Reduce Oil Uptake Research Articles

Effect of chitosan nanoparticle filled methylcellulose coatings on the polycyclic aromatic hydrocarbon levels of deep-fried meatballs

Polycyclic aromatic hydrocarbons (PAHs) are a group of carcinogens commonly found in deep-fried food products. The potential health risks of dietary exposure to PAHs are well recognized. Recent studies have shown that PAHs can penetrate into food through oil uptake, implying potential of edible coatings to reduce oil uptake and then PAHs level. This study investigated the effect of incorporation of 0.2/0.5% chitosan nanoparticles (CSNPs, w: v) into 0.8/0.5% methylcellulose (MC, w: v) for edible coating of meatballs to reduce the PAH levels under deep-frying condition at 190 °C for 5min. The results showed that the deep-fried meatballs coated with 0.5 % MC and CSNPs had the lowest moisture loss (25.87 %), oil uptake (1.29 %), lipid oxidation (0.54 mg MDA/kg) and PAH4 levels (0.73 ng/g). The results suggested that the incorporation of CSNPs into MC edible coating could be an effective method in reducing the PAHs levels and enhancing the quality and safety of deep-fried foods. Future study would incorporate CSNP-MC coatings with antioxidants to further enhance the quality and safety of deep-fried foods and their impacts on sensory properties.

Effect of assisted drying methods on the microstructure and related quality attributes of fried chicken nuggets

The potential for reducing oil uptake by applying aided pre-drying techniques (microwave, infrared, and convective hot air) was studied on chicken nuggets. Convective hot air (60, 80, and 100 °C); microwave (20, 40, and 60 W); and infrared (150, 250, and 400 W) drying techniques were used to pre-treat chicken nuggets between 1 and 11 min based on preliminary study before frying at 170 °C for 3 min. Standard laboratory methods were employed to assess the quality attributes of fried chicken nuggets, including oil and moisture content, colour, and texture. By comparing the micrographs obtained from chicken nuggets pre-dried using the three pre-dried methods (Microwave, conventional hot air and infra-red), chicken nugget pre-dried using microwave at 60 W have lesser oil cracks (18.05 %) when compared to the rest pre-dried method.Pre-drying substantially lowers moisture content, with microwave pre-drying being most effective, particularly at higher power levels (19.38 ± 1.36–43.11 ± 0.10). Microwave pre-drying densifies the nugget structure, reducing oil absorption during frying (13.15 ± 0.13–28.38 ± 0.12). Microscopic examination of chicken nuggets pre-dried using three methods (microwave, conventional hot air, and infra-red) reveals that those pre-dried with a microwave at 60 W exhibit fewer oil cracks (18.05 %) compared to the other pre-drying methods. It also affects (p < 0.05) the nugget colour, with higher power levels and longer drying times resulting in a darker (10.12 ± 0.01–25.29 ± 0.15) and less yellow nuggets. Texture is also significantly (p < 0.05) affected, with higher power levels and longer drying times leading to increased hardness and chewiness (158.20 ± 1.49–438.14 ± 1.89; 88.00 ± 0.93–165.79 ± 0.86; 96.20 ± 1.44–210.60 ± 0.45). Based on the findings, microwave pre-drying at 60 W for 11 min is recommended for achieving low oil content while maintaining good internal structure in fried chicken nuggets.

Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets

Persistent consumption of heavily fried and breaded foods over an extended period may have the potential to contribute to the development of cardiovascular, cerebrovascular diseases, and elevated blood pressure. The potential of coating using native starches (cassava, sweet potato, and corn) in batter formulation to reduce oil uptake as well as their effects on other quality attributes (moisture, colour and textural properties) were investigated. The chicken nuggets coated with batter from different starches were fried at 170 °C for 5 to 25 min. Scanning electron microscopy (SEM) was used to study changes in microstructural properties of fried chicken nuggets samples at different time intervals. The chicken nuggets coated with batter from sweet potato starch had lower oil (13.09%) and moisture (30.49%) contents compared with those coated with other starches. The SEM revealed that longer frying duration produced chicken nuggets with fewer gas cells and pores and subsequently lower oil content. There are changes in the colour and textural properties of the fried chicken nuggets irrespective of the starches used in batter formulation. Application of starches in batter formulation at different frying time affected some quality attributes of fried chicken nuggets with sweet potato starch having better attributes when compared with others.Graphical

Comparative analysis of oil absorption and microstructure of fried potato chips treated with different pretreatment via X-ray micro-computed tomography and mercury intrusion method

The porous structure of potato slices has a significant effect on the oil absorption of fried potato chips. In this article X-ray micro-computed tomography and mercury intrusion method have been employed to analyze the potential applications of various pretreatments to modify the microstructure and reduce oil uptake of potato chips. The results showed that hot-air drying (HAP), ultrasound (UP), and ultrasound combined with hot-air drying (UHAP) pretreatments could decrease the oil uptake by 39.17%, 26.78%, and 50.62%, respectively. The pretreatment had an impact on the oil uptake behavior, as the porous structure characteristics were modified during both the pretreatment and frying processes. The pretreated slices had a decreased proportion of large and medium pores, leading to a decrease in structure oil content for the fried HAP and UHAP samples. The fried UHAP samples exhibited the lowest penetrated surface oil of all samples, which was attributed to its lowest percentage of large pores (37.26%). These results demonstrate that micro-CT techniques can be used to effectively characterize the microstructure of potato tissue, thus allowing for a quantitative assessment of how the tissue microstructure influences the oil absorption of potato chips.

Active coating based on carboxymethyl cellulose and flaxseed mucilage, containing burdock extract, for fresh-cut and fried potatoes

An active coating made of carboxymethyl cellulose (CMC) and flaxseed mucilage (FM) in equal amounts (1:1), along with various levels of nanoencapsulated burdock extract (NBE) ranging from 0 to 0.75 (g/g dry matter), was found to enhance the quality of fresh-cut potatoes (FCP) and fried potatoes (FP). Two groups of samples were treated: one was stored in a refrigerator (5 °C and 65% humidity) for 9 days, while the other was fried for 5 min at 170 °C. The FTIR analysis revealed physical contact between the nanocapsules and biopolymers without any new chemical bonding. During cold storage, the weight loss (from 1.23 to 3.56 to 2.84–10.54 g water/g product) and softening of FCP tissue were reduced. The antioxidant activity (AA) of FCP is maintained by preserving phenolic compounds and vitamin C. As the NBE level increased, the AA and the browning index in the samples increased (about 0.1 and 0.5 folds, respectively). For coated FP, the active coating helped to maintain moisture, reduced oil uptake and prevented the formation of acrylamide by about 0.63 folds. The overall findings demonstrated that the active coating made with FM and CMC, including 2 or 3 g NBE/g dry matter, can be utilized to improve fresh-cut potato quality and shelf life as well as assure the quality and safety of fried potatoes.

Hydrophilic or hydrophobic coating of whey protein aerogels obtained by supercritical-CO2-drying: Effect on physical properties, moisture adsorption and interaction with water and oil in food systems

Aerogel monoliths, prepared by water-to-ethanol substitution and supercritical-CO2-drying of whey protein hydrogels, were dip-coated with hydrophilic (alginate, AL; agar, AG) or hydrophobic (ethylcellulose, EC) polymers. AL coating induced aerogel collapse, due to solvent absorption. AG and EC rapidly set onto aerogel surface, forming layers of 65 and 100 μm thickness, respectively. While AG-coating induced 20% volume shrinkage, 25% apparent density increase and 75% firmness increase, EC-coating maintained the original aerogel structure. Upon exposure to 100% equilibrium relative humidity, aerogels showed moisture uptake in the order AG-coated>uncoated>EC-coated. When immersed in water or oil, the AG-coated aerogel showed an uptake respectively 40 and 60% lower than the uncoated control. The oil barrier capacity of AG-coated aerogel was also demonstrated in a lipid food system (stearin-oil mixture). Although not reducing oil uptake, EC-coating reduced water uptake by 30% and its water barrier properties were demonstrated upon immersion in an aqueous food system (water-flour batter). Industrial relevanceThe obtained results indicate tailored coating as a feasible strategy to enhance aerogel functionality in food. This would open further possibilities, including the use of aerogels as smart food ingredients able to modulate aroma and bioactive delivery both in the food product and during digestion. These findings are thus important in supporting the industrial development of aerogel-based ingredients with customized functionalities.

Reducing oil absorption of falafel balls by using edible coating films containing dried orange-albedo powder or dried apple peel during deep frying

IntroductionThe purpose of this study is to examine the effects of varying proportions of dried-orange-albedo and dried-apple-peel powders in edible coating films for falafel balls on their subsequent oil uptake and sensory properties when used during deep frying in oil.MethodsCoating solutions of 3%, 5%, and 7% w/v of either orange albedo or apple-peel powder were prepared and heated to 90°C for 5 min, after which they were cooled. In the next step, the falafel-ball samples were air-dried after dipping them in the coating solutions. The falafel balls coated with different solutions were then deep-fried and their oil and moisture content with the calculation of oil uptake and moisture retention was analyzed, along with the evaluation of sensory attributes.ResultsAccording to the results, oil uptake during deep oil frying was reduced to varying extents in all coating treatments. For both orange albedo and apple-peel powder, the coating films containing 5% of either were found to be the most effective level in reducing the oil uptakes.DiscussionsThe coating films prepared from orange albedo reduced oil uptake more than those containing the same amount of apple peel for all levels. All falafel ball samples prepared with the different coatings were found to have improved sensory features compared with the uncoated control.

Modeling of oil dripping during deep-frying: New highlights to reduce oil uptake in fried products drastically

Deep-frying is usually considered a single-step process involving immersion in a high boiling point liquid, commonly vegetable oil. This study addresses the second step when French fries are removed from the oil bath. When the potato strip crosses the oil-air interface, it lifts oil up with two possible fates, penetrating the crust or flowing along the surface or dripping at the bottom ends. The entire process was imaged at high acquisition rates (>100 Hz) and quantified by capturing each oil droplet. Oil imbibition and drainage were decoupled by comparing the results for real French fries and impervious metallic geometries. The effects of geometries and shapes were studied and used to validate a generic oil coating-dripping model coupled with our multiscale model of oil imbibition at the tissue scale (AIChE J., 61: 2329–2353, 2015). Oil uptake appears as a non-monotonic function of time. Oil is lost from the surface as 3 and 5 drops within the first seconds. Residual heat transfer and vaporization in regions fully covered by oil generate a steam film capable of destabilizing droplets. Oil thermal contraction during cooling creates an additional suction force. Numerical simulations and comparing the behaviors between pervious and impervious French fries show that oil uptake could be cut by half by improving dripping and preventing cooling and steam condensation for a short period. The main factors affecting the dripping kinetics and the possibility to deoil already impregnated products are discussed.

Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel-coated eggplant rings during deep-fat frying process.

There is a widespread use of deep-fat frying in both domestic and industrial sections, and deep-fat fried foods are extremely popular due to their taste, color, and crispy texture. Human health can be, however, seriously compromised by the excessive consumption of oil, especially saturated fats and trans fatty acids. The use of hydrocolloids in inhibiting oil absorption has garnered considerable attention. This study was therefore aimed to lower the oil absorption in eggplant rings during the deep-fat frying process with the aid of Aloe vera gel coating. The effects of gel concentration (0%, 50%, and 100%), frying time (2, 5, and 8min), and frying temperature (160°C and 180°C) on the oil uptake, moisture content, texture, color, and sensory properties of the eggplant rings were evaluated. The gel coating led to a decrease in oil uptake (up to 50%), hardness (up to 0.98-fold), ΔE (up to 0.89-fold), and overall acceptance (up to 0.85-fold), and an increase in moisture content (up to 1.47-fold) and lightness (up to 1.14-fold) of the samples. The frying time and temperature also influenced the physiochemical and sensory properties of the eggplant rings. The sample coated with 50% gel and fried at 180°C for 8min had lower oil content and water loss with the highest acceptance rate in terms of taste, color, odor, texture, and appearance. The Aloe vera gel could be, therefore, a good candidate with high nutritional and economic value to reduce oil uptake in fried food products.

Advances in vacuum frying: Recent developments and potential applications

AbstractVacuum frying has proven to be the most feasible technique to obtain safe and nutritious deep‐fried food without compromising its organoleptic and textural properties. This frying system has a lot of benefits over conventional frying such as reduced acrylamide content, lower oil content and better preservation of nutritious compounds. The most promising advantage of vacuum frying is its ability to produce foods with a low glycemic response. Optimization of vacuum frying technology is, however, a prerequisite to attain a fried product with desirable quality. Microwave‐assisted vacuum frying, ultrasound‐assisted microwave vacuum frying, and pulse‐spouted microwave vacuum frying are some of the novel frying techniques which improve the quality of fried products with enhanced nutrient retention, reduced oil uptake, and reduced starch digestibility. In addition, various pretreatments, posttreatments, packaging, and storage conditions have a profound effect on the quality of vacuum‐fried foods. This review aims to address the advantages vacuum frying offers over conventional frying, providing an overview of recent developments in this technology, and the effects of vacuum frying on the nutritional qualities of food.Practical ApplicationsFrying industry all over the world is in boom as frying provides unique flavor and texture to the food products. However, the consumption of fried foods has been related to the development of various diseases due to the generation of harmful compounds at higher temperatures employed during deep‐frying. Vacuum frying has been suggested to overcome this limitation of atmospheric frying by maintaining low‐temperature conditions, thus producing safe foods. This review will focus on the developments done in vacuum fryer over the past few years and evaluate what enhancements in final fried products can be observed upon modifying the vacuum frying unit. Replacement of atmospheric fried products with vacuum‐fried products could further boost the frying sector by producing toxin‐free products without sacrificing sensorial or organoleptic properties.

Effects of wheat gliadin and glutenin fractions on dough properties, oil uptake, and microstructure of instant noodles

In lieu to understand the functionality of individual gluten fractions along with varietal variation in dough and instant noodles quality characteristics, this project was designed. Glutenins addition enhanced rheological properties such as dough development time (DDT), dough stability (DS), and energy at peak (EP) more significantly in DBW88 as compared to HI1500. Gliadins addition amplified dough softening (DSO) more prominently in HI1500 than DBW88. Instant noodles cooking and textural quality improved with glutenins addition and deteriorated with gliadins incorporation. Dough microstructure revealed denser and compact network with extended strands on glutenins addition, whereas gliadins supplementation produced shorter sheeted network. Surface microstructure of developed instant noodles displayed smooth continuous sheet on glutenins incorporation which served as barrier for oil absorption; on the contrary, gliadins addition created porous and rough surface that ensued higher oil intake. Thus, strengthening and weakening effect of gluten fractions was elucidated in generating better quality instant noodles. Practical applications Selection of wheat variety with appropriate protein content or incorporation of strength providing gluten fraction in weak variety for improving instant noodles cooking and textural quality with reduced oil uptake.

Assessment of microwave pretreatment on kinetic modeling of moisture loss and oil uptake and acrylamide constitution during deep frying of carrot slices

The effect of microwave power levels, frying time, and temperature on mass transfer and acrylamide formation during deep-fat frying of carrot slices was determined. Maximum and minimum moisture loss were measured, respectively, in control samples fried at 170°C for 4 min and samples pretreated with microwave at 7 W/g power and fried at 150°C for 2 min. The highest (0.69 g/g) and lowest (0.42 g/g) oil uptake were observed in control samples fried at 150°C for 4 min and samples pretreated with microwave at 7 W/g power and fried at 150°C for 2 min, respectively. The effective moisture diffusion and activation energy ranged from 4.84 × 10−10 to 15.41 × 10−10 m2/s and from 6.47 to 11.75 kJ/mol, respectively. The highest (19.83 µg/kg) and the lowest (<4.67 µg/kg) amount of acrylamide formation were, respectively, measured in control and in microwave pretreated samples (with 7 W/g power for 3 min and fried at 150°C for 2 min). Novelty impact statement Using microwaves as a pretreatment could significantly reduce oil uptake and acrylamide formation in carrot samples. A reduction in acrylamide was observed in this study after increasing the microwave thermal power from 3 to 7 W/g. Some studies have shown that the acrylamide content increases by increasing the thermal power of the microwave. This study reports that the acrylamide content is a function of the processing time, and the increasing thermal power of the microwave reduces the acrylamide content in short processes.

Utilising oleogel as a frying medium for deep fried Indian traditional product (Mathri) to reduce oil uptake

The purpose of this research was to use and analyze the influence of oleogel as a frying medium for developing low fat fried Indian traditional snack (Mathri). As consumer demand for fried foods grows, so does consumer concern about their health, as they are responsible for a variety of health disorders. Carnauba wax and soybean oil were used to produce oleogel in three different concentrations (5, 10 and 15%) which were further examined and used as frying medium. The oleogel effect on the quality attributes of snack were also investigated and compared with the soybean refined oil in this study. It was observed that Mathri fried in oleogel had better moisture retention, color, texture and a lower oil uptake than the Mathri fried in soybean oil. Moisture content in CRW samples ranged from 4 to 5%, but rose to 8.98% in the case of oil samples. Breaking strength of mathri fried in oil was 3382.1 ​g, which was more than the breaking strength of mathri fried in oleogel, which were 1974.8 ​g (5% CRW) and 1092.7 ​g (10% CRW) and 3168.1 ​g (15% CRW). Oleogel fried mathri absorbed 27.7%, 22% and 19.3% less oil than conventionally fried ones. The study shows that mathri with reduced fat and calorie content can be developed to suit the demand among health-conscious consumers for low fatty foods.

Effect of Hydroxypropyl methylcellulose from oil palm empty fruit bunch on oil uptake and physical properties of French fries

Oil palm empty fruit bunches (OPEFB) can be used as raw material for Hydroxypropyl Methylcellulose (HPMC). HPMC can be used as a French fries coating to reduce oil uptake. This research aims to study the utilization of HPMC OPEFB as a French fries coating. This research consists of two stages. The first stage is cellulose extraction and HPMC synthesis. HPMC synthesis through alkalization, methylation, propylation, and neutralization. The second stage is the use of HPMC as a French fries coating with different concentrations (0, 1, 2, and 3%). Potatoes that have been peeled and washed, cut lengthwise with a thickness of about 0.5 cm. Further dipped in HPMC solution with different concentrations for 10 seconds, then carried out a frying pan. The HPMC from OPEFB is characterized by methyl and hydroxypropyl groups found at a wavenumber of 2891.30 cm-1, a ring of pyranose at 995.79 cm-1 and hydroxyls (OH) groups at 3371.10 cm-1. The coating of French fries with 3% HPMC OPEFB can reduce oil absorption by 16.09%. The higher the concentration of HPMC, will reduce the fat content but increase the moisture and the texture of French fries become softer. The preferred type of coating was HPMC 1%.

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.

Application of Milk Proteins Co-Precipitates Prepared Using Different Types of Minerals as Coating Materials to Reduce Oil Uptake of Fried Potato Strips

The edible coatings are a suitable method to decrease oil uptake in fried foods. In this study, the effects of milk protein co-precipitates aggregated using different types of minerals (CaCl2: 17 mM, FeCl3: 18 mM, ZnCl2: 18 mM, and MgCl2: 20 mM) and affected on the properties of fried potato strips were evaluated. Edible coating solutions were performed at two concentrations (%2.5 w/v) and (%5 w/v. According to the results, coated potato slices with edible coating solutions based on milk proteins co-precipitated by MgCl2 (%5) recorded higher hardness value among all the salts before frying process. Generally after frying process, coated French fries with edible coating solutions were the hardest comparable with uncoated (control) French fries, at the %2.5 w/v concentration the higher hardness value was recorded by coated French fries with CaCl2 milk protein co-precipitates and at the %5 w/v concentration the higher hardness value was recorded by coated French fries with milk protein co-precipitates ZnCl2. The experimental results showed that the coating solutions based on milk proteins co-precipitated had a positive and great effect on reducing oil uptake. In conclusion, The edible coating solutions based on milk proteins co-precipitated prepared by ZnCl2, MgCl2 at concentration %5 (w/v) reduced oil adsorption more than other coating solutions and in the same time increased the moisture content of final products sequentially compared with uncoated (control) samples. According to the sensory test, coated French fries with milk proteins co-precipitated by MgCl2 had the higher sensory evaluation degrees in appearance, color, taste and overall acceptability, while coated French fries with milk proteins co-precipitated by ZnCl2 got the highest sensory evaluation degrees for texture.

Frying Conditions, Methyl Cellulose, and K-Carrageenan Edible Coatings: Useful Strategies to Reduce Oil Uptake in Fried Mushrooms.

Despite being widely consumed and appreciated, fried food has the unhealthy characteristic of high final oil content. Therefore, alternatives to reduce the oil uptake of fried products are being researched. The aim of this study was to investigate the effect of 0.5% methyl cellulose and 0.5% kappa-carrageenan edible films, as well as different frying procedure parameters, such as oil temperatures (from 150 to 180 °C), and thickness of slices (from 2 to 6 mm) on the oil uptake of whole fried mushrooms and their parts. The results showed a lower final oil content when lower frying temperature and thicker slices are applied. Hydrocolloid suspensions of methyl cellulose and kappa-carrageenan, used as edible coatings, were effective at reducing moisture evaporation and, consequently, oil uptake independently of the hydrocolloid temperature. A reduction of 10–22% in the final oil content was achieved. Adjusting the frying parameters and the use of methyl cellulose or kappa-carrageenan as an edible coating were useful strategies to reduce the oil uptake in fried products.

Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process

Crust property is an important factor in affecting the oil absorption of potato strips. The present study aimed at illustrating detailed crust characteristics in relation to oil uptake of potato strips during frying as a function of hot-air pre-drying time. Results showed that oil content decreased with the increasing hot-air pre-drying time. Oil distribution determined by LF-NMR and CLSM confirmed pre-drying could reduce oil uptake of potato strips. Structural and textural analysis of crust revealed the increase in crust ratio, roughness and texture (Fm, Nwr, fwr, Wc), and decrease in crust uniformity. Results of microscopic structure unraveled that the crust of fried strips after pre-drying for 180 min became thick and compact with almost no pores. Our results suggested that hot-air pre-drying caused the formation of harder and denser crust, and oil uptake of fried potato strips after pre-drying largely depended on crust texture rather than morphology.

Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness.

Negative impressions toward fried foods are prevalent due to their high oil absorption and caloric values. A great deal of effort has been thus made to reduce the oil uptake of fried foods. In this study, the effect of wheat and brown rice flour blends on the oil uptake of frying batters was elucidated in terms of rheology and surface roughness. The blends with higher proportions of brown rice flour had higher values of pasting parameters and also exhibited a more elastic nature. When a food matrix was deep-fat-fried with frying batters made from wheat and brown rice flour blends, the oil uptake was significantly reduced by 28% compared to wheat flour batter. Based on imaging analysis, the surface properties of the fried crusts were quantitatively measured, demonstrating that the degree of surface roughness distinctly became lower with increasing levels of brown rice flour. Furthermore, the surface roughness parameters (Ra and Rq ) had a strong relationship with the reduced oil uptake. Also, a high proportion of brown rice flour in the blends produced fried samples with a firmer and crispy texture. A reduced oil uptake of batter-coated fried foods was distinctly observed with increasing levels of brown rice flour in the blends and well correlated with the degree of surface roughness (R2 > 0.85). © 2021 Society of Chemical Industry.

Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying.

The effects of active batter coatings containing quince seed gum (QSG) and carvacrol microcapsules (CM) on oil uptake, moisture loss, lipid oxidation, texture, color and organoleptic properties of chicken nuggets during the frying process were investigated. Active coatings on the surface of nuggets reduced oil uptake and moisture loss of fried samples decreased by 33.21% and 29.64%, respectively. Antioxidant activity tests showed that oxygen radical absorbance capacity (ORAC) and DPPH radicals scavenging activity of carvacrol microcapsules were 152.23 ± 4.11μmol TE/g, and 51.09 ± 3.32%, respectively. Investigation of primary and secondary oxidation products in the fried nugget samples showed that the peroxide value and thiobarbituric acid levels in control samples were 7.43meq peroxide/kg and 1.35mg MDA/kg, respectively. The results of this study showed that the highest reduction in PV and TBA were 41.85 and 37.04% for the QSG-coated samples containing 1% carvacrol microcapsules. The color of QSG-coated samples did not change significantly compared to control samples, although their hardness was reduced compared to the control samples (p < 0.05). The results showed that the use of active edible coatings made from quince seed gum and containing carvacrol microcapsules did not show any negative effects on the sensory properties of nuggets.