Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours

Taniguchi, Asuka; Kyogoku, Nami; Kimura, Hiroko; Kondo, T; Nagao, Keiko; Kobayashi, Rie

doi:10.3390/foods9091246

Cited by 6 publications

(10 citation statements)

References 23 publications

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“…This is likely because the boiling of hotpot oil involves a high‐temperature heating process to accelerate the oxidation of triglycerides, which generates large amounts of free fatty acids. [ 25 ] The increasing trend in AV observed in the BT hotpot oils was more stable than that of the FRO hotpot oils. After 8 h of boiling, the average AV value of the BT hotpot oils (1.86 mg g −1 ) had increased by a factor of 1.5 times that of FRO hotpot oils (1.19 mg g −1 ).…”

Section: Resultsmentioning

confidence: 96%

Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning

Ying

Gao

Wang³

et al. 2023

Euro J Lipid Sci & Tech

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This study aimed to investigate the quality of hotpot oil from various hotpot seasonings. For this, 12 representative hotpot seasonings with beef tallow (BT) and flavored rapeseed oil (FRO) were collected before the hotpot oil was extracted. The oil content, sensory evaluation scores, physiochemical properties, fatty acid composition, harmful substances, and nutrient content of the hotpot oil were subsequently analyzed.The results showed that the oil content of the hotpot seasoning was 38.3%-58.2%. Furthermore, the BT hotpot oils produced better sensory scores (7-8.5), and their oxidative stability (12.08-13.17 h) was higher on average than that of the FRO hotpot oils. Additionally, the FRO hotpot oils had higher contents of unsaturated fatty acid (81.70%-97.32%), phytosterol (3466.07-6110.37 ppm), tocopherol (182.91-1276.17 mg kg −1 ), and polyphenol (34.48-61.94 mg kg −1 ). The factor analyses revealed that the FRO and BT hotpot oils were significantly different and were affected by the iodine value, acid value, and linoleic acid and phytosterol contents.Practical applications: It is necessary to improve the nutritional value and taste of hotpot oils to facilitate rapid development in the hotpot seasoning industry. This study showed FRO was a positive mediator of antioxidant, anti-inflammatory, and anticancer effects owing to its richness of nutritional compounds, such as polyphenols, phytosterols, and tocopherols. In comparison, BT was found to have a lower nutritional value than FRO but added a unique taste and aroma to the hotpot. The use of blended oil as raw oil could also improve the quality of hotpot oil. This information will provide an important guide to the nutritional value and industrial production of hotpot oil. Blended oil is a promising raw oil for future use in hotpot seasoning processing to meet consumer demands for nutritious and pleasantly flavored hotpot oil.

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Section: Resultsmentioning

confidence: 96%

Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning

Ying

Gao

Wang³

et al. 2023

Euro J Lipid Sci & Tech

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“…Последняя поддерживает низкую вязкость теста и помогает нейтрализовать крахмалистый вкус пшеничной муки [17]. В настоящее время рассматриваются добавление и других видов муки -овсяной, амарантовой, ячменной, гречневой, чечевичной, нутовой, люпиновой, а также рыбной [11,47,52,[57][58][59]. Однако реологическое поведение теста при использовании нетрадиционной муки, например ячменной, может быть подвержено значительному варьированию в зависимости, как размера частиц, так и от добавленной жидкости [59].…”

Section: роль отдельных компонентов в составеunclassified

“…Ранее было выявлено, что добавление этанола привело к снижению уровня влаги и повышению содержания жира в жареной панировке независимо от использования CO 2 [15]. Тесто темпура, содержащее комбинацию различных видов муки -ячменную, гречневую и муку из растения Coix lacryma-jobi (Иовлевы слёзы) позволило увеличить антиоксидантную активность теста при сохранении органолептических качеств [58]. Для получения покрытия необычного цвета использовали муку из пурпурного сладкого картофеля, изолят соевого белка и ксантановую камедь [64].…”

Section: роль отдельных компонентов в составеunclassified

Breading systems: I. Types, properties, quality

Molchanova,

Berdimuratova

2023

Vestn. Voronež. gos. univ. inž. tehnol.

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Fried foods are valued all over the world for their taste. Breading systems play a special role in the textural properties of such products. Changes in the dietary habits of the population contribute to an increase in the consumption of products in batter and breadcrumbs. The aim of the work was to summarize and analyze scientific publications on breading systems, their classification, composition, the role of individual components in the formation of quality, as well as the effect of deep frying on oil absorption and ways to reduce it. The object of the study was peer-reviewed foreign and domestic scientific literature, placed in the Scopus, Sciencedirect, RSCI databases. Methods of search, selection, systematization, generalization and analysis of scientific publications are used. It has been determined that the term breading systems can characterize any combination of components applied to the semi-finished product to create a crispy crust and the desired taste during further heat treatment. The main role as traditional breading systems is given to wheat gluten proteins, which, when kneaded, form a structural matrix with adhesive properties. An analysis of scientific literature has shown that one of the problems of breaded products is an increased calorie content due to the absorption of oil during cooking. Among several mechanisms of this process, the greatest role is given to the "vacuum" effect during cooling of the product. Fat absorption is affected by the properties of food and cooking oil. It has been established that one of the effective ways to reduce fat absorption is the formation of a barrier film with additional ingredients of the food matrix (proteins of animal and vegetable origin, cellulose derivatives and various gums), as well as the use of new frying techniques. It is shown that this direction is of interest for further research and opens up new opportunities for the industry to form products in demand.

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“…Blending cereals and legumes enhance diets by increasing protein and carbohydrate contents. Regular intake of these biofunctional flours is an attractive option for people who are looking for healthier options [2][3][4].…”

Section: Introductionmentioning

confidence: 99%

Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips

Aljumayi

Darwish

2021

Journal of Food Quality

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Demand for innovative healthy snacks that achieve consumer satisfaction represents increased interest for competitive food producers. The aim of this work was the assessment of physicochemical and sensory quality of barley-soybean chips involving legume protein flours by studying the effects of different substitution levels (10, 20, and 30%) of defatted soybean (DSB) flour, frying temperatures (150, 170, and 190°C), and frying times (60, 90, and 120 sec). The chips’ moisture content was significantly decreased with increased frying temperature and time. The moisture content (1.40%) was achieved at 10% DSB fried at 190°C for 120 sec. The least absorbed oil (29.25%) was achieved at the least substitution percentage (10% DSB), the least frying temperature (150°C), and the least frying time (60 sec). These results were reflected on sensorial parameters that revealed that the most preferred chips were barley-soybean chips with 10% DSB fried at 150 and 170°C. The amylose content was increased by 33.80% in chips substituted with 30% DSB, while it was decreased to 27.16% in chips substituted with 10% DSB, and vice versa for the amylopectin content. TPA revealed that DSB substitution levels were directly proportional with hardness and inversely proportional with elasticity and adhesiveness. From obtained results, substitution levels with 10% DSB fried at 150°C are recommended. These findings encourage the production of innovative enhanced snacks involving legume protein while maintaining consumer satisfaction.

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Antioxidant Capacity of Tempura Deep-Fried Products Prepared Using Barley, Buckwheat, and Job’s Tears Flours

Cited by 6 publications

References 23 publications

Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning

Investigation of hotpot oil based on beef tallow and flavored rapeseed oil in commercial hotpot seasoning

Breading systems: I. Types, properties, quality

Frying Time and Temperature Conditions’ Influences on Physicochemical, Texture, and Sensorial Quality Parameters of Barley-Soybean Chips

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