2,699
Views
10
CrossRef citations to date
0
Altmetric
Article

The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough

Efecto que provoca el añadido de salvado de avena y fibra de cáscara de psilio en la reducción de aceite y en algunas propiedades fisicoquímicas de la magwinya, una masa frita en abundante aceite

, ORCID Icon & ORCID Icon
Pages 247-254 | Received 04 Jul 2017, Accepted 04 Oct 2017, Published online: 15 Jan 2018

References

  • Abu-Alruz, K. (2015). Effect of frying time and falafel balls size on fat uptake during deep fat frying. American-European Journal of Agricultural and Environmental Sciences, 15, 1648–1564. doi:10.5829/idosi.aejaes.2015.15.8.9658
  • Adedeji, A. A., & Ngadi, M. O. (2010). Physicochemical changes of foods during frying: Novel Evaluation Techniques and Effects of Process Parameters. In Taylor and Francis (edited by), Physicochemical Aspects of Food Engineering and Processing. Boca Raton, Florida: CRC Press.
  • Almeida, E. L., Chang, Y. K., & Steel, C. J. (2013). Dietary fibre sources in bread: Influence on technological quality. LWT-Food Science and Technology, 50, 545–553. doi:10.1016/j.lwt.2012.08.012
  • American Association of Cereal Chemists (2000). Approved methods of American Association of Cereal Chemists. The American Association of Cereal Chemistry, Inc., St. Paul. Minnesota.
  • Butt, M. S., Tahir-Nadeem, M., Khan, M. K. I., Shabir, R., & Butt, M. S. (2008). Oat: Unique among the cereals. European Journal of Nutrition, 47, 68–79. doi:10.1007/s00394-008-0698-7
  • Czuchajowska, Z., Paszczynska, B., & Pomeranz, Y. (1992). Functional properties of psyllium in wheat-based products. Cereal Chemistry, 69, 516–516.
  • Dhingra, D., Michael, M., Rajput, H., & Patil, R. T. (2011). Dietary fibre in food: A review. Journal of Food Science and Technology, 49, 255–266. doi:10.1007/s13197-011-0365-5
  • Duncan, D. (1955). Multiply range and multiple F test. Biometrics, 11, 1–42. doi:10.2307/3001478
  • Elleuch, M., Bedigian, D., Roiseux, O., Besbes, S., Blecker, C., & Attia, H. (2011). Dietary fibre and fibre-rich by-products of food processing: Characterisation. Technological functionality and commercial applications: A review. Food Chemistry, 124, 411–421. doi:10.1016/j.foodchem.2010.06.077
  • Feili, R., Abdullah, W. N. W., & Yang, T. A. (2013). Physical and sensory analysis of high fiber bread incorporated with jackfruit rind flour. Food Science and Technology, 1, 30–36. doi:10.13189/fst.2013.010203
  • Fischer, H. M., Nanxiong, P., Ralph, R. G. J., Anderson, L., & Marletta, J. A. (2004). The gel forming polysaccharides of psyllium husk (Plantago ovata F.). Carbohydrate Research, 399, 2009–2017. doi:10.1016/j.carres.2004.05.023
  • Grigelmo-Miguel, N., Carreras-Boladeras, E., & Martin-Belloso, O. (1999). Development of high-fruit dietary fiber muffins. European of Food Research and Technology, 210, 123–128. doi:10.1007/s002170050547
  • Guillon, F., & Champ, M. (2000). Structural and physical properties of dietary fibres and consequences of processing on human physiology. Food Research International, 33, 233–245. doi:10.1016/S0963-9969(00)00038-7
  • Inglett, G., & Chen, D. (2012). Antioxidant and pasting properties of oat ß-Glucan hydrocolloids. Food and Nutrition Sciences, 3, 829–835. doi:10.4236/fns.2012.36111
  • Kaur, G., Sharma, S., Nargi, H. P. S., & Dar, B. N. (2012). Functionality properties of pasta enriched with variable cereal bran. Journal of Food Science and Technology., 49, 467–474. doi:10.1007/s13197-011-0294-3
  • Kearney, J., Oldewage – Theron, W., & Napier, C. (2011). Development and processing of a novel food product for a school feeding project in South Africa. African Journal of Hospital Tourism and Leisure, 1, 4–7. ISSN: .
  • Kim, B. K., Chun, Y. G., Cho, A. R., & Park, D. J. (2012). Reduction in fat uptake of doughnut by microparticulated wheat bran. International Journal of Food Sciences and Nutrition, 63, 987–995. doi:10.3109/09637486.2012.690027
  • Lee, J. S., Kim, B. K., Kim, K. H., & Park, D. J. (2008). Preparation of low-fat uptake doughnut by dry particle coating technique. Journal of Food Science, 73, 137–142. doi:10.1111/j.1750-3841.2008.00670.x
  • Lee, S., & Inglett, G. E. (2007). Effect of an oat bran ß-glucan-rich hydrocolloid (C-trim30) on the rheology and oil uptake of frying batters. Journal of Food Science, 72, 222–226. doi:10.1111/j.1750-3841.2007.00326.x
  • Mah, E. (2008). Optimization of a pretreatment to reduce oil absorption in fully fried, battered, and breaded chicken using whey protein isolate as a postbreading dip. Doctoral dissertation, USA: Ohio University.
  • Majzoobi, M., Habibi, M., Hedayati, S., & Farahnaky, A. (2015). Effect of commercial oat fibre on characteristics of batter and sponge cake. Journal of Agricultural Science and Technology, 17, 99–107.
  • Malhotra, R., Hoyo, C., Ostbye, T., Hughes, G., Schwartz, D., Tsolekile, L., … Puoane, T. (2008). Determinants of obesity in an urban township of South Africa. South Africa Journal of Clinical Nutrition, 21, 315–320. doi:10.1080/16070658.2008.11734173
  • Mellema, M. (2003). Mechanisms and reduction of fat uptake in deep fat fried foods. Trends in Food Science and Technology, 14, 364–373. doi:10.1016/S0924-2244(03)00050-5
  • Onipe, O. O., Beswa, D., & Jideani, A. I. O. (2016). Effect of wheat bran incorporation on oil absorption capacity of magwinya. Masters of Science dissertation. South Africa: University of Venda.
  • Onipe, O. O., Beswa, D., & Jideani, A. I. O. (2017). Effect of size reduction on colour, hydration and rheological properties of wheat bran. Food Science and Technology (Campinas). doi:10.1590/1678-457x.12216
  • Pathare, P. B., Opara, U. L., & Al-Said, F. A. J. (2013). Colour measurement and analysis in fresh and processed foods: A review. Food and Bioprocess Technology, 6, 36–60. doi:10.1007/s11947-012-0867-9
  • Pokorny, J. (1998). Substrate influence on the frying process. Grasas Y Aceites, 49(3–4), 265–270. doi:10.3989/gya.1998.v49.i3-4.726
  • Raghavendra, S. N., Rastogi, N. K., Raghavarao, K. S. M. S., & Tharanathan, R. N. (2004). Dietary fibre from coconut residue: Effects of different treatments and particle size on the hydration properties. European Food Research and Technology, 208, 563–567. doi:10.1007/s00217-004-0889-2
  • Sabanis, D., Lebesi, D., & Tzia, C. (2009). Effect of dietary fibre enrichment on selected properties of gluten-free bread. LWT-Food Science and Technology, 42, 1380–1389. doi:10.1016/j.lwt.2009.03.010
  • Southern, R., Cochen, X. D., Farid, M. M., Howard, B., & Eyre, L. (2000). Determining the internal oil uptake and water content of fried thin potato crisps. Food and Bioproducts Processing, 78, 119–125. doi:10.1205/096030800532851
  • Sterna, V., Zute, S., Jansone, I., Brunava, L., & Kantane, I. (2015). Oat grain functional ingredient characterization. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnology Engineering, 9, 786–789.
  • Tabibloghamany, F., Hojjatoleslamy, M., Farhadian, F., & Ehsandoost, E. (2013). Effect of linseed (Linum usitatissimum L) hydrocolloid as edible coating on decreasing oil absorption in potato chips during deep fat frying. International Journal of Agriculture and Crop Science, 6, 63–69.
  • Verna, A., & Mogra, R. (2013). Psyllium husk (Plantago ovata): A wonder food for good health. International Journal of Science and Research, 6, 1581–1585.
  • Yadav, D. N., & Rajan, A. (2012). Fibre as an additive for oil reduction in deep fat fried poori. Journal of Food Science and Technology, 49, 767–773. doi:10.1007/s13197-010-0218-7
  • Yazdanseta, P., Tarzi, B. G., & Gharachorloo, M. (2015). Effect of some hydrocolloids on reducing oil uptake and quality factors of fermented donuts. Journal of Biodiversity and Environmental Sciences, 6, 233–241.