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Effect of additives on fat uptake and sensory quality of deep fried foods

Effect of additives on fat uptake and sensory quality of deep fried foods Purpose – The purpose of this paper is to investigate the effect of incorporation of selected additives on fat uptake and sensory quality of two traditional deep fried snacks. Design/methodology/approach – A wheat‐based snack Diamond cuts , and a rice and gram‐based spicy snack Kodbale , were chosen. The products were prepared by incorporating to the dough, 0.2, 0.5, 0.75 and 1.0 per cent of 11 different additives like gum acacia, gum Tragacanth, Methylcellulose, Gaur Gum, Pectin, Gum Karaya, Gum Carageenan, Xanthan Gum, Gum Gellan, Seafoam and Beligara . Products were evaluated for sensory attributes and fat uptake was estimated by soxhlet extraction. Findings – Results indicated that average fat uptake in Diamond cuts and Kodbale was 28.00 and 30 per cent, respectively. In Diamond cuts , while addition of additives did not alter fat uptake remarkably, a slight decrease in the case of gum Tragacanth (0.2 per cent) and Gaur Gum and Gum Carageenan (0.75 per cent) was observed. Statistical analysis of sensory attributes revealed only a marginal difference in textural quality of Diamond cuts incorporated with Gaur Gum, Pectin and Beligara . In Kodbale , fat uptake was marginally lowered by the addition of Gaur Gum, gum Tragacanth, Xanthan Gum and Gum Carageenan at 0.75 per cent. No significant differences were observed among the sensory qualities except for marginal differences in textural quality of Kodbale incorporated with Gaur Gum, Gum Carageenan and Beligara. It can be concluded that addition of additives did not influence the fat uptake or sensory quality of fried products studied to a significant extent. Originality/value – Since some of the additives improved textural quality of products and fried products are usually stored and consumed, these additives can probably help in improving the texture of stored products. Further studies in this area would help in confirming this. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Effect of additives on fat uptake and sensory quality of deep fried foods

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References (10)

Publisher
Emerald Publishing
Copyright
Copyright © 2008 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346650810871902
Publisher site
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Abstract

Purpose – The purpose of this paper is to investigate the effect of incorporation of selected additives on fat uptake and sensory quality of two traditional deep fried snacks. Design/methodology/approach – A wheat‐based snack Diamond cuts , and a rice and gram‐based spicy snack Kodbale , were chosen. The products were prepared by incorporating to the dough, 0.2, 0.5, 0.75 and 1.0 per cent of 11 different additives like gum acacia, gum Tragacanth, Methylcellulose, Gaur Gum, Pectin, Gum Karaya, Gum Carageenan, Xanthan Gum, Gum Gellan, Seafoam and Beligara . Products were evaluated for sensory attributes and fat uptake was estimated by soxhlet extraction. Findings – Results indicated that average fat uptake in Diamond cuts and Kodbale was 28.00 and 30 per cent, respectively. In Diamond cuts , while addition of additives did not alter fat uptake remarkably, a slight decrease in the case of gum Tragacanth (0.2 per cent) and Gaur Gum and Gum Carageenan (0.75 per cent) was observed. Statistical analysis of sensory attributes revealed only a marginal difference in textural quality of Diamond cuts incorporated with Gaur Gum, Pectin and Beligara . In Kodbale , fat uptake was marginally lowered by the addition of Gaur Gum, gum Tragacanth, Xanthan Gum and Gum Carageenan at 0.75 per cent. No significant differences were observed among the sensory qualities except for marginal differences in textural quality of Kodbale incorporated with Gaur Gum, Gum Carageenan and Beligara. It can be concluded that addition of additives did not influence the fat uptake or sensory quality of fried products studied to a significant extent. Originality/value – Since some of the additives improved textural quality of products and fried products are usually stored and consumed, these additives can probably help in improving the texture of stored products. Further studies in this area would help in confirming this.

Journal

Nutrition & Food Science – Emerald Publishing

Published: May 23, 2008

Keywords: Additives; Fats; Food products; India

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