Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour

Thanatuksorn, Pariya; Kajiwara, Kouichi; Suzuki, Toru

doi:10.1002/jsfa.3766

Cited by 15 publications

(10 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The reduced air bubble size increases capillary pressure and enhances oil absorption. Similar results are reported for deep-fat fried batter prepared from ball-milled wheat flour [17]. Table 1 also presents that the ash, protein and fiber content of the product remained constant as the extrusion screw speed was varied.…”

Section: Discussionsupporting

confidence: 79%

Co-extrusion of corn meal and polydextrose for making high fiber snack food: effects of extrusion screw speed on the product quality

Han¹,

Trà²,

Mẫn³

2019

jst

View full text Add to dashboard Cite

High fiber snack foods are attracting consumers' attention due to their health benefits. In this research, corn meal and polydextrose are co-extruded with a twin-screw extruder and the screw speed is varied from 150 to 190 rpm. The objective of the research is to evaluate the effects of screw speed on the product quality. As the screw speed is increased, the expansion ratio and crispness of the fried extrudate are enhanced while the bulk density and hardness are reduced. Increase in screw speed results in increased water absorption index and water solubility index of the product. As the screw speed is increased, the mechanical energy of the extrusion process is also increased. The screw speed has significant correlation with the expansion index, bulk density and texture properties of the fried extrudate (p < 0.05).

show abstract

Section: Discussionsupporting

confidence: 79%

Co-extrusion of corn meal and polydextrose for making high fiber snack food: effects of extrusion screw speed on the product quality

Han¹,

Trà²,

Mẫn³

2019

jst

View full text Add to dashboard Cite

show abstract

“…The original food microstructure is responsible for the oil absorption and fracturability during frying. Additionally, the porous structure of the food, formed due to frying, also influences oil absorption 22 . The oil uptake was also compared in the case of potato slices fried in two different oils after pre-treatments.…”

Section: Resultsmentioning

confidence: 99%

Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils

et al. 2020

View full text Add to dashboard Cite

Introduction Frying is an ancient food processing technique performed at high temperatures mostly between 160-180 1. Oils have significant roles in the production of fried products, as they area medium of heat transfer between food and fryer, affecting the texture and flavor of food 2. Several chemical reactions hydrolysis, oxidation, and polymerization may occur in frying oils due to the effects of high temperature, oxygen, unsaturated fatty acids, water, and metal 3, 4. Consumption of fried food has gradually increased due to the convenience and speed of the frying technique, in addition to the palatable sensorial properties flavor, taste, color, and crispness of fried products 5. The degradation products that accumulate in frying oil particularly volatile and non-volatile components reduce the quality of the oil and fried food. Accordingly, the quality and the amount of oil absorbed into the product may have important effects on the nutritional characteristics and shelf-life of the fried products 2 .

show abstract

“…Thanatuksorn y cols. plantearon que la harina modificada por un tratamiento de molienda tiene poros más grandes y menor contenido de humedad, por lo que hay menor penetración de aceite al final del proceso (24), destacando que las masas hechas de harina de arroz de grano largo retienen menos aceite durante la fritura que las masas hechas de harina de trigo. El utilizar agentes espesantes a base de arroz como aditivos, es una buena estrategia para disminuir la absorción de aceite, mejorar la consistencia y viscosidad de las masas hechas de harina de arroz de grano largo.…”

Section: Factores Que Afectan La Absorción De Aceiteunclassified

Absorción de aceite en alimentos fritos

et al. 2016

Rev. chil. nutr.

View full text Add to dashboard Cite

show abstract

Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour

Cited by 15 publications

References 35 publications

Co-extrusion of corn meal and polydextrose for making high fiber snack food: effects of extrusion screw speed on the product quality

Co-extrusion of corn meal and polydextrose for making high fiber snack food: effects of extrusion screw speed on the product quality

Characterization of Oil Uptake and Fatty Acid Composition of Pre-treated Potato Slices Fried in Sunflower and Olive Oils

Absorción de aceite en alimentos fritos

Contact Info

Product

Resources

About