Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack

IF 0.9 Q4 FOOD SCIENCE & TECHNOLOGY Journal of Culinary Science & Technology Pub Date : 2021-02-15 DOI:10.1080/15428052.2021.1885000

Y. O. Odunlami, O. Sobukola, A. A. Adebowale, S. Sanni, L. Sanni, F. Ajayi, O. Faloye, K. Tomslin

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引用次数: 2

Abstract

ABSTRACT Effects of ingredient combination and Post-Frying Centrifugation (PFC) on qualities of low-fat and high fiber-fried snacks were investigated. Wheat Flour (WF), High-Quality Cassava Flour (HQCF) and Corn Bran (CB) were combined in the ratios 92:8:0, 83:12:5, 75:15:10, 62:18:20, 50:20:30, and 40:20:40, respectively. Conditioned blends (moisture content of 37.8%) were rested, sheeted, cut and fried at 170 ± 2°C for 5 min. Some fried matrices were centrifuged for 3 min immediately after frying. Samples with the highest CB had the highest oil uptake (19.91 ± 0.04%) and Total Dietary Fiber (TDF) (20.47 ± 0.41 g/100 g) but expanded least (61.52 ± 13.78%). Oil Uptake (OU), redness, change in color and TDF increased with CB inclusion but OU decreased by 55.21% after PFC. Negative correlation existed between OU and expansion (r = −0.852) and TDF with expansion (r = −0.85) while a positive correlation existed between TDF and OU (r = 0.945). Scanning Electron Microscopy (SEM) revealed the role of CB in OU.

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配料组合及油炸后离心对油炸食品吸油率及相关品质的影响

摘要研究了配料组合和油炸后离心(PFC)对低脂高纤维油炸零食品质的影响。分别以92:8:0、83:12:5、75:15:10、62:18:20、50:20:30和40:20:40的比例组合小麦粉(WF)、优质木薯粉(HQCF)和玉米皮(CB)。经调节的共混物(含水率为37.8%)静置、薄片、切割，在170±2°C下煎炸5分钟。部分煎炸基质在煎炸后立即离心3分钟。粗纤维素含量最高的样品吸油率最高(19.91±0.04%)，总膳食纤维(TDF)为20.47±0.41 g/100 g，但膨胀率最低(61.52±13.78%)。CB包埋后，吸油量(OU)、发红度、颜色变化、TDF均增加，但pfc包埋后，OU下降55.21%，OU与膨化呈负相关(r = - 0.852)， TDF与膨化呈负相关(r = - 0.85)， TDF与OU呈正相关(r = 0.945)。扫描电镜(SEM)显示了CB在OU中的作用。

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来源期刊

Journal of Culinary Science & Technology FOOD SCIENCE & TECHNOLOGY-

CiteScore

3.20

自引率

7.70%

发文量

期刊介绍： The Journal of Culinary Science & Technology aims to communicate the vital issues, latest developments, and thinking on the science and technology behind meal planning, preparation, processing, and service for a global consuming public. These issues relate to food management in a variety of settings that include culinary-related operations, food production, food product development, restaurant management and other foodservice ventures. It is the Journal''s intention to encourage an interchange among culinary professionals, food scientists and technologists, research chefs, foodservice managers, educators and researchers. Contributors are encouraged to identify the practical implications of their work for food operations, promoting and evaluating food knowledge, the science of alcohol, examining changing trends and attitudes, healthy eating lifestyles, innovation management, and enhancing and developing practical culinary skills. It is the Journal of Culinary Science & Technology''s policy to use a ''double-blind review'' procedure for the evaluation of all articles. Therefore, the reviewers and the author(s) are not identified to each other. Scope/Coverage: -Culinary innovation -Blurring lines between food technology and culinary arts -Issues and trends related to human nutrition -The collaboration between food science and culinary innovation -Techniques and technology and their role in quality of life/guest satisfaction associated with culinary, wine and food experiences -Trends in molecular gastronomy and its derivates -Annual review of trends in culinary science and technology -Applied research -Relevant research notes -Management styles, methods and principles -Techniques and innovations