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Effect of some hydrocolloids on reducing oil uptake and quality factors of fermented donuts

Research Paper | February 1, 2015

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Parang Yazdanseta, Babak Ghiassi Tarzi, Maryam Gharachorloo

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J. Bio. Env. Sci.6( 2), 233-241, February 2015


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By increasing obesity and the association of obesity and other health concerns with fried food consumption, the fried food industry is trying to find technologies to limit the fat uptake in fried foods. The effects of various gum types [carboxymethyl cellulose, guar gum, pectin] and their concentrations (0.35%, 0.7%, and 1%) on some quality factors of deep-fat fried donut were studied. Physical properties (moisture, oil, volume) and sensory properties of donut analyzed. As control, sample without gum addition was used. The effect of various concentrations of gums coating on the moisture content was significant. also, statistical analysis showed that coated donuts had significantly lower fat content than the control. In terms of differences weight persentage, differences volume persentage between the control treatments with other treatments, there are significant differences. Significant differences between coated and uncoated parameters L, a, b is established. Sensory evaluation showed that treated and untreated samples had similar rating for flavor, taste, texture and overall quality. The application of edible coating can be easily introduced into the production process and is beneficial to both food industry and consumers.


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Effect of some hydrocolloids on reducing oil uptake and quality factors of fermented donuts

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