Effects of Microbial Polysaccharides on the Oil Absorption and Quality Characteristics of a Deep‐Fried Snack Namkeen

Abstract

AbstractThis study investigates the potential of microbial polysaccharides (MP) gellan gum and pullulan to reduce oil uptake in a deep‐fried snack (Namkeen). The concentration of MP in refined wheat flour varied between 1–10% (w/w) and the frying time and temperature are optimized. The results reveal that MP added namkeens showed a maximum relative oil reduction of 33.87% with gellan gum and 26.93% with pullulan at 10% (w/w). Gellan gum and pullulan result in oil reduction of 23.19% and 15.97% with 5% (w/w). The results reveal that gellan gum added namkeens exhibited 1.45 times lower oil uptake than pullulan added namkeen indicating potential oil reduction capabilities. The hardness of namkeen is observed to increase with an increase in MP concentration. Sensorial and textural characteristics of control and MP incorporated fried samples are comparable up to 5% (w/w) with MP concentration. The results for the control samples and MP incorporated samples are statistically significant. Furthermore, overall sensorial acceptability of pullulan added namkeens (7.74 ± 0.53) is slightly higher than that of gellan gum added namkeens (7.64 ± 0.36).Practical Application: Low‐fat diet and functional foods are expected to help in managing the conditions of hyperlipidaemia. This study focuses on the potential of MP in reducing the oil content of deep‐fried snacks. The efficacy of MP gellan gum and pullulan as functional ingredients for oil reduction in fried snacks demonstrates its aid in formulating low‐fat foods thereby retaining sensorial characteristics.