Fibres as an additive for oil reduction in deep fat fried poori

Abstract

Models capable of predicting the moisture and oil content as well as overall acceptability (OAA) of poori, prepared from wheat flour incorporated with wheat bran and oat bran were developed using response surface methodology. Central composite rotatable design with two independent variables (wheat bran and oat bran) at five levels (wheat bran, 3-9 g/100 g wheat flour and oat bran 6-12 g/100 g wheat flour) was used to optimize the bran level. Results showed that oat bran had significant (p≤0.05) positive effect on moisture retention and negative effect on oil absorption, while wheat bran had reverse effect. Based on compromise optimization, it was recommended to incorporate 3.0 g wheat bran and 11.0 g oat bran (per 100 g wheat flour) for making fibre rich (4.2% total dietary fibre, 1.3% soluble dietary fibre) poori with lower oil content (20% less as control) and optimum acceptability (88.6).

Effect of Functional Ingredients on Sensory Characteristics of Dairy Based Composite Sweet from Germinated Wheat Flour and Milk (Doda-Burfi)

“…The decrease in body and texture score at linear level while an increase in score at quadratic level was also reported by Singh et al, (2015) in the development of low-fat fiber-supplemented paneer. Similar findings were reported in poori preparation employing oat bran wherein significant (p≤0.05) positive effect on moisture retention was observed (Yadav and Rajan, 2011). Table 4 reveals that the Model F-value for color was 1.32 which was lesser than the Tabulated F-value at 5% level of confidence and hence non-significant.…”

Evaluation of Fat Uptake of Polysaccharide Coatings on Deep-Fat Fried Potato Chips by Confocal Laser Scanning Microscopy

“…Therefore, the edible coatings as gel-forming compounds form a fine network structure, which help to cover the pores on the surface of the potato slice and thus, prevents oil absorption into the potato tissue during the frying process. [25] The reductions in oil uptake of the coated chips were again due to the difference in the properties of the coating materials used such as viscosity, gel strength that governed the moisture retention in the test samples. Therefore, the Okra and Carageenan polysaccharide with high viscosity and gelation property [26] might have formed a matrix on the chips during frying, thereby preventing the loss of moisture and not allowing the entry of the oil through capillary action during frying.…”

Effect of size reduction on colour, hydration and rheological properties of wheat bran

“…Although WB has mainly been used as animal feed supplements its use as human food is still less than expected because of its unfavourable impact on functional and sensory properties (Kock et al, 1999;Zhang & Moore, 1999;Song et al, 2013;Hemdane et al, 2015). Partial substitution of wheat flour with WB has been associated with low loaf volume (Noort et al, 2010;Gómez et al, 2011), less desirable organoleptic properties (Yadav & Rajan, 2012), and increased hardness of food (Sobota et al, 2015). The negative effect of WB addition on bread has been attributed to a number of factors including dilution of gluten proteins, although this factor is also dependent on the gluten quality of the flour being used (Noort et al, 2010;Hemdane et al, 2015).…”