Thus, oil uptake in fried foods has become a health concern. Nugget is one of the popular and favourite fried foods (Soorgi et al. ... food Prior art date 2006-05-16 Legal status (The legal status is an assumption and is not a legal conclusion. The physical characteristics of fried batters were studied using model systems based on rice flours. Required fields are marked *. The moisture in the food will also prevent oil from getting into the food. be more effective in reducing oil uptake in the fried product. share. The food cooked utilizing the Frylow comes out fresh, full of it’s own natural flavor. When a coated food product is fried, the film hinders oil absorption, resulting in a reduction of fat absorption, calories and an improvement in the nutritional qualities of the final product 27. The effect of rice bran on oil uptake has not been previously investigated. This review summarizes up-to-date findings regarding the related works of literature undertaken in order to reduce oil content in fried foods. It emphasizes the importance of modifying product surface and frying technique in reducing oil uptake during deep-fat frying. Protein coatings can generally inhibit oil uptake due to their film-forming characteristics and proper mechanical integrity. Frying batters are used to add value to a product by improving texture, flavour, weight and volume and reducing water loss during frying which, in turn, lessens oil absorption. However, if you fry the food too long, it will lost the moisture and the ability to prevent oil to get in. i tried using a paper towel but it barely helped i tried decreasing the heat while it was frying but it changed nothing. Log in or sign up to leave a comment log in sign up. 2011). Mah E(1), Brannan RG. We use cookies to help provide and enhance our service and tailor content and ads. Reginald C. Agu. Potato chip-based pellets (PCBPs) are the most commonly consumed fried food item manufactured globally. The food cooked utilizing the Frylow comes out fresh, full of it’s own natural flavor. As demands for fried foods are increased by consumers, so is its health concern. In terms of the oil absorption of various foods, all fried foods are going to absorb some oil, usually between 8-25% the weight of the food being fried. consumers, over half described themselves as “Fried Food Curtailers” or “Fried Food Avoiders” (Services, 2003). Studies have also shown that bulk of oil in fried foods are absorbed during cooling (post-frying) than during frying. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.) The reduction of the fat content in fried food is desirable, mainly Edible coating is a thin layer that forms on the surface of food to extend the shelf life of these food (Zambrano-Zaragoza, et al. also resulted in reduced moisture loss and oil absorption. The objective of the present work was to analyse the effect of coating formulation on the quantity and composition of oil-uptake by potato strips and dough discs, and the quality of frying oil after several frying batches. From the literature reviewed, soy protein isolate, methylcellulose, whey protein isolate and wheat gluten protein isolate showed to be the best materials for coating, depending on the substrate which can reduce oil uptake by 35–40%. During the deep fat frying method, oil not only serves as a heating medium but also absorbs into the food, increasing the total fat content. After hot air is generated, this modern fryer will force the air to circulate quickly within the cooking chamber. Effective approaches for reducing oil absorption in deep-fat fried foods were reviewed. This film is suitable as an oil barrier to reduce oil absorption into the food stuffs. With the incorporation of this formulation, oil absorption was reduced by 30%. Olive oil is probably the best kind of oil you can use to make your fried foods. Due to lower oil absorption rate in food cooked utilizing the Frylow technology food is lighter, crisper and healthier. Because of health concerns, consumers prefer fried food with low oil content and good sensory properties. These properties allowed it to be used as a barrier in fried foods to reduce oil intake and moisture loss during frying. Simply adding WELLENCE™ Smart Fry to a batter or coating system can help provide 30 to 50% fat reduction in the final fried product, with minimal impact on the texture or sensory profile. The proposed ways were the modification of product surface, frying medium and frying technique. 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