Lower Oil Uptake Research Articles

Effect of xanthan gum and carboxymethyl cellulose on structure, functional and sensorial properties of yam balls

Yam and its products can be modified during processing to reduce losses and ensure food security in the developing world. Xanthan gum (XG) and carboxymethyl cellulose (CMC) were added at different concentrations to yam balls and their effect on the structural, functional, and sensory properties of frozen yam balls were investigated in this study. Freeze-thaw stability and oil absorption capacity of yam ball mix were determined. Sensory evaluation and instrumental texture profile analysis (TPA) were done on samples of deep-fried yam balls using TA-XT Texture Analyser. Yam balls mixture containing XG and CMC had significantly (p < 0.05) lower oil uptake and water migration rates of 0.19 g/g and 4.10% as compared to control products 0.25 g/g and 11.05% respectively. Deep-fried yam balls samples containing 1 g of both XG and CMC obtained higher scores for their sensory attributes, while samples containing 2 g of both hydrocolloids were the chewiest. The findings suggest that the addition of hydrocolloids; XG and CMC enhances the freeze-thaw stability and reduces the oil absorption potential of the yam balls mix, and improve the sensory and texture properties of deep-fried yam balls.

Effect of vacuum tumbling assisted marination on textural and sensory properties of deep-fried Indian white shrimp

Effect of vacuum tumbling assisted marination on nutritional composition, texture, colour and sensory acceptability parameters of deep-fried Indian white shrimp (Penaeus indicus) was evaluated in this study. Peeled and deveined shrimp meat was subjected to traditional marination for two hours at room temperature as control (TM) and vacuum tumbling with a revolution of 8 rpm and vacuum pressure of 15 Hg for 5 min (VT 5), 10 min (VT 10) and 15 min (VT 15) were attempted. After the marination procedure, all the portions were deep-fried in sunflower oil at a controlled temperature of 1800 C for 2 min. Vacuum tumbling assisted marination, especially VT 10 exhibited similar textural, colour and sensory characteristics when compared to TM. The proximate composition analysis indicated superior moisture and protein content for VT 10 than TM. In addition, VT 10 recorded approximately 45% lower oil uptake after frying and around 90% reduction in marination time. The study successfully established that vacuum tumbling assisted marination could produce ready to eat (RTE) deep fried product from Indian white shrimp which is superior to traditional marination in terms of processing time and oil uptake while uncompromising sensory acceptability. Keywords: Deep-fried shrimp, Marination, Sensory evaluation, Textural changes, Vacuum tumbling

Inhibition of acrylamide formation in potato strip by ultrasonic‐treated methylcellulose batter

SUMMARYThe ultrasonic (US)‐treated batter mixtures of commercial methylcellulose (MC) as the fried potato strips' coating layer were demonstrated. The layer formed a rapid gel that absorbs the substrate's water content and related functional groups that contribute to acrylamide formation reduction. Different concentrations of MC (0.5‐2.0 w/v %) mixtures were subjected to US at 20 W to evaluate coating layers' effect prior to the deep‐frying process. At 1% w/v concentration batter mixture, the USMC layer reduced the highest acrylamide value. For comparison purposes, the differences in the acrylamide content of the USMC, the non‐USMC and the uncoated samples were 64.7 ± 5.04, 156.4 ± 7.44 and 344.1 ± 5.39 ng g‐1, respectively. The results were supported with lower oil uptake and water retention of the USMC compared with the non‐USMC with the values of 2.2 g/100g and 28.6 g/100g with 5.1 g/100g and 47 g/100g, respectively.

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

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.

Physicochemical and sensory quality attributes of taro (Colocasia esculenta) chip pretreated by microwave, ultrasound and pulsed electric field

Taro (Colocasia esculenta) is an important food crop in Vietnam and other countries. Raw taro tuber could be converted to value-added product via oil frying. Consumers highly preferred the deep-oil fried taro-chip but they did not accept excessive oil uptake in these products because it was related to health concerns. This research was conducted during 2020 at Soc Trang Nanotech laboratory, Vietnam to evaluate the influence of microwave, ultrasound and pulsed electric field pre-treatments on the physicochemical and sensory quality properties of the fried taro chip. Results showed that ultrasonic pre-treatment resulted to a lower oil uptake, texture hardness while a better L* (0 = black; 100 = white), a* (—a = greenness; +a = redness) values as well as overall acceptance. Pre-treatment contributed a significant improvement on the quality of taro chip during oil frying.

Phosphorylation of sago ( Metroxylon sagu ) starch cross‐linked with sodium triphosphate and the physicochemical properties of the potential application in batter

This study evaluated the effect of sago starch cross-linked phosphorylated with sodium tripolyphosphate (STPP) (4%, 8%, and 12%) in fried batter. The 12% STPP produced cross-linked starch with the highest degree of substitution (DS) at 0.017. The swelling power, amylose content, peak viscosity, breakdown viscosity, and setback were reduced as the concentration of STPP increased. The oil uptake of the fried batter added with 20% of cross-linked sago starch with the highest DS (WFCLS12) was significantly reduced from 29.16% to 19.5%. The fracturability of the fried batter added with cross-linked sago starch showed significantly higher crispness (WFCLS4—883.45 g; WFCLS8—666.61 g; WFCLS12—499.89 g) than 100% wheat flour (WF—1094.60 g). It was demonstrated that STPP (especially WFCLS12) is an effective cross-linking agent, and the addition of cross-linked sago starch into wheat flour–based batter significantly (p < .05) improved the quality of the batter. Practical applications Cross-linked phosphorylated sago starch has improved physicochemical properties than the native sago starch in terms of lower swelling characteristic, low amylose content, and acceptable results of the viscosity and pasting properties. To mitigate the issue of high oil uptake and soggy texture of fried wheat batter, the addition of cross-linked phosphorylated sago starch contributes to lower oil uptake and more crispy texture of fried batter. Hence, a healthier food product can be produced with the formulation of this cross-linked phosphorylated sago starch. At the same time, less oily and enhanced texture of fried batter can be achieved.

Effect of hydrocolloid coatings (Basil seed gum, xanthan, and methyl cellulose) on the mass transfer kinetics and quality of fried potato strips.

In this research, the effect of different temperatures (160, 180, and 190°C)and hydrocolloid coatings (Basil seed gum [BSG], xanthan gum [XG], methylcellulose [MC], BSG-XG, and BSG-MC mixtures) were investigated on the physicochemical properties (oil uptake, moisture loss, color, microscopic structure, activation energy, and texture), mass transfer kinetic of fried potato strips in deep-fat frying, and oil partitions using frying and postfrying cooling phase. An increase in frying time reduced the moisture content and hardness of potato strips; however, the oil content and color difference increased. The oil content in the coated samples had lower rates than that in the noncoated ones. The treated samples using BSG-xanthan mixture (50:50) and BSG had the lowest oil uptake at 0.13% and 0.14% Dry basis (d.b.), respectively. The maximum and minimum values of effective moisture diffusivity were measured in control and samples coated with BSG-XG and BSG, respectively. As frying temperature increased, the specific rate of oil uptake increased and the equilibrium oil content decreased. Overall, BSG-XG mixture-coated potato strips can be used as a promising product due to absorbing the lowest oil rate and being similar to the control in terms of organoleptic properties.

Industrial applications of selected JFS articles

Industrial applications of selected <i>JFS</i> articles

Transformations and functional role of starch during potato crisp making: A review.

Potato chips are a major product in the savory snack market and are consumed worldwide because of their enjoyable and distinctive organoleptic properties. They are conventionally produced by deep-frying thin slices of fresh potato. In contrast, potato crisps are manufactured from dried potato derivatives such as potato flakes (PFs). Their production is reviewed in this manuscript and requires the formation of dough based on hydrated PFs. Expansion of the dough during deep-frying provides the crisps with their desired crunchy texture. As part of an overall trend, the consumer search for calorie-reduced food products has also stimulated research to lower oil uptake during crisp production. However, minimizing oil absorption without losing the characteristic palatability of deep-fried products is challenging and requires fundamental knowledge on factors determining product texture and oil absorption. The transformations and functional role of starch, potato's main constituent, during crisp making are key in this respect and are reviewed here.

Gluten-Free Rice Breading Using Composited Rice Flour and Pre-Germinated Brown Rice Flour for Health Benefits.

Gluten-free rice breading (RB) is generally prepared by shredding of gluten-free rice bread. It is an alternative product for Celiac patients, who are gluten allergic. The aim of this research was to formulate gluten-free rice bread formula by using composited rice flour (RF) and pre-germinated brown rice flour (PGBRF) from two Thai rice cultivars, Pathum-Thani1 (15% amylose) and Phitsanulok2 (27% amylose) at the ratio of 1:1, by considering the structural properties of bread, health benefit of breading, and the properties of breading as coating material of fried frozen croquette (C-) and compared to those of samples prepared from wheat flour. Increasing PGBRF from 0% to 50% in gluten-free rice bread formula increased the puffed cell wall of air cell in gluten-free rice bread. Antioxidative activity of RB containing 50% PGBRF (RB-50%) was 4 and 9 times higher than RB without PGBRF (RB-0%) and wheat breading (WB), respectively. WB contained 356,289 mg/kg of gluten, while RB contained less than 2 mg/kg of gluten, which could be labeled "gluten-free". When compared all breading samples as coating material of C-, oil absorption of C-RB-50% (14.32%) was 3 times lower than that of WB (44.36%). Therefore, the RB-50% had health benefits for consumers who are suffered from Celiac disease and also other health-conscious consumers considering the higher antioxidative properties and lower oil uptake than the consumption of WB.

Moisture Content and Oil Uptake Variations and Modeling in Deep-Fried Hamburger Slices

Abstract This study investigates the effect of ultrasound pretreatment on moisture content and oil uptake of hamburger slices during deep-fat frying. Samples received ultrasound pretreatment at two power modes: Normal (at 40 and 60 °C) and Boost (at 40 and 60 °C), both for 15 min. They were then deep fried at 150, 160 and 170 °C. Results showed that samples receiving the ultrasound pretreatment with Normal power had higher moisture contents than those from the Boost pretreatment, with a significant difference. The highest moisture content was obtained with Normal power mode at 40 °C and frying at 150 °C. On the other hand, the effective water diffusivity coefficient increased at higher fryer temperatures and higher power mode (the Boost system). The highest effective water diffusivity coefficient was obtained with Boost power mode at 60 °C and frying at 170 °C where its range was calculated to be 6.93 × 10–8 - 8.77 × 10–8 m2/s. At the same time, the highest activation energy belonged to higher power mode (the Boost system) and frying at 150 °C ranging from 13.20–17.29 kJ/mol. In addition, the lowest oil uptake was obtained with Boost power mode at 60 °C and frying at 170 °C. Multivariate regression analysis showed that the exponential model had the best fitness for predicting variations in moisture content and oil uptake of hamburger slices.

Formulations for preparation of ‘Aloo bhujia’ from medium and high sugar potato varieties

Aloo bhujia was prepared from potato varieties which are otherwise considered unsuitable for processing. Potatoes (boiled and dehydrated) were incorporated at 50% to Bengal gram flour and rice flour which served as base flours using traditional recipe. Results indicated that aloo bhujia prepared from Kufri Chipsona-1 and Kufri Chandramukhi had significantly (p<0.05) lower oil uptake than from Kufri Pukhraj. Bhujia prepared from Kufri Pukhraj, a table variety which is considered unfit for processing, displayed the highest phytochemical content (ascorbic acid 14.12 mg/100g and total phenolics 263.7 mg GAE/100g) and antioxidant activity (90.06%). Between the treatments i.e. boiled mash and dehydrated flour, boiled potato mash incorporated bhujia showed significantly (p<0.05) higher content of phytochemicals and total antioxidant activity compared to potato flour bhujia. However, no significant (p<0.05) difference was observed in sensory quality of the product prepared either with fresh potato mash or dehydrated flour and the product displayed excellent keeping quality during the entire storage period with its nutrients intact.

Effect of Oil Type and Emulsifier on Oil Absorption of Steam-and-fried Instant Noodles.

The effects of four different frying oils and three emulsifiers on oil absorption by steam-and-fried instant noodles were evaluated. The blended oil (high oleic sunflower oil/soybean oil/palm oil = 24:25:1 (v/v/v)) containing approximately 50% oleic acid was chosen as the proper frying oil due to lower oil absorption by instant noodle compared to palm, soybean, and high oleic sunflower oils. Among the four oils, the interfacial tension between high oleic sunflower oil and instant noodle was the lowest (0.073 mN/m), resulting in the highest oil uptake (15.47%), while the lowest interfacial tension (0.30 mN/m) between blended oil and instant noodle resulted in the lowest oil uptake by the fried product (12.63%). Scanning electron microscopy (SEM) and confocal laser scanning microscopy (CLSM) were used to observe surface properties and oil distribution. The instant noodle fried in blended oil was found to have uniform oil distribution and smooth surface. After selecting the proper frying oil, three emulsifiers (soybean lecithin, Tween-80, Span-80, at 0.2% (v/v)) were added to the blended frying oil. Adding emulsifier into frying oil significantly decreased the interfacial tension between frying oil and instant noodle. Among the three emulsifiers, addition of soybean lecithin resulted in the lowest interfacial tension (0.010 mN/m) and the highest oil uptake (18.36%). Therefore, from this study, we do not recommend adding emulsifier into frying oil.

Improving the energy efficiency and the quality of fried products using a novel vacuum frying assisted by combined ultrasound and microwave technology

Abstract The effectiveness of hybrid frying based on vacuum frying with application of ultrasound (USVF) and combined ultrasound and microwave (USMVF) enhancement was presented in this study. The ultrasound revealed significantly the “vibration effect”, and the combination of ultrasound and microwave had a synergistic effect on the energy efficiency and quality attributes of vacuum fried potato chips, shortening the frying time by 36.4%–54.5% and improving the effective moisture diffusivity by 60.5%–144.5% with the ultrasound power levels ranged 300 W–600 W. The USMVF process was found to consume about 34.9%–48.3% less energy compared to that in VF. The oil uptake of vacuum fried potato chips was reduced by 27.4%–32.3%, the texture (crispness) and the color was greatly improved, and the volume shrinkage and water activity were diminished by the combination of ultrasound and microwave. The moisture loss kinetics and quality parameters were also improved markedly when higher ultrasound power was used. The SEM revealed a more porous microstructure in USMVF samples. The vacuum frying technology that combines both ultrasound and microwave found to be much more effective technology in terms of energy efficiency and product quality. Industrial relevance In recent years, the fruit-vegetable crisp produced by vacuum frying (VF) has been widely concerned due to natural color, superior sensory and nutritional quality. However, there are certain defects in the application of VF technology, such as backward heating method, low efficiency especially with low-temperature frying, relatively high oil uptake in products and the quality attributes of fried products need to be improved. One of the recommended methods to overcome the limitation of low-temperature dehydration is to utilize the synergistic effect of different energy, which providing the energy by a combination of several mechanisms, such as vacuum frying with microwave radiation, or with ultrasounds, which leads to a significant improvement in energy efficiency and quality attributes of fried fruits and vegetables. Focused on these problems, this research investigated the effects of low-frequency ultrasound and the synergistic effect of ultrasound and microwave on the efficiency and quality of vacuum frying with potato chips as experimental material. The effect of variable hybrid drying conditions was analyzed with different power levels of ultrasound. The application of ultrasound showed improve the moisture loss rate and quality attributes of vacuum fried products as a non-thermal technology. The combination of ultrasound and microwave in vacuum frying system achieved better energy efficiency, lower oil uptake, crispier, better shaped and colored products compared to the VF produced samples. The storage stability and safety of vacuum fried products also improved by the combined ultrasound and microwave. Thereby, the experimental results will contribute to the development of modern vacuum frying technologies of fruits and vegetables, which reduced the oil uptake and retained their high quality, with reduced process time and lower power consumption at much lower frying temperature.

Effect of ultrasound and microwave assisted vacuum frying on mushroom (Agaricus bisporus) chips quality

The effect of ultrasound on frying rate and product quality of fried mushroom chips (FMC) was investigated using microwave assisted vacuum frying (MVF). To determine the effectiveness of ultrasound during frying at different microwave power levels (800, 900 and 1000 W) and different frying temperature (80, 85 and 90 ℃), quality parameters (moisture loss rate, oil uptake rate, texture, color and microstructure) of the FMC obtained from vacuum frying (VF), MVF and ultrasound assisted microwave vacuum frying (UMVF) were analyzed and compared. It was found that UMVF accounts for the highest moisture loss rate with the increase of microwave power and frying temperature. Considering the oil uptake rate, UMVF could reduce oil content by 16–20% compared to VF and MVF. UMVF chips also had better texture and the most acceptable color characteristics among the frying techniques studied. The optimum condition of 1000 W and 90 ℃ achieved a higher moisture evaporation rate and lower oil content. Microstructure observations showed that the surface structures of UMVF fried samples were the smoothest and also showed less distorted cells. Based on the parameters evaluated, UMVF mushroom chips had the best-fried matrices as well as accelerated frying rate, lower oil uptake, improved texture and color.

Moisture Content and Oil Uptake in Potatoes (Cultivar Satina) During Deep-Fat Frying

In this study, the effect of ultrasonic sound (at 20- and 40-kHz frequency for 15 min) and drying (at 60 °C for 15 min) pretreatments on the moisture content and oil uptake of potato slices (cultivar Satina) during deep frying were studied. The potato slices were fried at temperatures of 170 and 190 °C for 5, 7 and 10 min. Samples pretreated with ultrasound at 20 kHz had higher moisture contents than those receiving the 40-kHz pretreatment. The highest moisture content was obtained at 20 kHz and frying at 170 °C for 5 min. On the other hand, samples pretreated with ultrasound at 40 kHz had higher effective water diffusivity coefficient and activation energy than those pretreated at 20 kHz. The highest effective water diffusivity coefficient was obtained at 40 kHz and frying at 190 °C for 5 min, whereas the highest activation energy belonged to pretreatment with 40 kHz and frying at 170 °C for 10 min. The range for effective water diffusivity coefficient was 6.95 × 10−8 to 8.80 × 10−8 m2 s−1 and that for activation energy was 13.161 to 16.307 kJ mol−1. In addition, samples pretreated at 40 kHz had a lower oil uptake than those pretreated at 20 kHz. The highest oil uptake took place at 20 kHz, with frying at 170 °C for 10 min. Regression analysis revealed that an exponential model was best for predicting variations in moisture content and oil uptake of potato slices.

Effects of ultrasound pretreatments on the kinetics of moisture loss and oil uptake during deep fat frying of sweet potato ( Ipomea batatas )

Abstract The possibility of ultrasound assisted pretreatments of sweet potato to lower the moisture content and oil uptake during deep fat frying and its effects on the mass transfer rate was investigated. Sweet potato samples prior to frying were immersed in distilled water with ultrasound (UD), osmotic dehydration without ultrasound (OD) and ultrasound assisted osmotic dehydration (UOD). Ultrasound probe having frequency of 28 kHz at 300 W maximum power and time of 30 min was used for the pretreatment. The control (without pretreatment) and the pretreated samples were fried using sunflower oil at temperature of 130, 150 and 170 °C for 2, 4, 6, 8 and 10 min. The first order kinetic model was used for the mass transfer rate for moisture loss and oil uptake. The lowest moisture content was found in fried samples pretreated in UOD and OD while the lowest oil uptake was obtained in fried samples pretreated in UD having 65.11 and 71.47% oil reduction at temperature of 150 and 170 °C, respectively, compared to the untreated sample. The k values of all pretreated samples were higher than that of the untreated at 150 and 170 °C. The highest activation energy for moisture loss was found in untreated samples while the lowest activation energy for oil uptake was found in samples pretreated in UOD. The results from this work proved that ultrasound is a good pretreatment that can be used to obtain a low moisture content and oil uptake during deep fat frying of sweet potato. Industrial relevance Ultrasound is a novel technology that is widely used in the food industries because of its numerous advantages over conventional methods. Its application in the frying of foods could also help in the reduction of oil uptake, thus making safe the consumption of fried foods. The information about frying kinetics could also help in the design and optimization of the process in the food industry.

Acrylamide formation and quality properties of chitosan based batter formulations

The potential of chitosan to mitigate acrylamide formation has been already demonstrated. The two main objectives of this study were: 1) to select the most adequate degree of deacetylation (DD) and molecular weight (Mw) of chitosan based on acrylamide mitigation criteria and 2) to evaluate the influence of including chitosan in batter formulations on some important technological parameters of raw batters (flow behavior and water retention capacity) and on some quality properties of fried batters (oil uptake, color and texture). Results in model systems showed that chitosans with higher deacetylation degree (86.5 and 92.8%) achieved a decrease of acrylamide between 44 and 81%, depending on reaction time, compared to the control (without chitosan). Furthermore, acid hydrolysis process of chitosan was found to negatively affect its inhibitory effect on acrylamide formation independently of the molecular weight. Raw chitosan based batter formulations presented higher consistency and water retention capacity than the control; chitosan addition to batters reduced the hardening of the fried samples during the post-frying cooling period. No significant differences in water loss were observed between batters with or without added chitosan; however, chitosan-batter formulations showed lower oil uptake during frying as compared to control samples.

Waste HDPE bottles for selective oil sorption

AbstractSelective sorption of oil using plastic waste is presented. Plastic solid waste constitutes 15% of total municipal solid waste produced across the world and is mostly either discarded in landfills or incinerated. On the other hand, pollution caused by oil spill in aquatic locations is a serious environmental concern, and several sorbents have so far been proposed to address oil spill and plastic waste problems simultaneously by converting waste into oil sorbent. However, most of the sorbents have drawbacks of either high water uptake or low oil uptake capacity. In this study, we have synthesized oil sorbent using waste plastic bottles made up of high‐density polyethylene with high selectivity and high oil uptake capacity. Mechanical properties and %crystallinity using differential scanning calorimetry were also determined to provide useful insight about the as prepared sorbent. © 2016 Curtin University of Technology and John Wiley &amp; Sons, Ltd.

The optimization of the deep-fat frying process of coated zucchini pieces by response surface methodology

ABSTRACTThe effect of Carboxymethyl cellulose (CMC) gum in three concentrations of 0.5, 1, and 1.5% (w/v) was investigated on the oil uptake and qualitative properties (moisture content, color, and overall acceptance) of zucchini during frying at 150, 165, and 180°C for 1, 3.5, and 6 min. To determine optimum conditions of frying operation, the response surface methodology (RSM) was used. Based on the modeling performed, the lowest oil uptake (1.93%) was determined for the coated samples with concentrations of higher than 0.75% of CMC gum and fried at temperatures less than 157.5°C for 2.25 min. The optimization results of RSM showed that oil uptake of zucchini coated with CMC gum during frying is decreased significantly (p < 0.05) with the reduction of operation time and temperature, and concentration of CMC gum. Optimum conditions for decreasing oil uptake of coated zucchini pieces were 153.46°C, 0.5%, 1.03 min for temperature, concentration and time, respectively.