ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
The ability of the dry ingredient curdlan (0% to 1% w/w) to lower oil uptake and moisture loss in doughnuts during deep-fat frying was compared with that of cellulose derivatives. An index expressing the ratio between oil uptake and moisture loss was developed. The addition of curdlan showed a linear effect on reducing each parameter (p 〈 0.001) within a range of 0% to 0.5%. This effect of curdlan probably is attributed to its thermal gelling property, and the heat-induced gel during frying probably functioned as an oil and moisture barrier. Cellulose derivatives were less effective than curdlan in this respect.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1999.tb15933.x
