Screening of different hydrocolloids for improving the quality of fried papad

Patil, Sunita; Kulkarni, P. R.

doi:10.1002/1438-9312(200111)103:11<722::aid-ejlt722>3.3.co;2-3

Cited by 3 publications

(2 citation statements)

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“…In case of guar gum, it was incorporated into batter formulations which reduced the oil content of carrot slices by 53% (Akdeniz et al, 2006) and deep-fat fried chicken nuggets by around 30% (Sahin et al, 2005). Furthermore, the use of guar gum is reported to decrease the oil content of fried sev by 9% (Annapure et al, 1999) and fried papad by 16% (Patil et al, 2001). Thus, the degree of reduced oil uptake by the hydrocolloid coatings seemed to depend on several factors including the type of food matrix.…”

Section: Resultsmentioning

confidence: 99%

Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips

Kim

Lim

Bae

et al. 2011

Journal of Food Engineering

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Section: Resultsmentioning

confidence: 99%

Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips

Kim

Lim

Bae

et al. 2011

Journal of Food Engineering

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“…Hydrocolloids ability to lower the surface tension of water in the food affects the oil uptake with the addition of hydrocolloid coating as demonstrated in Fig. 4 (Patil et al, 2001;Primo-Mart ına et al, 2010;Kurek et al, 2017). When heated at above 60°C, the protective layer prevents the transfer of moisture and oil (Mallikarjunana et al, 1997).…”

Section: Effects Of Hydrocolloidsmentioning

confidence: 99%

Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips

Lumanlan

Fernando

Jayasena

2019

Int J of Food Sci Tech

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Summary Deep frying resulting in high‐fat content is extensively used in the food industries and domestic households, and becoming an integral diet globally. The physical and chemical changes and oil uptake contributes to the unique taste and texture of fried food. Consumption of food high in fat is a health concern due to the increasing rate of obesity and cardiovascular diseases. Consumer awareness has led food industries to aim at fat reduction while maintaining the organoleptic properties of fried foods. This article reviews recent findings in reducing fat content emphasising on pretreatments. Modification of product surface was proven to lower fat content, reducing moisture content by 10% after predrying results in 54% fat reduction, while hydrocolloids coating in potato chips reduces fat content by 57% after deep frying. Although current technology, vacuum frying and air frying have a promising result in using less oil, but the initial cost is high.

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