Reduction in fat uptake of doughnut by microparticulated wheat bran

International Journal of Food Sciences and Nutrition

Volumn 63, Issue 8, 2012, Pages 987-995

  Kim, Bum Keun ^a   Chun, Yong Gi ^a   Cho, Ah Ra ^a   Park, Dong June ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Dietary fibre; Doughnut; Dry particle coating; Fat uptake; Microparticulated wheat bran

Indexed keywords

SOYBEAN OIL; WATER;

ADSORPTION; ARTICLE; CHEMISTRY; COLOR; COMPARATIVE STUDY; COOKING; DIETARY FIBER; FAST FOOD; FAT INTAKE; FLOUR; FOOD HANDLING; HARDNESS; LOW FAT DIET; MECHANICS; PARTICLE SIZE; PHYSICAL CHEMISTRY; PLANT SEED; SCANNING ELECTRON MICROSCOPY; SURFACE PROPERTY; WHEAT;

ADSORPTION; COLOR; COOKING; DIET, FAT-RESTRICTED; DIETARY FATS; DIETARY FIBER; FAST FOODS; FLOUR; FOOD HANDLING; HARDNESS; MECHANICAL PHENOMENA; MICROSCOPY, ELECTRON, SCANNING; PARTICLE SIZE; PHYSICOCHEMICAL PHENOMENA; SEEDS; SOYBEAN OIL; SURFACE PROPERTIES; TRITICUM; WATER;

TRITICUM AESTIVUM;

EID: 84868649643     PISSN: 09637486     EISSN: 14653478     Source Type: Journal    
DOI: 10.3109/09637486.2012.690027     Document Type: Article

References (35)

1. Albert S, Mittal GS. 2002. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Food Res Int 35(5):445-458.
2. American Association of Cereal Chemists (AACC) 2000. Approved methods of the American Association of Cereal Chemists. S.t. Paul, MN: American Association of Cereal Chemists, Inc.
3. Ang JF. 1993. Reduction of fat in fried batter coating with powder cellulose. J Am Oil Chem Soc 70(6):619-622.
4. Association of Official Analytical Chemists (AOAC) 1995. Official methods of analysis, Association of Official Analytical Chemists. 16th ed., Virginia: AOAC.
5. Bouchon P, Afuilera JM, Pyle DL. 2003. Structure oil-absorption relationships during deep-fat frying. J Food Sci 68(9): 2711-2716.
6. Chau CF, Cheung CK, Wong YS. 1997. Functional properties of protein concentrates from three Chinese indigenous legume seeds. J Agric Food Chem 45:2500-2503.
7. Chen H, Rubenthaler GL, Leung HK, Baranowski JD. 1988. Chemical, physical, and baking properties of apple fiber compared with wheat and oat bran. Cereal Chem 65(3): 244-247.
8. Duxbury DD. 1989. Oil water battier properties enhanced in fried foods. Food Proc 50(2):66-67.
9. Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C. 2011. Dietary fiber and fiber-rich by-products of food processing: characterisation, technological functionality and commercial applications: a review. Food Chem 124:411-421.
10. Fleuryn N, Lahaye M. 1991. Chemical and physico-chemical characterization of fibers from Laminaria Digitata (kombu Breton): a physiological approach. J Sci Food Agric 55(3): 389-400.
11. Freichel OL, Lippold BC. 2004. Artificially induced polymer particle erosion of oral hydrocolloid systems by the addition of insoluble cellulose fibers to fiber-free methylhydroxy ethylcellulose (MHEC). Eur J Pharm Biopharm 57:527-532.
12. Gomez M, Ronda F, Blanco AC, Cacallero PA, Apesteguia A. 2003. Effect of dietary fibre on dough rheology and bread quality. Eur Food Res Technol 216:51-56.
13. Heller SN, Hackler LR, Rivers JM, Van Soest PJ, RoeDA, Lewis BA, Robertson J. 1980. Dietary fiber: the effect of particle size of wheat bran on colonic function in young adult men. Am J Clin Nutr 33:1734-1744.
14. Hemery Y, Holopainen U, Lampi AM, Lehtinen P, Nurmi T, Piironen V, et al. 2011. Potential of dry fractionation of wheat bran for the development of food ingredients, part II: electronic separation of particles. J Cereal Sci 53:9-18.
15. Hung VP, Maeda T, Morita N. 2007. Dough and bread qualities of flour with whole waxy wheat flour substitution. Food Res Int 40: 273-279.
16. Kim YH. 1998. Rheological properties of dough added with wheat bran. J Korean Soc Food Sci Nutr 27:1125-1131.
17. Kim BK, Lee JS, Lee CH, Park DJ. 2008. Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean full. LWT-Food Sci Technol 41: 34-41.
18. Lebesi DM, Tzia C. 2011. Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food Bioprocess Technol 4: 710-722.
19. Lee JS, Kim BK, Kim KH, Park DJ. 2008. Preparation of low-fat uptake doughnut by dry particle coating technique. J Food Sci 73:137-142.
20. Mallikarjunan P, Chinnan MS, Balasubramaniam VM, Phillips RD. 1997. Edible coatings for deep-fat frying of starchy products. LWT-Food Sci Technol 30:709-714.
21. Marshall WE, Wartelle LH, Boler DE, Johns MM, Toles CA. 1999. Enhanced metal adsorption by soybean hulls modified with citric acid. Bioresour Technol 69:263-268.
22. Ouabbas Y, Dodds J, Galet L, Chanayou A, Baron M. 2009. ParticleYparticle coating in a cyclomix impact mixer. Powder Technol 189:245-252.
23. Pfeffer EJ, Dave RN, Wei D, Ramlakhan M. 2001. Synthesis of engineered particulates with tailored properties using dry particle coating. Powder Technol 117:40-67.
24. Pinthus EJ, Weinberg P, Saguy IS. 1993. Criterion for oil uptake during deep-fat frying. J Food Sci 58:204-205.
25. Pomeranz Y. 1978. Wheat: chemistry and technology. St Paul, MN: AACC. p 75.
26. Pradeep KG, Rekha SS, Pushpa RK. 1999. Deep-fat fried noodlelike products from model individual blends of corn starch with casein, soy protein or their hydrolysates. J Sci Food Agric 79: 1577-1582.
27. Schoch TJ. 1964. Swelling power and solubility of granular starches.
28. In: Whistler RL, editor. Methods in carbohydrate chemistry. Vol. 4. New York: Academic Press. p 106-108.
29. Shin FF, Daigle KW, Clawson EL. 2001. Development of low oiluptake donuts. J Food Sci 66(1):141-144.
30. Sidhu JS, Suad N, Al-hooti SN, Al-Saqer JM. 1999. Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread. Food Chem 67:365-371.
31. Ufheil G, Escher F. 1996. Dynamics of oil uptake during deep-fat frying of potato slices. LWT-Food Sci Technol 26:640-664.
32. Vitaglione P, Napolitano A, Fogliano V. 2008. Cereal dietary fiber: a natural functional ingredient to deliver phenolic compounds into the gut. Trends Food Sci Technol 19:451-463.
33. 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 Jpn 33(6):848-854.
34. Yang J, Sliva A, Banerjee A, Dave RN, Pfeffer R. 2005. Dry particle coating for improving the flowability of cohesive powders. Powder Technol 158:21-33.
35. Zhu KX, Huang S, Peng W, Qian HF, Zhou HM. 2010. Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Res Int 43:943-948.