mechanisms, improving the frying technology, changing the frying medium and coating treatment can reduce the amount of oil in fried foods. Among these methods, coating treatment is the most common method to reduce the oil content. Protein coatings usually have better performance than polysaccharide coatings. The performance of protein coatings depends on the type of food and protein. In addition, oil resistance of protein coatings can be improved by adding the plasticiser, combination with other components and cross-linking treatment.

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“…Gum Arabic is one of the types of hydrocolloids, which is the best type of gum because of its emulsification and encapsulation properties for use in oil-in-water emulsion systems [11]. Other advantages of gum Arabic include its cost-effectiveness, high concentration, and widespread use of various products [12].…”

Section: Introductionmentioning

confidence: 99%

Optimization and Characterization of Bioactive Biocomposite Film Based on Orange Peel Incorporated with Gum Arabic Reinforced by Cr2O3 Nanoparticles

et al. 2022

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In this paper, the effect of adding gum Arabic at levels of 0-5%, and chromium oxide nanoparticles (Cr2O3 NPs) at levels of 0-3%, are investigated on orange peel-based films. The obtained results reveal a significant increase (p<0.05) in water vapor permeability, weight loss, tensile strength, and Young's modulus of film samples by increasing the percentage of both gum and nanoparticles. Moreover, the addition of gum Arabic and Cr2O3 NPs decreases the thickness, water-solubility, L*, a*, b* indexes while increasing the elongation to the breaking point. Furthermore, the moisture content of the film samples was decreased by the addition of nanoparticles, however, the addition of gum Arabic increased this parameter. The obtained results from the morphology of the samples indicated an increase in both roughness and cracks by increasing the percentage of nanoparticles as well as creating a smooth surface with the addition of gum Arabic. Besides, the results of FTIR revealed no new peak in the prepared samples, as compared to the control sample. The results of XRD indicated that the addition of gum Arabic and nanoparticles simultaneously caused the formation of new crystals and increasing the crystallinity of the films. Based on TGA results, the thermal stability of films containing the nanoparticles increased, as compared to the control sample.In the meantime, the addition of gum and nanoparticles increased the antimicrobial properties of the film samples, as compared to the control. Overall, those films created by the orange peel including gum Arabic and Cr2O3 NPs could enhance the mechanical properties and water vapor permeability of the samples.

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Frying of rice flour dough strands containing gum Arabic: texture, sensory attributes and microstructure of products

Cited by 14 publications

References 20 publications

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

Effect of post‐processing treatments on the quality of three‐dimensional printed rice starch constructs

Reduction of oil uptake of fried food by coatings: A review

Optimization and Characterization of Bioactive Biocomposite Film Based on Orange Peel Incorporated with Gum Arabic Reinforced by Cr2O3 Nanoparticles

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