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The oil used for deep-fried products not only serves as a source of cooking. The oil, however, also gets absorbed into the food by increasing the overall fat content. For the food to get cooked properly, the oil needs to be soaked completely. Olive oil is also a healthier choice for deep fry products. Whey isolates have also been shown to reduce oil uptake under pH and concentration local conditions. In boneless patties, whey protein solutions significantly reduced the oil by 37% compared to their control samples. Outline: • Aspects of oil uptake • High Fibre Rich products • Impact of the fibre rich products • Conclusion What-We-Do: • Food Research Lab has developed numerous products for our clients. We have incorporated fibre in many of our formulations to reduce oil absoption and uptake. Some of the products include Pepperoni Chips, Ready-To-Eat Vegan omelette. • Food Research Lab is a global Contract R&D Food, Beverages & Nutraceutical Lab providing solutions to Food, Beverages and Nutraceuticals (F, B&N) industries worldwide Food Research Lab makes your dream concept a commercial product, integrating our strong knowledge of ingredients and processing techniques to help you make the right decisions. Want to know more: https://bit.ly/3Fj9j7h Need to know about our service: https://bit.ly/3kjHW0R Contact us: Website: https://www.foodresearchlab.com/ Contact no: UK- +44- 161 818 4656, INDIA- +91 9566299022 Email: [email protected]
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Incorporating Fibresin Batters and Dough
to Reduce the OilUptake
The oil used for deep fried products not onlyserves as a source of cooking
The oil however also gets absorbed into thefood by increasing the overall fat content.
In order for the food to get cooked properly,the oil needs to be soaked completely.
Foods containing higher calories in additionto the consumption of oily foods are relatedto obesity and heart conditions.
Contd...
For instance, foods such as French fries, which contains at least 340calories.
Consumers are much aware of dietary fibre for its beneficialphysiological metabolic effects.
Healthier alternatives such as coconut oil and palm oil have shownto reduced oil uptake.
Olive oil is also a healthier choice for deep fry products.
Contd...
Whey isolates have also shown to exhibit a reduction ofoil uptake under pH and concentration restrictedconditions.
In boneless patties, whey protein solutions significantlyreduced the oil by 37% when compared to their controlsamples.
It was found that the oil absorption was related to thecontent of amylose of the batter at an inverserelationship.
Contd...
On the contrary, the oil absorption and water loss were relatedlinearly.
It can be simply stated that the longer the time the productsstays in oil, the increased oil absorption.
Batters and breading of the deep fried snacks were also foundto lower the oil absorption due to the addition of flours andstarches in the batter.
Blanching the chips or Pulsing the vegetable with voltage hasalso shown to reduce oil uptake significantly.
Contd...
Oats contain high levels of β-glucan, which are proven to reduce cholesterollevels and glycemic responses.
Fibre extracted from wheat bran is an in effect stool bulking agent and relaxingconstipation and related disorders.
Many fibre rich products are used in used in extruder based snacks, bakeryproducts, breakfast and roti based products have been developed.
Contd...
High fibre rich products not only aid in fibre incorporation but also in theaddition of enhanced functional properties with improved flavour andnutritional properties.
Deep fried items are commonly consumed in India which is made from wheatflour and contains high oil content of around 30%.
The kneaded dough is shaped into different shapes, filled with various fillingsand fried up in vegetable oil to form a crispy external texture.
Contd...
Due to the high fat content, these deep fried snacks are considered as a junkfood even though it is much enjoyed by the Indian and Middle Easternconsumers.
The major advantage of fibre incorporation of fibre in batter or doughformulations is that they are found to reduce the uptake of oil consumptions.
The soluble fibres present in the oats hold water to form the viscosity andresult in reduced oil uptake.
They are also used as a fat replacer in cake applications instead of regularanimal based products.
Contd...
Soybean fibre when used along with xanthan gum was foundto inhibit the oil absorption in deep fried fish nuggets.
Compared to the control samples, the soybean fibreincorporated fish nuggets had significantly lower fat content inthe crust as well as in the core with the highest moistureretention.
Moreover, enhanced crispiness, brighter golden yellow colour,and improved elasticity were achieved using soluble fibres.
Contd...
The overall moisture content was foundto be in the range of 18.3 to 27 withrespect to the oil content 19.3% to 30%.
The total dietary fibres, soluble andinsoluble fibre contents of whole wheatflour, wheat and oat bran wereinvestigated.
Contd...
For extruded products, pellets play a key role indeciding the texture and the final properties such ashardness, density and expansion ratio.
This could be based on the drying and conditioning;however, the exact factor responsible for the physicalproperties is not determined.
The overall content and percentage of fat in potatopellets with 5-10% of fibre was found to be in therange of 32 to 37% higher than the control samples.
Contd...
The incorporation of wheat and corn bran tothe pellets increased the fat content in snacksbut no overall results were observed in termsof fortification.
Products with added fibre were found to havean influence on the fat content with improvedphysical properties of the deep fried snacks.
Contd...
Properties such as fat content, density, texture andlightness were found to be altered upon fortification.
The suggested dosage amounts of fibre supplementswere found to be based on the expansion degreerequired from the pellets.
Similarly, fortification of the products with proteinconcentrates such as Whey protein, resulted in diversesnack properties with different expansion and moisturecontents.
Contd...
The introduction of soluble fibres to pellets resulted in diminishedstarch content and higher far content.
The highest degree was as high as 33 %. To achieve a suitablesnacks expansion the necessary conditions was supposed to bepresent with gelatinized starch.
A low degree of gelatinized starch pellets was found to be linkedwith low viscoelastic properties with results in permanent, roughstructure.
Contd...
Therefore, such additives like protein and fibre decide the properties of snacksto a degree based on the amount, and compositions.
The enhanced density of the snacks was achieved with the addition of corngerm with their interaction of gelatinizing starch and fat content during thepreparation process.
A few differences in the texture were observed between the fortified samplesand their control. Fried snacks made with corn bran in comparison to the wheatbean were found to be lighter with the addition of fibres. Corn germ also resultsin lighter coloured snacks.
