Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips

2020 ◽  
Vol 55 (4) ◽  
pp. 1661-1670 ◽  
Author(s):  
Jane Cantre Lumanlan ◽  
Warnakulasuriya Mary Ann Dipika Bin Fernando ◽  
Vijay Jayasena
Keyword(s):  
Fat Content ◽  
Deep Frying ◽  
Oil Uptake

The Risks of Everyday Life: Fat content of chips, quality of frying fat and deep-frying practices in New Zealand fast food outlets

2002 ◽  
Vol 26 (2) ◽  
pp. 101-107 ◽  
Author(s):  
Judith Morley-John ◽  
Boyd A. Swinburn ◽  
Patricia A. Metcalf ◽  
Fezeela Raza ◽  
Heather Wright
Keyword(s):  
New Zealand ◽  
Everyday Life ◽  
Fast Food ◽  
Fat Content ◽  
Deep Frying ◽  
Food Outlets ◽  
Frying Fat

scholarly journals Revisiting the mechanisms of oil uptake during deep-frying

2020 ◽  
Vol 123 ◽  
pp. 14-30
Author(s):  
Maxime Touffet ◽  
Gilles Trystram ◽  
Olivier Vitrac
Keyword(s):  
Deep Frying ◽  
Oil Uptake

scholarly journals Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness

Foods ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 3029
Author(s):  
Hong-Ting Victor Lin ◽  
Po-Han Hou ◽  
Wen-Chieh Sung
Keyword(s):  
Moisture Loss ◽  
Water Evaporation ◽  
Skin Thickness ◽  
Deep Frying ◽  
Scanning Electron Micrographs ◽  
Breaking Force ◽  
Oil Uptake ◽  
Sensory Score ◽  
Significant Difference ◽  
Different Thickness

We have investigated different properties (thickness, moisture loss, oil uptake, breaking force, color, puffing ratio during 0.5–5 min frying, microstructure, and sensory evaluation) of raw pork skins with varying thickness (2, 3, and 4 mm) after drying, intended as deep-fried snacks. We have found that the oil content, breaking force, and puffing ratio of fried pork skin with different raw skin thickness have no significant difference under similar water content (1.68–1.98 g/100 g wet weight basis, wb) after 3–5 min of deep-frying at 180 °C. Additionally, sensory score results have shown that fried pork skins with 4 mm raw skin thickness had lower flavor, texture, and overall acceptability than those with 2 mm and 3 mm raw skin thickness. Scanning electron micrographs (SEM) have revealed less holes and irregular and crack microstructure in fried pork skins with 4 mm raw skin thickness than in other groups. Different thickness of raw pork skins resulted in different effects in microstructure and influenced water evaporation and oil uptake of fried pork skin. Finally, we have proposed the kinetic equations of water loss and oil uptake of fried pork skins. Fried pork skin from raw skin thicker than 4 mm need frying at temperature higher than 180 °C to improve their puffing ratio and sensory acceptability.

scholarly journals The Effects of Deep-Frying, Refrigerated Storage and Reheating on the Fat Content, Oxidation and Fatty Acid Composition of the Fish Rutilus frisii kutum

2010 ◽  
Vol 01 (01) ◽  
Author(s):  
Mehdi Nikoo ◽  
Mohamad Reza Ghomi ◽  
Eshagh Zakipour Rahimabadi ◽  
Soottawat Benjakul ◽  
Behzad Javadian
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Fat Content ◽  
Deep Frying ◽  
Refrigerated Storage ◽  
Rutilus Frisii Kutum

Assessment of microwave pre‐treatment on kinetic modeling of moisture loss and oil uptake and acrylamide constitution during deep frying of carrot slices

2021 ◽  
Author(s):  
Masoomeh Ayatollahzadeh Shirazi ◽  
Sara Movahhed ◽  
Alireza Shahab Lavasani ◽  
Hossein Ahmadi Chenarbon ◽  
Peyman Rajaei
Keyword(s):  
Kinetic Modeling ◽  
Moisture Loss ◽  
Deep Frying ◽  
Oil Uptake ◽  
Pre Treatment

Non-Fasting Factor VII Coagulant Activity (FVII:C) Increased by High-Fat Diet

1994 ◽  
Vol 71 (06) ◽  
pp. 755-758 ◽  
Author(s):  
E M Bladbjerg ◽  
P Marckmann ◽  
B Sandström ◽  
J Jespersen
Keyword(s):  
High Fat Diet ◽  
Fat Content ◽  
Factor Vii ◽  
Amidolytic Activity ◽  
High Fat ◽  
Low Fat Diet ◽  
Increased Risk ◽  
Coagulant Activity ◽  
High Fat Diets ◽  
Fat Diets

SummaryPreliminary observations have suggested that non-fasting factor VII coagulant activity (FVII:C) may be related to the dietary fat content. To confirm this, we performed a randomised cross-over study. Seventeen young volunteers were served 2 controlled isoenergetic diets differing in fat content (20% or 50% of energy). The 2 diets were served on 2 consecutive days. Blood samples were collected at 8.00 h, 16.30 h and 19.30 h, and analysed for triglycerides, FVII coagulant activity using human (FVII:C) or bovine thromboplastin (FVII:Bt), and FVII amidolytic activity (FVIPAm). The ratio FVII:Bt/FVII:Am (a measure of FVII activation) increased from fasting levels on both diets, but most markedly on the high-fat diet. In contrast, FVII: Am (a measure of FVII protein) tended to decrease from fasting levels on both diets. FVII:C rose from fasting levels on the high-fat diet, but not on the low-fat diet. The findings suggest that high-fat diets increase non-fasting FVII:C, and consequently may be associated with increased risk of thrombosis.

ANALISIS FISIKA KIMIA DARI KERANG DARA (Anadara granosa) YANG BERASAL DARI KAYUTANYO KAB. BANGGAI The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, Kab.Banggai

2018 ◽  
Vol 2 (2) ◽  
Author(s):  
SULASMI ANGGO
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Water Solubility ◽  
Gravimetric Method ◽  
Fat Content ◽  
Carbohydrate Content ◽  
Dust Content ◽  
Total Dust ◽  
Physical Chemical ◽  
Anadara Granosa

The Analysis of physical chemical from dara shells (Anadara granosa) origin from Kayutanyo, kab. Banggai, has been conducted.Dara shell meat is sleaned and dried and after that powered with blender. Determine % rendement, water bonding capacity and index water solubility with Anderson method, coarse fat content with gravimetric method and carbohydrate method with “bye difference” decrease method.The result of analysis showed rendement value is 24,35%, water bonding capacity is 1,6248 gram/ml, index water solubility is 0,202 gram/ml, water content is 79,0045%, total dust content is 1,072%, coarse protein content is 2,25%, coarse fat content is 8,47%, carbohydrate content is 9,2035%. Keyword : Dara shells, (Anadara granosa), analysis physical chemical

Evaluation of Resistant Starch Quality from Different Types of Banana in Batter Coating Formulation to Reduce Oil Absorption in Fried Food

2019 ◽  
Vol 2 (2) ◽  
pp. 115-120
Author(s):  
Karissha Fritzi Della ◽  
Mutiara Pratiwi ◽  
Purwa Tri Cahyana ◽  
Maria DPT Gunawan-Puteri
Keyword(s):  
Resistant Starch ◽  
Extraction Process ◽  
Fat Content ◽  
Water Retention Capacity ◽  
Oil Absorption ◽  
Retention Capacity ◽  
Fried Food ◽  
Musa Paradisiaca ◽  
Different Types ◽  
Coating Formulation

Fried food is convenient for many people due to its pleasant texture and taste. On the other hand, it comes with the risk of high oil absorption which might lead to certain health problems. Resistant starch (RS) has been known to have a functionality of reducing oil absorption. Three different types of banana: Kepok (Musa paradisiaca formatypica), Raja Bulu (Musa paradisiaca L.) and Ambon (Musa paradisiaca L. var sapientum) were evaluated on its performance when utilized as source of resistant starch especially on their application in reducing oil absorption in fried food. Tempeh was used as the food model. Banana starch (RS2) was isolated through water alkaline extraction process, continued with modification process through three repeated cycles of autoclaving-cooling process to obtain the RS3. RS3 was added into the batter coating formulation at three substitution ratios (10%, 30% and 50%) and then used to coat tempeh before frying. Evaluation of resistant starch in batter and battered productwas conducted on the following parameters: fat content, water retention capacity (WRC), coating pick up and sensory analysis. The result of this study revealed that Raja Bulu showed the most effective result on reducing oil absorption in the food tested. In the three bananas used, the ratio of 50% performed best in coating pick up (highest), WRC (highest) and fat content(lowest) parameters, but not significantly different with the 30% ratio. In terms of sensory acceptance, using Raja Bulu as the selected banana type, 30% of substitution ratio was significantly more preferable by the panelists in crispness, oiliness, and overall acceptance attributes compared to control and other substitution ratios.

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