Changes in the quality of deep-fried dough as influenced by hydrocolloids

Figures & data

Table 1. Ingredients for fried dough (in grams).

Ingredients (g)	Control	PM0.2	PM0.5	XGM0.2	XGM0.5
Flour	100	99.8	99.5	99.8	99.5
Sugar	15	15	15	15	15
Salt	1	1	1	1	1
Yeast	1	1	1	1	1
Water (mL)	100	100	100	100	100
Pectin (PC)	-	0.2	0.5	-	-
Xanthan gum (XG)	-	-	-	0.2	0.5

Figure 1. Effects of pectin and xanthan gum on the moisture content of the fried dough. Bars with superscripts in uppercase (X – Z) in the category show significant difference (P < 0.05) among samples within the same day, while bars with superscripts in lowercase (a – c) in the series show significant difference (P < 0.05) within the same sample from day 1 to day 3 using Duncan’s multiple range tests. PM and XGM represent magwinya with pectin and xanthan gum.

Figure 2. Effects of pectin and xanthan gum on the water activity of fried dough. Bars with superscripts in uppercase (A-E) in the category show significant differences (P < 0.05) among samples within the same day, while bars with superscripts in lowercase (a–c) in the series show significant differences (P < 0.05) within the same sample from day 1 to day 3 using Duncan’s multiple range tests. PM and XGM represent magwinya with pectin and xanthan gum.

Figure 3. Effects of pectin and xanthan gum on the fat content of magwinya. Bars with different superscripts show a significant difference (P < 0.05) among the samples using the Duncan range test. PM and XGM represent pectin and xanthan gum samples.

Table 2. Peroxide value of fried dough samples from day 1 to day 3 of storage.

Samples	Day 1	Day 2	Day 3
Control	5.40 ± 0.20	5.47 ± 0.58	5.53 ± 0.43
PM0.2	5.33 ± 0.42	5.40 ± 0.40	5.47 ± 0.23
PM0.5	5.47 ± 0.70	5.53 ± 0.46	5.60 ± 0.12
XGM0.2	5.40 ± 0.64	5.47 ± 0.70	5.53 ± 0.13
XGM0.2	5.47 ± 0.58	5.47 ± 0.31	5.53 ± 0.13

Results are mean ± standard deviation. There was no significant difference (P > 0.05) among values within the same day and across days. PM and XGM represent magwinya with pectin and xanthan gum.

Table 3. Crumb texture profile of fried dough samples over 3 days of storage.

Texture properties	Samples	Day 1	Day 2	Day 3
Hardness (g)	Control	933.66 ± 39.24^Ac	2004.39 ± 110.22^Ab	2562.99 ± 46.46^Aa
	PM0.2	846.14 ± 44.10^Bc	1826.15 ± 51.33^Bb	2511.86 ± 35.09^Aa
	PM0.5	875.76 ± 41.69^BCc	1903.03 ± 73.86^BCb	2365.11 ± 56.17^Ca
	XGM0.2	729.42 ± 18.32^Cc	1532.35 ± 71.35^Cb	2216.51 ± 50.01^Ba
	XGM0.5	707.78 ± 14.71^Cc	1532.35 ± 50.11^Cb	2023.68 ± 70.70^Da
Chewiness (g)	Control	797.41 ± 21.50^ABc	1781.41 ± 116.81^Ab	2332.08 ± 76.72^Aa
	PM0.2	737.17 ± 51.61^Bc	1570.78 ± 41.29^Bb	2198.25 ± 35.65^Ba
	PM0.5	806.74 ± 42.71^Ac	1718.89 ± 119.29^Ab	1978.67 ± 21.06^BCa
	XGM0.2	685.64 ± 48.62^Cc	1354.47 ± 41.73^Cb	1881.41 ± 58.08^Ca
	XGM0.5	632.82 ± 33.37^Cc	1355.99 ± 51.86^Cb	1760.81 ± 105.66^Cba
Springiness	Control	1.01 ± 0.01^Bb	1.03 ± 0.00^Ba	1.03 ± 0.00^Ba
	PM0.2	1.04 ± 0.02^B	1.02 ± 0.02^B	1.03 ± 0.00^B
	PM0.5	1.05 ± 0.01^A	1.03 ± 0.01^B	1.03 ± 0.01^B
	XGM0.2	1.04 ± 0.03^A	1.02 ± 0.01^B	1.03 ± 0.01^B
	XGM0.5	1.04 ± 0.01^B	1.05 ± 0.01^A	1.04 ± 0.01^A
Cohesiveness	Control	0.84 ± 0.02^Bb	0.87 ± 0.01^Aab	0.88 ± 0.02^Ab
	PM0.2	0.84 ± 0.02^Ba	0.84 ± 0.01^Aa	0.85 ± 0.01^Ba
	PM0.5	0.88 ± 0.01^Ba	0.87 ± 0.02^Aa	0.82 ± 0.03^Bb
	XGM0.2	0.90 ± 0.02^Aa	0.86 ± 0.01^Ab	0.82 ± 0.01^Bc
	XGM0.5	0.86 ± 0.03^Ba	0.84 ± 0.00^Aa	0.83 ± 0.03^Ba

Mean values with different superscripts in lowercase (a-c) in the same row show significant differences (P < 0.05) from day 1 to 3, while values with different superscripts in uppercase (A-D) in the same column show significant differences (P < 0.05) among the samples for each texture property on the same day. PM and XGM represent magwinya with pectin and xanthan gum.

Table 4. Crust-to-crumb texture profile of fried dough samples over 3 days of storage.

Texture properties	Samples	Day 1	Day 2	Day 3
Hardness (g)	Control	1359.63 ± 37.21^Ac	2246.68 ± 83.19^Ab	2619.03 ± 70.94^Aa
	PM0.2	1036.72 ± 76.88^Bc	2028.37 ± 52.35^Bb	2572.49 ± 47.79^Aa
	PM0.5	993.45 ± 78.30^Bc	2120.50 ± 67.14^Bb	2455.68 ± 50.87^Xa
	XGM0.2	787.47 ± 33.64^Bc	1676.48 ± 28.55^Cb	2297.46 ± 56.87^Ca
	XGM0.5	742.66 ± 39.63^Cc	1380.29 ± 26.23^Db	2146.56 ± 59.27^Da
Chewiness (g)	Control	1351.52 ± 39.79^Ac	1950.33 ± 90.54^Ab	2386.29 ± 66.36^Aa
	PM0.2	947.16 ± 46.94^Bc	1934.39 ± 91.96^Ab	2374.16 ± 66.58^Aa
	PM0.5	927.37 ± 85.93^Bc	1898.10 ± 48.78^Ab	2220.17 ± 93.15^Ba
	XGM0.2	704.27 ± 22.28^Cc	1598.43 ± 46.02^Bb	2037.23 ± 74.69^Ca
	XGM0.5	683.11 ± 40.23^Cc	1210.08 ± 44.54^Cb	1888.49 ± 33.17^Da
Springiness	Control	1.08 ± 0.01^Aa	1.05 ± 0.02^Bb	1.04 ± 0.01^Bb
	PM0.2	1.06 ± 0.04^ABa	1.08 ± 0.02^Aa	1.05 ± 0.01^Aa
	PM0.5	1.01 ± 0.01^Cb	1.07 ± 0.00^ABa	1.06 ± 0.02^Aa
	XGM0.2	1.02 ± 0.01^Cb	1.08 ± 0.01^Ab	1.06 ± 0.02^Ab
	XGM0.5	1.03 ± 0.01^Ca	1.02 ± 0.01^Ca	1.02 ± 0.01^Ba
Cohesiveness	Control	0.92 ± 0.01^Aa	0.83 ± 0.01^Cc	0.87 ± 0.01^ABb
	PM0.2	0.86 ± 0.01^Ca	0.88 ± 0.02^Aa	0.88 ± 0.01^Aa
	PM0.5	0.93 ± 0.01^Ab	0.84 ± 0.01^Ca	0.85 ± 0.02^Ca
	XGM0.2	0.88 ± 0.01^Ba	0.88 ± 0.01^Aa	0.84 ± 0.03^Cb
	XGM0.5	0.89 ± 0.00^Ba	0.86 ± 0.02^Ba	0.86 ± 0.02^ABCa

Mean values with different superscripts in lowercase (a-c) in the same row show significant differences (P < 0.05) from day 1 to 3, while values with different superscripts in uppercase (A-D) in the same column show significant differences (P < 0.05) among the samples for each texture property on the same day using LSD test. PM and XGM represent magwinya with pectin and xanthan gum.

Figure 4. Fried dough samples (XG – xanthan gum, PC – pectin).

Table 5. Crust colour profile of fried dough samples over 3 days of storage.

Colour profile	Samples	Day 1	Day 2	Day 3
L*	Control	46.65 ± 0.31^Ba	43.10 ± 0.01^Ab	42.91 ± 0.02^Ab
	PM0.2	46.98 ± 0.02^Aa	43.25 ± 0.04^Cb	38.94 ± 0.02^Bc
	PM0.5	46.56 ± 0.02^Aa	44.61 ± 0.02^Bb	36.33 ± 0.05^Dc
	XGM0.2	43.76 ± 0.01^Ca	40.49 ± 0.02^Eb	38.83 ± 0.01^Cc
	XGM0.5	42.25 ± 0.06^Da	42.03 ± 0.03^Db	39.19 ± 0.01^Bc
a*	Control	18.07 ± 0.01^Ac	18.15 ± 0.03^Bb	18.45 ± 0.02^Ca
	PM0.2	16.63 ± 0.03^Cc	17.44 ± 0.05^Cb	18.05 ± 0.02^Da
	PM0.5	16.32 ± 0.04^Dc	17.18 ± 0.04^Db	18.99 ± 0.02^Ba
	XGM0.2	18.05 ± 0.03^Ac	18.50 ± 0.03^Ab	20.73 ± 0.03^Aa
	XGM0.5	17.55 ± 0.02^Bb	18.12 ± 0.04^Ba	18.13 ± 0.02^Da
b*	Control	30.01 ± 0.19^Cc	32.21 ± 0.03^Ab	32.84 ± 0.13^Ba
	PM0.2	26.03 ± 0.09^Dc	30.59 ± 0.02^Db	33.16 ± 0.09^Aa
	PM0.5	30.08 ± 0.28^Bb	30.89 ± 0.13^Ca	30.21 ± 0.09^Cb
	XGM0.2	29.99 ± 0.15^Cc	31.84 ± 0.07^Bb	33.02 ± 0.08^Aa
	XGM0.5	24.87 ± 0.08^Db	29.56 ± 0.05^Ea	30.39 ± 0.04^Ca
Hue (°)	Control	58.95 ± 0.16^Bb	60.60 ± 0.04^Ba	60.68 ± 0.09^Ba
	PM0.2	57.42 ± 0.07^Cc	60.31 ± 0.06^Cb	61.44 ± 0.04^Aa
	PM0.5	61.52 ± 0.14^Aa	60.92 ± 0.06^Ab	57.84 ± 0.29^Ec
	XGM0.2	58.62 ± 0.42^Bb	59.83 ± 0.07^Da	57.89 ± 0.06^Dc
	XGM0.5	56.18 ± 0.11^Dc	58.49 ± 0.08^Eb	59.18 ± 0.05^Ca
Chroma	Control	35.03 ± 0.16^Ac	36.95 ± 0.13^Ab	37.67 ± 0.12^Ba
	PM0.2	30.89 ± 0.08^Dc	35.21 ± 0.03^Bb	37.75 ± 0.09^Ba
	PM0.5	34.22 ± 0.08^Bc	35.34 ± 0.13^Bb	35.69 ± 0.22^Ca
	XGM0.2	35.01 ± 0.11^Ac	36.82 ± 0.06^Ab	38.99 ± 0.08^Aa
	XGM0.5	31.54 ± 0.05^Cc	34.67 ± 0.03^Cb	35.39 ± 0.03^Da
∆E	Control	-	-	-
	PM0.2	4.25 ± 0.19^Ba	1.77 ± 0.12^Dc	4.01 ± 0.02^Db
	PM0.5	1.79 ± 0.03^Dc	2.23 ± 0.14^Cb	7.10 ± 0.22^Aa
	XGM0.2	2.83 ± 0.31^Cb	2.66 ± 0.03^Bb	4.68 ± 0.01^Ba
	XGM0.5	5.83 ± 0.28^Aa	2.86 ± 0.06^Ac	4.47 ± 0.08^Cb

Mean values with different superscripts in lowercase (a-c) in the same row show significant differences (P < 0.05) from day 1 to 3, while values with different superscripts in uppercase (A-E) in the same column show significant differences (P < 0.05) among the samples for each colour parameter on the same day. PM and XGM represent magwinya with pectin and xanthan gum.

Table 6. Crumb colour profile of fried dough samples over 3 days of storage.

Colour profile	Samples	Day 1	Day 2	Day 3
L*	Control	73.34 ± 0.04^Aa	72.68 ± 0.01^Ab	68.35 ± 0.04^Ec
	PM0.2	72.28 ± 0.34^Ba	71.51 ± 0.01^Bb	71.44 ± 0.00^Ab
	PM0.5	71.09 ± 0.02^Ca	70.51 ± 0.01^Cb	69.59 ± 0.03^Bc
	XGM0.2	67.48 ± 0.01^Eb	67.03 ± 0.01^Ec	69.29 ± 0.01^Ca
	XGM0.5	69.50 ± 0.04^Da	69.36 ± 0.02^Db	69.19 ± 0.01^Dc
a*	Control	0.94 ± 0.00^Ec	1.51 ± 0.02^Eb	2.60 ± 0.01^Ba
	PM0.2	0.98 ± 0.03^Dc	1.74 ± 0.03^Cb	2.10 ± 0.02^Ca
	PM0.5	1.04 ± 0.02^Bc	1.63 ± 0.02^Db	1.90 ± 0.02^Ca
	XGM0.2	1.79 ± 0.02^Cb	1.87 ± 0.02^Ba	1.89 ± 0.02^Ca
	XGM0.5	1.86 ± 0.02^Ac	1.92 ± 0.03^Ab	2.15 ± 0.02^Aa
b*	Control	20.89 ± 0.02^Zc	22.77 ± 0.03^Xb	23.68 ± 0.07^Ba
	PM0.2	21.98 ± 0.03^Yc	22.57 ± 0.01^Ya	23.94 ± 0.03^Aa
	PM0.5	21.98 ± 0.03^Yc	22.39 ± 0.03^Zb	22.70 ± 0.06^Da
	XGM0.2	23.47 ± 0.03^Wb	23.63 ± 0.03^Wa	22.32 ± 0.02^Ec
	XGM0.5	22.25 ± 0.06^Xc	22.70 ± 0.02^Xb	22.83 ± 0.02^Ca
Hue (°)	Control	87.42 ± 0.01^Aa	86.19 ± 0.05^Ab	83.74 ± 0.05^Dc
	PM0.2	87.44 ± 0.07^Aa	85.59 ± 0.07^Bb	84.98 ± 0.03^Bc
	PM0.5	87.29 ± 0.05^Ba	85.83 ± 0.05^Bb	85.22 ± 0.06^Ac
	XGM0.2	85.63 ± 0.04^Ca	85.47 ± 0.06^Cb	85.15 ± 0.06^Ac
	XGM0.5	85.23 ± 0.08^Da	85.17 ± 0.08^Da	84.62 ± 0.05^Cb
Chroma	Control	20.91 ± 0.02^Dc	22.81 ± 0.03^Bb	23.82 ± 0.07^Ba
	PM0.2	22.00 ± 0.03^Cc	22.63 ± 0.03^Cb	24.03 ± 0.03^Aa
	PM0.5	22.01 ± 0.02^Cc	22.46 ± 0.03^Db	22.78 ± 0.06^Da
	XGM0.2	23.53 ± 0.03^Ab	23.71 ± 0.02^Aa	22.40 ± 0.02^Ec
	XGM0.5	22.33 ± 0.06^Bc	22.78 ± 0.02^Bb	22.93 ± 0.02^Ca
∆E	Control	-	-	-
	PM0.2	1.54 ± 0.21^Db	1.21 ± 0.01^Dc	3.14 ± 0.03^Aa
	PM0.5	2.51 ± 0.02^Ca	2.21 ± 0.02^Cb	1.73 ± 0.04^Bc
	XGM0.2	6.67 ± 0.02^Aa	5.72 ± 0.02^Ab	1.79 ± 0.07^Bc
	XGM0.5	4.18 ± 0.01^Ba	3.35 ± 0.03^Bb	1.28 ± 0.05^Cc

Mean values with different superscripts in lowercase (a-c) in the same row show significant differences (P < 0.05) from day 1 to 3, while values with different superscripts in uppercase (A-E) in the same column show significant differences (P < 0.05) among the samples for each colour parameter on the same day. PM and XGM represent magwinya with pectin and xanthan gum