Preparation of low-fat uptake doughnut by dry particle coating technique

Journal of Food Science

Volumn 73, Issue 3, 2008, Pages

  Lee, J S ^a   Kim, B K ^a   Kim, K H ^b   Park, D J ^a  

^a Korea Food Research Institute   (South Korea)

^b Korea University   (South Korea)

Author keywords

Composite; Deep fat frying; Doughnut; Dry particle coating; Low fat uptake

Indexed keywords

FAT;

ADSORPTION; ARTICLE; CHEMISTRY; CONSUMER; COOKING; DOSE RESPONSE; FAT INTAKE; HEAT; HUMAN; LOW FAT DIET; METHODOLOGY; PARTICLE SIZE; SOYBEAN; WHEAT;

ADSORPTION; CONSUMER SATISFACTION; COOKERY; DIET, FAT-RESTRICTED; DIETARY FATS; DOSE-RESPONSE RELATIONSHIP, DRUG; FATS; HEAT; HUMANS; PARTICLE SIZE; SOYBEANS; TRITICUM;

GLYCINE MAX; TRITICUM AESTIVUM;

EID: 41749125209     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00670.x     Document Type: Article

References (27)

1. Albert S, Mittal GS. 2002. Comparative evaluation of edible coating to reduce fat uptake in a deep-fried cereal product. Food Res Int 35 (5 445 58.
2. Ang JF. 1993. Reduction of fat in fried batter coatings with powdered cellulose. J Am Oil Chem Soc 70 (6 619 22.
3. Bauder A, Muller F, Polke R. 2004. Investigations concerning the separation mechanism in deflector wheel classifier. Int J Miner Process 74 : 147 54.
4. Caroline DK, Kim H, Nora AU. 2006. Dry coating in a rotary fluid bed. Eur J Pharm Sci 27 : 212 9.
5. DeFrain JM, Shirley JE, Behnke KC, Titgemeyer EC, Ethington RT. 2003. Development and evaluation of a pelleted feedstuff containing condensed corn steep liquor and raw soybean hulls for dairy cattle diets. Animal Feed Sci Technol 107 (1 75 86.
6. Duxbury DD. 1989. Oil water barrier properties enhanced in fried foods. Food Proc 50 (2 66 7.
7. Freichel OL, Lippold BC. 2004. Artificially induced polymer particle erosion of oral hydrocolloid systems by the addition of insoluble cellulose fibres to fibre-free methylhydroxy ethylcellulose (MHEC). Eur J Pharm Biopharm 57 : 527 32.
8. Garcia MA, Ferrero C, Bertola N, Martino M, Zaritzky N. 2002. Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innov Food Sci Eng Technol 3 : 391 7.
9. Henderson A. 1988. Cellulose ethers - the role of thermal gelation. In : Phillips GO, Williams PA. Wed-luck DJ, editors. Gums and stabilizers for the food industry. Vol. 4. Oxford, U.K. : I.R.L. Press. p 265 75.
10. Khalil AH. 1999. Quality of French fried potatoes as influenced by coating with hydrocolloids. Food Chem 66 : 201 8.
11. Kim BK, Lee JS, Lee CH, Park DJ. 2008. Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean hull. Lebensm Wiss Technol 41 : 34 41.
12. Ku KH, Park DJ, Kim SH. 1996. Characteristics and application of soybean hull fractions obtained by microparticulation/air-classification. Korean J Food Sci Technol 28 (3 506 13.
13. Mallikarjunan P, Chinnan MS, Balasubramaniam VM, Phillips RD. 1997. Edible coatings for deep-fat frying of starchy products. Lebensm Wiss Technol 30 : 709 14.
14. Martin ML, Davis AB. 1986. Effect of soy flour on fat absorption by cake donuts. Cereal Chem 63 (3 252 5.
15. Mellema M. 2003. Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci Technol 14 : 364 73.
16. Meyers MA. 1990. Functionality of hydrochloride in batter coating system. In : Kulp K, Loewe R, editors. Batters and breadings in food processing. St. Paul, Minn. : American Assn. Cereal Chemists. p 117 42.
17. Moyano PC, Pedreschi F. 2006. Kinetics of oil uptake during frying of potato slices: effect of pre-treatments. Lebensm Wiss Technol 39 : 285 91.
18. Naito M, Kondo A, Yokoyama T. 1993. Application of comminution techniques for the surface modification of powder materials. Iron Steel Ins Japan Int 33 (9 915 24.
19. Nalesnik CA, Onwulata CI, Tunick MH, Phillips JG, Tomasula PM. 2007. The effects of drying on the properties of extruded whey protein concentrates and isolates. J Food Eng 80 : 688 94.
20. Noblet J, Le Goff G. 2001. Effect of dietary fiber on the energy value of feeds for pigs. Animal Feed Sci Technol 90 : 35 52.
21. Pfeffer R, Dave RN, Wei D, Ramlakhan M. 2001. Synthesis of engineered particulates with tailored properties using dry particle coating. Powder Technol 117 : 40 67.
22. Pinthus EJ, Weinberg P, Saguy IS. 1993. Criterion for oil uptake during deep-fat frying. J Food Sci 58 : 204 5, 222.
23. Rayner M, Ciolfi V, Maves B, Stedman P, Mittal GS. 2000. Development and application of soy-protein films to reduce fat intake in deep-fried foods. J Sci Food Agric 80 : 777 82.
24. Sessa DJ. Wolf WJ. 2001. Bowman-Birk inhibitors in soybean seed coats. Ind Crops Prod 14 : 73 83.
25. Shih FF, Bett-garber KL, Daigle KW, Ingram D. 2005. Effects of rice batter on oil uptake and sensory quality of coated fried okra. J Food Sci 70 (1 18 21.
26. Suderman DR, Wiker J, Cunningham FE. 1981. Factors affecting adhesion of coating to poultry skin: effect of various protein and gum sources in the coating composition. J Food Sci 46 : 1010 1.
27. Watano S, Imada Y, Miyanami K, Wu CY, Dave RN, Pfeffer R, Yoshida T. 2000. Surface modification of food fiber by dry particle coating. J Chem Eng Japan 33 (6 848 54.