Edible coatings minimize fat uptake in deep fat fried products: A review

Kurek, Mia; Ščetar, Mario; Galić, Kata

doi:10.1016/j.foodhyd.2017.05.006

Cited by 146 publications

(117 citation statements)

References 70 publications

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“…The oil absorption of fried foods was strongly dependent on their microstructure and surface characteristics in light of three purported mechanisms: water replacement, a cooling‐phase effect, and surfactant theory of frying (Dina & Sam, ; Mellema, ). In the present study, a thermally induced gel layer was likely formed by XG added to the batter during deep‐fat frying, and the addition of SF in the batter enhanced the gel layer's compactness and firmness, thereby hindering the outward migration of the moisture from the core to the crust (Brannan et al., ; Kurek et al., ). Moreover, carboxylic (–COOH) and other hydrophilic groups of XG, and hydroxyl groups (–OH) of SF can bind with the water in the crust and the core through hydrogen bonding, thereby inhibiting moisture evaporation in the crust and the core (Kurek et al., ; Varela & Fiszman, ).…”

Section: Resultsmentioning

confidence: 78%

“…In the present study, a thermally induced gel layer was likely formed by XG added to the batter during deep‐fat frying, and the addition of SF in the batter enhanced the gel layer's compactness and firmness, thereby hindering the outward migration of the moisture from the core to the crust (Brannan et al., ; Kurek et al., ). Moreover, carboxylic (–COOH) and other hydrophilic groups of XG, and hydroxyl groups (–OH) of SF can bind with the water in the crust and the core through hydrogen bonding, thereby inhibiting moisture evaporation in the crust and the core (Kurek et al., ; Varela & Fiszman, ). For XG/SF ratios >1:2 w/w, high XG concentrations increased the viscosity of the batter and reduced its pickup, resulting in the formation of a thinner layer of batters and breads.…”

Section: Resultsmentioning

confidence: 78%

See 1 more Smart Citation

Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

Shan

Chen

Xie

et al. 2018

Journal of Food Science

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Section: Resultsmentioning

confidence: 78%

Section: Resultsmentioning

confidence: 78%

Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

Shan

Chen

Xie

et al. 2018

Journal of Food Science

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“…It was reported that gluten, starch, and other components, such as lipids and soluble proteins, can form an elastic matrix during frying (Rahimi & Ngadi, ). Thermal gelation and film forming properties of cellulose derivatives have made CMC a suitable component in batter application to reduce moisture evaporation and fat absorption (Akdeniz, Sahin, & Sumnu, ; Kurek, Ščetar, & Galić, ).…”

Section: Resultsmentioning

confidence: 99%

The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog

Rahimi¹,

Adedeji

Ngadi

2019

Journal of Texture Studies

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The purpose of the study was to understand the mechanism of microstructural changes in vegetable‐based meat analogs coated with different batter formulations. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, predried at various durations, and subsequently fried. The effect of batter formulation, predrying time, and frying time on spaces occupied by air (porosity, SOA), moisture (SOM), and fat (SOF) in the core region (the meat analog) was studied. The SOA, SOM, and SOF ranged between 8.28–32.72%, 16.73–58.31%, and 16.73–58.31%, respectively. All three fractions of pores in the meat analog were significantly influenced by predrying and frying times; however, batter formulation did not show any significant influence. Batter formulation did not show any significant influence on moisture and fat content within the meat analog. Fat content was not influenced by frying time; and only 90 min predrying made a difference.

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“…CMC and other cellulose coatings produce a protective layer which induced gelatinization at 60°C and subsequently prevent moisture loss and oil absorption. Meanwhile, guar gum reduces the formation of pores and cracks in the fried food, thereby reduce oil penetration [39].…”

Section: Hydrocolloidsmentioning

confidence: 99%

“…Fruits with high fiber content could influence the fat and water transfer to and from the product; fiber could get gelatinized, swollen, and inhibit fat entering the product [39].…”

Section: Effect Of Matrix To Vacuum-fried Fruit Qualitymentioning

confidence: 99%

Effect of Vacuum Frying on Quality Attributes of Fruits

et al. 2018

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Vacuum frying of fruits enables frying at lower temperatures compared to atmospheric frying, thereby improving quality attributes of the fried product, such as oil content, texture, retention of nutrients, and color. Producing high-quality vacuum-fried fruit is a challenge, especially because of the high initial water content of fruits that requires long frying times. Factors influencing vacuum-fried fruit quality attributes are the type of equipment, pre-treatments, processing conditions, fruit type, and fruit matrix. Pre-treatments such as hot air, osmotic drying, blanching, freezing, impregnation, anti-browning agents, and hydrocolloid application strongly influence the final quality attributes of the products. The vacuum-frying processing parameters, namely frying time, temperature, and vacuum pressure, have to be adjusted to the fruit characteristics. Tropical fruits have different matrix properties, including physical and chemical, which changed during ripening and influenced vacuum-fried tropical fruit quality. This paper reviews the state of the art of vacuum frying of fruit with a specific focus on the effect of fruit type and matrix on the quality attributes of the fried product.

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Edible coatings minimize fat uptake in deep fat fried products: A review

Cited by 146 publications

References 70 publications

Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

Effect of Xanthan Gum/Soybean Fiber Ratio in the Batter on Oil Absorption and Quality Attributes of Fried Breaded Fish Nuggets

The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog

Effect of Vacuum Frying on Quality Attributes of Fruits

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