Journal ArticleDOI
Mechanism and reduction of fat uptake in deep-fat fried foods
TLDR
In this article, it was shown that fat uptake is determined by two mechanisms: the condensation effect and the capillary effect, and major reductions claimed in literature and patents are found for coating and batter formulations using various types of biopolymers.Abstract:
Over the past 5 years growing demands for reducing fat content of fried foods have greatly stimulated the amount of research spent on the issue of fat uptake during deep-fat frying. The results of these efforts are summarized in this review. Most of the increased understanding of the mechanism of fat uptake has been brought about by improved imaging techniques. It turns out that fat uptake is basically determined by two mechanisms: the condensation effect and the capillary effect. Major reductions claimed in literature and patents are found for coating and batter formulations using various types of biopolymers.read more
Citations
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Journal ArticleDOI
Edible films and coatings: Structures, active functions and trends in their use
TL;DR: In this paper, the lastest advances on their composition (polymers to be used in the structural matrix), including nanoparticles addition, and properties have been reviewed, as well as the trends in the research about their different applications, including oil consumption reduction in deep-fat fried products, their use in combination with bioactive compounds that bring foodstuff additional functions and shelf life extension of highly perishable products.
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Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
TL;DR: The major reaction products and corresponding chemical alterations were reviewed in this work by comprehensively consulting the papers which previously studied on the chemical changes occurred during deep-fat frying process.
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Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process
TL;DR: A review of the literature on the frying process and more precisely the mechanisms and parameters involved in the oil uptake phenomenon is presented in this article, where both products and processes are considered and their influence via experimental results discussed.
Journal ArticleDOI
Crispy/crunchy crusts of cellular solid foods: a literature review with discussion
TL;DR: In this paper, an integrated approach of crispy/crunchy behavior of cellular solid foods with a dry crust is discussed. But the focus is on products with dry crispy or crunchy crust, such as bread and various snacks.
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Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake
TL;DR: In this article, the fatty acid compositions of seven edible vegetable oils were investigated and correlated with their rheological behaviors and the amount of absorbed oils to fried products, showing that the flow behaviors of vegetable oils are positively governed by their major components (18:1 and 18:2 fatty acids).
References
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Journal ArticleDOI
Application of Edible Coatings on Meats, Poultry and Seafoods: A Review
Abstract: Edible coatings can improve the quality of fresh, frozen, and processed meat, poultry, and seafood products by retarding moisture loss, reducing lipid oxidation and discoloration, enhancing product appearance in retail packages by eliminating dripping, sealing in volatile flavors, functioning as carriers of food additives such as antimicrobial and antioxidant agents, and reducing oil uptake by battered and breaded products during frying. This paper reviews the application of various types of lipid-, polysaccharide-, and protein-based edible coatings, as well as multicomponent edible coating systems, on meats, poultry, and seafoods.
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Factors affecting oil uptake in tortilla chips in deep-fat frying
TL;DR: In this paper, the authors analyzed the effects of different parameters on the final oil content of tortilla chips and found that only 20% of the total oil content was absorbed by the chips during frying, and 64% during cooling, leaving only 36% at the chip's surface.
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Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers
TL;DR: In this article, the variations in moisture content and oil content of samples of 1.5mm thick slices of potato (c.v. Record U.K.) were examined after various frying times at frying temperatures of 145, 165 and 185°C.
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Stabilisation of edible oils with natural antioxidants
TL;DR: In this article, the authors present the results on stabilisation of the main edible oils with different types of natural antioxidants, such as ascorbic acid, tocopherols and carotenoids.
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Interactions between fat and food during deep-frying
TL;DR: In this paper, the main changes in the frying fat due to the nature of the food fried in it as well as modifications in the food as a consequence of the fat or oil used as heat transfer medium are reviewed.