scholarly journals Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran

2021 ◽  
Vol 2021 ◽  
pp. 1-9
Author(s):  
Oluwatoyin O. Onipe ◽  
Daniso Beswa ◽  
Afam I.O. Jideani
Keyword(s):  
Wheat Bran ◽  
Food Systems ◽  
Oil Content ◽  
Moisture Loss ◽  
Oil Uptake ◽  
Distribution Measurement ◽  
Oil Distribution ◽  
Oat Bran ◽  
Total Fat ◽  
Total Oil

This study investigated oil distribution in two types of deep-fried dough products with two moisture levels (65 and 100 wt. %), two bran types (oat and wheat bran), and five bran concentrations (5–20%). The total oil content of fried products was categorised as surface oil (SO), penetrated surface oil (PSO), and structural oil (STO) using a spectrophotometric method. Moisture loss reduced ( p < 0.05 ) from 23.35% in the control to 15.19% fried batter (FB) and to 20% oat bran (OB), while a reverse trend was observed in the fried dough. Reduction of total oil from 0.43 g/g in the control to 0.38 g/g at 20% OB and 8% wheat bran (WB) was observed. At 15% OB and 20% WB, total fat reduced from 0.41 g/g in the control to 0.26 g/g of fried dough (FD). The trend STO < SO < PSO was observed in FD, while FB followed a SO < STO < PSO trend. This investigation indicated that oil uptake reduction in fried dough products is achievable through ingredient modifications. The method of oil distribution measurement used herein can be applied to other thick deep-fried food systems in the assessment of product quality.

scholarly journals The Effect of Edible Coatings on Selected Physicochemical Properties of Cassava Chips

2021 ◽  
Vol 11 (7) ◽  
pp. 3265
Author(s):  
Diofanor Acevedo-Correa ◽  
José Jaimes-Morales ◽  
Piedad M. Montero-Castillo
Keyword(s):  
Physicochemical Properties ◽  
Whey Protein ◽  
Oil Content ◽  
Moisture Absorption ◽  
Moisture Loss ◽  
Edible Coatings ◽  
Protein Films ◽  
Anova Analysis ◽  
Coating Type ◽  
Sensory Parameters

The objective of this research was to study the effect of edible coatings on the physicochemical properties of cassava chips. The oil and moisture absorption in fried cassava chips that were not coated and in chips that were coated with pectin and whey protein films were determined using a completely randomized experiment design with a 33 factorial arrangement. The multifactorial ANOVA analysis of variance showed that all factors had significant statistical differences for moisture loss and oil absorption (p < 0.05). The coating type, the control, and the whey protein-coated chips presented a 321% greater oil content on average at 180 °C and 180 s than the pectin-coated chips. The density, heat capacity, and thermal diffusivity had statistical differences at all temperatures (p < 0.05). The sensory analysis showed that the coating type affected all sensory parameters, except crispness, as indicated by significant statistical differences (p < 0.05). The temperature only influenced the color of the control chips, with statistical differences (p < 0.05) at all temperatures.

scholarly journals Total Oil Content and Fatty Acid Profile of Some Almond (Amygdalus communis L.) Cultivars

2016 ◽  
Vol 66 (3) ◽  
pp. 173-178 ◽  
Author(s):  
Adnan Yildirim ◽  
Fatma Akinci-Yildirim ◽  
Bekir San ◽  
Yilmaz Sesli
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Oil Content ◽  
Total Oil ◽  
Amygdalus Communis

scholarly journals Wheat bran- but not oat bran-enriched diets increase the mucosal height of the cecum and colon of newly weaned and aged rats

1997 ◽  
Vol 30 (8) ◽  
pp. 1017-1022 ◽  
Author(s):  
C.R. Cavaglieri-Felippe ◽  
M.L.O. Polacow ◽  
M.R. Campos ◽  
M.G. Vecchia ◽  
R. Curi
Keyword(s):  
Wheat Bran ◽  
Aged Rats ◽  
Oat Bran

scholarly journals A novel high-amylose barley cultivar (Hordeum vulgare var. Himalaya 292) lowers plasma cholesterol and alters indices of large-bowel fermentation in pigs

2004 ◽  
Vol 92 (4) ◽  
pp. 607-615 ◽  
Author(s):  
Anthony R. Bird ◽  
Michelle Jackson ◽  
Roger A. King ◽  
Debra A. Davies ◽  
Sylvia Usher ◽  
...  
Keyword(s):  
Hordeum Vulgare ◽  
Wheat Bran ◽  
Large Bowel ◽  
Plasma Cholesterol ◽  
Starch Synthesis ◽  
Distal Colon ◽  
Proximal Colon ◽  
Barley Cultivar ◽  
Bacterial Fermentation ◽  
Oat Bran

Hordeum vulgare var. Himalaya 292 is a new barley cultivar with altered starch synthesis and less total starch but more amylose, resistant starch (RS) and total and soluble NSP including β-glucan. To determine its nutritional potential, young pigs were fed diets containing stabilised wholegrain flours from either Himalaya 292, Namoi (a commercial barley), wheat bran or oat bran at equivalent dietary NSP concentrations for 21 d. Serum total cholesterol was significantly lowered by the Himalaya 292 diet relative to wheat bran, indicating that Himalaya 292 retained its hypocholesterolaemic potential. In all groups SCFA concentrations were highest in the proximal colon and decreased towards the rectum. Digesta pH was lowest in the proximal colon and highest in the distal colon. Large-bowel and faecal pH were significantly lower in the pigs fed the barley and oat diets, indicating greater bacterial fermentation. Caecal and proximal colonic pH was lowest and SCFA pools highest in the pigs fed Himalaya 292. Total and individual SCFA were lowest in the mid- and distal colon of the pigs fed Himalaya 292 or oat bran. These data suggest the presence of more RS in Himalaya 292 and suggest that its fermentation was rapid relative to transit. Differences in faecal and large-bowel anaerobic, aerobic, coliform and lactic acid bacteria were relatively small, indicating a lack of a specific prebiotic action. These data support the potential of this novel barley cultivar to improve health through plasma cholesterol reduction and increased large-bowel SCFA production.

Simple Methods for Measuring Total Oil Content by Benchtop NMR

2004 ◽  
Author(s):  
P Krygsman ◽  
A Barrett ◽  
W Burk ◽  
H Todt
Keyword(s):  
Oil Content ◽  
Total Oil

scholarly journals Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters

2020 ◽  
Vol 122 (10) ◽  
pp. 3227-3238
Author(s):  
Sharmila Vengu ◽  
Haswini Paniker Ravandran ◽  
Sri Puvanesvari Gannasin ◽  
Kharidah Muhammad
Keyword(s):  
Oil Content ◽  
Soy Protein Isolate ◽  
Control Sample ◽  
Protein Isolate ◽  
Moisture Loss ◽  
Content Type ◽  
Batter Formulation ◽  
Batter Viscosity ◽  
And Control

PurposeDeep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI).Design/methodology/approachBanana fritter batters were prepared with individual addition of 2% PCN (w/w), 10% WPI (w/w), 10% SPI (w/w), combination of 2% PCN and 10% WPI, combination of 2% PCN and 10% SPI and control (without hydrocolloid addition). Batter viscosity (Pa.s) and batter pick-up (%) were determined. Banana fritters were analysed for moisture and fat contents, moisture loss, colour, hardness and sensory characteristics.FindingsHydrocolloid addition in the batter system resulted in a higher batter pick-up and viscosity in comparison to control batter system. Moisture loss from banana fritters with batter formulation of 2% PCN and 10% SPI was the lowest while the reduction in oil content (55%) was the highest. Banana fritters with inclusion of hydrocolloids in the batter formulation were equally accepted as the control sample by the sensory panelists with a score range between 6 and 7 for most of the sensory attributes evaluated except for oiliness.Originality/valueApplication of PCN and SPI in batter system to develop banana fritters with low oil content, moist fruit core and crunchy crust is reported for the first time. Batter premix containing PCN and SPI can be produced for fresh and frozen fritters preparation.

Volatile Oil Composition of the Aerial Parts of Ajuga orientalis L. from Iran

2004 ◽  
Vol 59 (3-4) ◽  
pp. 166-168 ◽  
Author(s):  
Seyed Ebrahim Sajjadi ◽  
Alireza Ghannadi
Keyword(s):  
Oil Content ◽  
Volatile Oil ◽  
Oil Composition ◽  
Aerial Parts ◽  
Germacrene D ◽  
Total Oil

The volatile oil content and composition of the aerial parts of Ajuga orientalis L. (Lamiaceae) grown in northern parts of Iran have been analyzed by GC/MS. Thirty compounds were identified, representing 97.9% of the total oil. The main compounds were germacrene-D (24.2%), β-cubebene (18.3%), β-caryophyllene (16.9%) and α-cubebene (5.3%).

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