Effects of food gums and pre-drying on reduction of fat content during deep-frying

Abstract

Deep frying is commonly used in the food industry and domestic households. Fried foods which are high in fat content are becoming a regular diet globally. The physical and chemical changes and oil uptake contributes to the unique taste and texture of fried foods. The consumption of food high in fat content and low in nutritional value such as dietary fibre is a health concern. Consumer awareness has led many food industries to find ways and alternatives to reduce the fat content while maintaining the organoleptic properties of fried foods. This research was carried out to investigate the effects of adding lupin flour, food gums (0.25, 0.75, 1 and 2 %) and pre-drying (60 and 90 min) of fried chips. The fat content was significantly reduced when samples were pre-dried for 60 and 90 min at 55 ± °C. Each food gums had different effects on the reduction of fat and moisture content. The correlation between moisture content before frying and fat content of chips with or without food gums, confirms that decreasing the moisture content before deep-frying can be used to produce low-fat chips.

Date of Award	2019
Original language	English