Influence of hydrocolloids and gelatinization time on decreasing oil absorption of fermentative donuts during deep–fat frying

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فایل ورد Influence of hydrocolloids and gelatinization time on decreasing oil absorption of fermentative donuts during deep–fat frying  کاملا فرمت بندی و تنظیم شده در استاندارد دانشگاه  و مراکز دولتی می باشد.

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بخشی از متن Influence of hydrocolloids and gelatinization time on decreasing oil absorption of fermentative donuts during deep–fat frying :

تعداد صفحات :۴

چکیده مقاله:

Deep-Frying is one of the most widespread methods of food processing. Nowadays, Due to the consumer awareness, there are different approaches to reduce fat content of fried foods. One of which is the use of hydrocolloids. The objective of this research was to investigate the effect of hydrocolloid, balangu seed gum (BSG), guar (GR) and gelatinization time on decreasing oil absorption of fermentative donuts. For this purpose, the hydrocolloids added at three different levels of substitution,1%, 3% and 5% (w/w) for production of donuts with two various methods, gelatinized donuts and non-gelatinized. Moreover, gelatinization was carried out at 80 C° for 5 min. Result of experiment demonstrated that, addition of hydrocolloids were effective in order to evaluate their effect on moisture retention and reduction in oil absorption. More importantly, gelatinized donuts had remarkably the highest impact in reduction of oil uptake than non-gelatinized donuts (p0.05). In addition, result indicated that, the greatest decrease in oil absorption was related to gelatinized donuts containing 3% and 5% balangu gum compared with other samples (p0.05). As the result, BSG found to be better oil reduction content in gelatinized than non-gelatinized donuts.