Incorporating fibres in batters and dough to reduce the oil uptake |Foodresearchlab

Incorporating Fibres in Batters and Dough to Reduce the Oil Uptake

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.

In order for the food to get cooked properly, the oil needs to be soaked completely.

Foods containing higher calories in addition to the consumption of oily foods are related to obesity and heart conditions.

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For instance, foods such as French fries, which contains at least 340 calories.

Consumers are much aware of dietary fibre for its beneficial physiological metabolic effects.

Healthier alternatives such as coconut oil and palm oil have shown to reduced oil uptake.

Olive oil is also a healthier choice for deep fry products.

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Whey isolates have also shown to exhibit a reduction of oil uptake under pH and concentration restricted conditions.

In boneless patties, whey protein solutions significantly reduced the oil by 37% when compared to their control samples.

It was found that the oil absorption was related to the content of amylose of the batter at an inverse relationship.

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On the contrary, the oil absorption and water loss were related linearly.

It can be simply stated that the longer the time the products stays in oil, the increased oil absorption.

Batters and breading of the deep fried snacks were also found to lower the oil absorption due to the addition of flours and starches in the batter.

Blanching the chips or Pulsing the vegetable with voltage has also shown to reduce oil uptake significantly.

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Oats contain high levels of β-glucan, which are proven to reduce cholesterol levels and glycemic responses.

Fibre extracted from wheat bran is an in effect stool bulking agent and relaxing constipation and related disorders.

Many fibre rich products are used in used in extruder based snacks, bakery products, breakfast and roti based products have been developed.

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High fibre rich products not only aid in fibre incorporation but also in the addition of enhanced functional properties with improved flavour and nutritional properties.

Deep fried items are commonly consumed in India which is made from wheat flour and contains high oil content of around 30%.

The kneaded dough is shaped into different shapes, filled with various fillings and fried up in vegetable oil to form a crispy external texture.

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Due to the high fat content, these deep fried snacks are considered as a junk food even though it is much enjoyed by the Indian and Middle Eastern consumers.

The major advantage of fibre incorporation of fibre in batter or dough formulations 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 and result in reduced oil uptake.

They are also used as a fat replacer in cake applications instead of regular animal based products.

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Soybean fibre when used along with xanthan gum was found to inhibit the oil absorption in deep fried fish nuggets.

Compared to the control samples, the soybean fibre incorporated fish nuggets had significantly lower fat content in the crust as well as in the core with the highest moisture retention.

Moreover, enhanced crispiness, brighter golden yellow colour, and improved elasticity were achieved using soluble fibres.

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The overall moisture content was found to be in the range of 18.3 to 27 with respect to the oil content 19.3% to 30%.

The total dietary fibres, soluble and insoluble fibre contents of whole wheat flour, wheat and oat bran were investigated.

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For extruded products, pellets play a key role in deciding the texture and the final properties such as hardness, density and expansion ratio.

This could be based on the drying and conditioning; however, the exact factor responsible for the physical properties is not determined.

The overall content and percentage of fat in potato pellets with 5-10% of fibre was found to be in the range of 32 to 37% higher than the control samples.

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The incorporation of wheat and corn bran to the pellets increased the fat content in snacks but no overall results were observed in terms of fortification.

Products with added fibre were found to have an influence on the fat content with improved physical properties of the deep fried snacks.

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Properties such as fat content, density, texture and lightness were found to be altered upon fortification.

The suggested dosage amounts of fibre supplements were found to be based on the expansion degree required from the pellets.

Similarly, fortification of the products with protein concentrates such as Whey protein, resulted in diverse snack properties with different expansion and moisture contents.

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The introduction of soluble fibres to pellets resulted in diminished starch content and higher far content.

The highest degree was as high as 33 %. To achieve a suitable snacks expansion the necessary conditions was supposed to be present with gelatinized starch.

A low degree of gelatinized starch pellets was found to be linked with low viscoelastic properties with results in permanent, rough structure.

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Therefore, such additives like protein and fibre decide the properties of snacks to a degree based on the amount, and compositions.

The enhanced density of the snacks was achieved with the addition of corn germ with their interaction of gelatinizing starch and fat content during the preparation process.

A few differences in the texture were observed between the fortified samples and their control. Fried snacks made with corn bran in comparison to the wheat bean were found to be lighter with the addition of fibres. Corn germ also results in lighter coloured snacks.

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