Abstract
This study investigated oil distribution in two types of deep-fried dough products with two moisture levels (65 and 100 wt. %), two bran types (oat and wheat bran), and five bran concentrations (5–20%). The total oil content of fried products was categorised as surface oil (SO), penetrated surface oil (PSO), and structural oil (STO) using a spectrophotometric method. Moisture loss reduced ( p < 0.05 ) from 23.35% in the control to 15.19% fried batter (FB) and to 20% oat bran (OB), while a reverse trend was observed in the fried dough. Reduction of total oil from 0.43 g/g in the control to 0.38 g/g at 20% OB and 8% wheat bran (WB) was observed. At 15% OB and 20% WB, total fat reduced from 0.41 g/g in the control to 0.26 g/g of fried dough (FD). The trend STO < SO < PSO was observed in FD, while FB followed a SO < STO < PSO trend. This investigation indicated that oil uptake reduction in fried dough products is achievable through ingredient modifications. The method of oil distribution measurement used herein can be applied to other thick deep-fried food systems in the assessment of product quality.
Highlights
Fried foods are popular worldwide because of their palatability owing to the flavour imparted by fats and oils in foods
Mass transfer is explained as the evaporation of moisture from food during frying, which creates crevices or pathways in food for oil uptake first in the crust and gradually to the crumb [2]. is makes oil uptake reduction, modelling, and distribution important quality parameters in fried foods. e reduction of the lipid content in fried foods is required mainly because it positively correlates with diabesity and coronary diseases [3]
Penetrated surface oil (PSO), located in the crust of food, is oil suctioned into food at the cooling stage through a vacuum effect caused by the condensation of steam [7, 8]
Summary
Fried foods are popular worldwide because of their palatability owing to the flavour imparted by fats and oils in foods. Based on different oil absorption mechanisms, oil fractions in fried foods can be categorised based on their location: surface, penetrated surface, and structural oil. Structural oil is absorbed into the core of food through crevices caused by a continuous replacement of moisture by fat during frying [6]. PSO is regarded as the most important of the three fractions because it contributes the most to the total oil uptake and is greatly influenced by the structural integrity, surface roughness, and permeability of Journal of Food Quality the food crust [2]. One of the known mechanisms is a water-oil replacement, which states that the amount of oil lost is directly proportional to the initial water content of the fried product [10]. The process of moisture loss and oil uptake is asynchronous given that moisture loss occurs during the frying process and oil uptake during the cooling period [1]
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