Effect of oil type and batter ingredients on the properties of deep-frying flakes

Abstract

Deep-fried batter food products have recently gained popularity since they are both appetizing and palatable. However, deep-fried food contains high oil content, promoting increasing health concerns of consumers. Oil absorption reduction batter formulae and new types of cooking oil are showing improved customer demand. Coconut oil is gaining interest as a healthy food selection but information comparing coconut oil to palm oil for frying is limited. Effects of oil type and ingredients on the properties of deep-fried batter were investigated. Density of the fried flakes differed slightly between the samples. Flakes fried in coconut oil had lower density, higher oil absorption, and better texture than those fried in palm oil. Addition of whey protein and soluble fiber to the samples increased oil absorption with texture better than the control. Oil absorbed by fried flakes with added whey was greater than those with added fiber, and oil content increased as the amount of whey increased. Results showed that coconut oil was not a good frying medium since high oil content was absorbed into the food pieces. Addition of whey and fiber did not reduce oil uptake but modified the texture of the fried flakes.

Nutritional, textural, and sensory quality of oil fried donut enriched with extracted dietary fiber and okara flour

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Enhancement of sensory and nutritional quality of Sel‐roti by the incorporation of soy flour

“…The increase in sensory perceptions at low levels of NSF was possibly associated with an increase in crust brittleness because soy flour is rich in both protein and fiber as compared to rice flour. The addition of protein and fiber in starch‐based fried products reduces the hardness and stiffness of the products and makes them more crispy due to the disruption of the starch matrix (Dueik et al., 2014 ; Surojanametakul et al., 2020 ).…”

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“…The results indicated that the free radical scavenging activity of curcumin can be due to the presence of high amounts of natural antioxidants with higher reductive capacity. Surojanametakul et al (2010) found that when the concentration of turmeric increases, the free radicals absorption by DPPH were decreased, and it is elevating sensitivity to radical scavenging. In general, the ethanol extract had contained high amounts of antioxidant characteristics than those in the aqueous extract (Tanvir et al, 2017).…”