Y. O. Odunlami, O. Sobukola, A. A. Adebowale, S. Sanni, L. Sanni, F. Ajayi, O. Faloye, K. Tomslin
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Effect of Ingredient combination and post frying centrifugation on oil uptake and associated quality attributes of a fried snack
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.
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
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