Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets

Cui, Lulu; Chen, Jiwang; Zhai, Jun; Peng, Lijuan; Xiong, Youling L.

doi:10.1016/j.foodhyd.2023.109028

Cited by 11 publications

(3 citation statements)

References 44 publications

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“…Because egusi seeds have 30% w/w dry-weight pure protein and 50% w/w dry-weight edible oil as their nutrients, they are a valuable dietary supplement [11] and a potential hydrocolloid in the food industry. Hydrocolloids are materials that form colloids with water and comprise various proteins and polysaccharides frequently utilised in the food sector [12]. Uruapka [13] found that 6% (w/v) egusi flour was sufficient to produce properly cross-linked networks (G0 8724 Pa), confirming the use of egusi as a hydrocolloid, which is still not widely used.…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Olubi,

Obilana,

Tshilumbu

et al. 2024

Foods

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Hydrocolloids form gel-like structures when dispersed in water and have garnered significant attention for their diverse applications in food, pharmaceuticals, and other industries. The extraction of hydrocolloids from natural sources, such as seeds, presents an intriguing avenue due to the potential diversity in composition and functionality. Utilising seeds from Citrullus lanatus mucosospermus, lanatus citroides, and Moringa aligns with the growing demand for natural and sustainable ingredients in various industries. This research investigated hydrocolloids extracted from Citrullus mucosospermus (CMS), lanatus citroides, and Moringa oleifera seeds, highlighting their versatile physicochemical and functional attributes. Hydrocolloids were extracted from the seeds and subjected to analysis of their proximate composition, particle size distribution, and interfacial tension using the hot water extraction method. Protein content variation was observed among the raw oilseed (CMS, Citroides, and Moringa oleifera) flours. The protein content of the hydrocolloids surpassed that of raw oilseeds, significantly enhancing the amino acid profile. Furthermore, the hydrocolloid ash contents ranged from 4.09% to 6.52% w/w dry weight, coupled with low fat levels. The particle size distribution revealed predominantly fine particles with a narrow size distribution. All three hydrocolloids demonstrated remarkable oil- and water-holding capacities, highlighting their suitability for efficient stabilisation and emulsification in food formulations. These findings suggest the potential utilisation of these hydrocolloids as valuable ingredients across a spectrum of applications, encompassing food, pharmaceuticals, and industry, thus contributing to the development of sustainable and functional products. The unique attributes presented herein mark a noteworthy advancement in the understanding and application of novel hydrocolloids from CMS, Citroides, and Moringa oleifera.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Olubi,

Obilana,

Tshilumbu

et al. 2024

Foods

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“…Fried foods are favored around the world because of their unique color, flavor and texture. However, long‐term consumption of fried foods may adversely affect health, such as potential risks of obesity, high blood pressure and cancer 1 , as a result of their large amounts of oil and the existence of harmful compounds such as acrylamide and polycyclic aromatic hydrocarbons 2,3 . Therefore, the fried food industry has been seeking effective methods to produce fried foods with lower oil contents along with no reduction in the quality of products.…”

Section: Introductionmentioning

confidence: 99%

“…Currently, three main methods have been used: novel frying technology, such as vacuum low‐temperature frying, 4 optimization of formula 5 and coating treatment 2 . In recent years, enzyme treatment as a new approach has also been explored.…”

Section: Introductionmentioning

confidence: 99%

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

Wang,

Sun,

Pei

et al. 2024

J Sci Food Agric

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BACKGROUNDFried foods are favored for their unique crispiness, golden color and flavor, but they also face great challenge due to their high oil content, high calories, and existence of compounds such as acrylamide and polycyclic aromatic hydrocarbons. Long‐term consumption of fried foods may adversely affect health. Therefore, it is necessary to explore fried foods with lower oil contents and high quality to meet the demand.RESULTSA method of enzyme treatment was explored to investigate the effects of maltogenic amylase (MA), transglutaminase (TG) and bromelain (BRO) on the physicochemical properties of the batter and the quality of fried spring roll wrapper (FSRW). The results showed that the MA‐, TG‐, or BRO‐treated batters had a significant shear‐thinning behavior, especially with an increase in viscosity upon increasing TG contents. FSRW enhanced its fracturability from 419.19 g (Control) to 616.50 g (MA‐6 U g‐1), 623.49 g (TG‐0.75 U g‐1) and 644.96 g (BRO‐10 U g‐1). Meanwhile, in comparison to BRO and MA, TG‐0.5 U/g endowed batter with the highest density and thermal stability. MA‐15 U/g and TG‐0.5 U/g displayed FSRW with uniform and dense pores, and significantly reduced its oil content by 18.05% and 25.02%, respectively. Moreover, compared to MA and TG, BRO‐50 U/g improved the flavor of FSRW.CONCLUSIONMA, TG, or BRO played a key role in affecting the physicochemical properties of the batter and the quality of FSRW. TG‐0.5 U/g remarkly reduced the oil content of FSRW with a great potential in practical application.This article is protected by copyright. All rights reserved.

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Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein

Wang,

Guo

et al. 2024

Food Chemistry

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Hydrocolloids-aided control of oil penetration and distribution in deep-fried breaded fish nuggets

Cited by 11 publications

References 44 publications

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Physicochemical and Functional Properties of Citrullus mucosospermus, Citroides, and Moringa oleifera Seeds’ Hydrocolloids

Modulation of fried spring roll wrapper quality upon treatment of batter with maltogenic amylase, transglutaminase and bromelain

Developing animal fat substitute in low-fat meatballs: A strategy to use high internal phase emulsions stabilized by Prinsepia utilis Royle protein

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