348
Views
14
CrossRef citations to date
0
Altmetric
Food composition and analysis

Reduction in fat uptake of doughnut by microparticulated wheat bran

, , &
Pages 987-995 | Published online: 28 May 2012

References

  • Albert S, Mittal GS. 2002. Comparative evaluation of edible coatings to reduce fat uptake in a deep-fried cereal product. Food Res Int. 35 5: 445–458.
  • American Association of Cereal Chemists (AACC). 2000. Approved methods of the American Association of Cereal Chemists. St. Paul, MN: American Association of Cereal Chemists, Inc.
  • Ang JF. 1993. Reduction of fat in fried batter coating with powder cellulose. J Am Oil Chem Soc. 70 6: 619–622.
  • Association of Official Analytical Chemists (AOAC). 1995. Official methods of analysis, Association of Official Analytical Chemists. Virginia: AOAC.
  • Bouchon P, Afuilera JM, Pyle DL. 2003. Structure oil-absorption relationships during deep-fat frying. J Food Sci. 68 9: 2711–2716.
  • Chau CF, Cheung CK, Wong YS. 1997. Functional properties of protein concentrates from three Chinese indigenous legume seeds. J Agric Food Chem. 45:2500–2503.
  • Chen H, Rubenthaler GL, Leung HK, Baranowski JD. 1988. Chemical, physical, and baking properties of apple fiber compared with wheat and oat bran. Cereal Chem. 65 3: 244–247.
  • Duxbury DD. 1989. Oil water battier properties enhanced in fried foods. Food Proc. 50 2: 66–67.
  • Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C. 2011. Dietary fiber and fiber-rich by-products of food processing: characterisation, technological functionality and commercial applications: a review. Food Chem. 124:411–421.
  • Fleuryn N, Lahaye M. 1991. Chemical and physico-chemical characterization of fibers from Laminaria Digitata (kombu Breton): a physiological approach. J Sci Food Agric. 55 3: 389–400.
  • Freichel OL, Lippold BC. 2004. Artificially induced polymer particle erosion of oral hydrocolloid systems by the addition of insoluble cellulose fibers to fiber-free methylhydroxy ethylcellulose (MHEC). Eur J Pharm Biopharm. 57:527–532.
  • Gomez M, Ronda F, Blanco AC, Cacallero PA, Apesteguia A. 2003. Effect of dietary fibre on dough rheology and bread quality. Eur Food Res Technol. 216:51–56.
  • Heller SN, Hackler LR, Rivers JM, Van Soest PJ, Roe DA, Lewis BA, Robertson J. 1980. Dietary fiber: the effect of particle size of wheat bran on colonic function in young adult men. Am J Clin Nutr. 33:1734–1744.
  • Hemery Y, Holopainen U, Lampi AM, Lehtinen P, Nurmi T, Piironen V, . 2011. Potential of dry fractionation of wheat bran for the development of food ingredients, part II: electronic separation of particles. J Cereal Sci. 53:9–18.
  • Hung VP, Maeda T, Morita N. 2007. Dough and bread qualities of flour with whole waxy wheat flour substitution. Food Res Int. 40:273–279.
  • Kim YH. 1998. Rheological properties of dough added with wheat bran. J Korean Soc Food Sci Nutr. 27:1125–1131.
  • Kim BK, Lee JS, Lee CH, Park DJ. 2008. Preparation of low-fat uptake frying batter composite by dry particle coating of microparticulated soybean full. LWT-Food Sci Technol. 41:34–41.
  • Lebesi DM, Tzia C. 2011. Effect of the addition of different dietary fiber and edible cereal bran sources on the baking and sensory characteristics of cupcakes. Food Bioprocess Technol. 4:710–722.
  • Lee JS, Kim BK, Kim KH, Park DJ. 2008. Preparation of low-fat uptake doughnut by dry particle coating technique. J Food Sci. 73:137–142.
  • Mallikarjunan P, Chinnan MS, Balasubramaniam VM, Phillips RD. 1997. Edible coatings for deep-fat frying of starchy products. LWT-Food Sci Technol. 30:709–714.
  • Marshall WE, Wartelle LH, Boler DE, Johns MM, Toles CA. 1999. Enhanced metal adsorption by soybean hulls modified with citric acid. Bioresour Technol. 69:263–268.
  • Ouabbas Y, Dodds J, Galet L, Chanayou A, Baron M. 2009. Particle–particle coating in a cyclomix impact mixer. Powder Technol. 189:245–252.
  • Pfeffer EJ, Dave RN, Wei D, Ramlakhan M. 2001. Synthesis of engineered particulates with tailored properties using dry particle coating. Powder Technol. 117:40–67.
  • Pinthus EJ, Weinberg P, Saguy IS. 1993. Criterion for oil uptake during deep-fat frying. J Food Sci. 58:204–205.
  • Pomeranz Y. 1978. Wheat: chemistry and technology. St Paul, MN: AACC75.
  • Pradeep KG, Rekha SS, Pushpa RK. 1999. Deep-fat fried noodle-like products from model individual blends of corn starch with casein, soy protein or their hydrolysates. J Sci Food Agric. 79:1577–1582.
  • Schoch TJ. 1964. Swelling power and solubility of granular starches. In: Whistler RL. editors. Methods in carbohydrate chemistry. Vol. 4. New York: Academic Press106–108.
  • Shin FF, Daigle KW, Clawson EL. 2001. Development of low oil-uptake donuts. J Food Sci. 66 1: 141–144.
  • Sidhu JS, Suad N, Al-hooti SN, Al-Saqer JM. 1999. Effect of adding wheat bran and germ fractions on the chemical composition of high-fiber toast bread. Food Chem. 67:365–371.
  • Ufheil G, Escher F. 1996. Dynamics of oil uptake during deep-fat frying of potato slices. LWT-Food Sci Technol. 26:640–664.
  • Vitaglione P, Napolitano A, Fogliano V. 2008. Cereal dietary fiber: a natural functional ingredient to deliver phenolic compounds into the gut. Trends Food Sci Technol. 19:451–463.
  • Watano S, Imada Y, Miyanami K, Wu CY, Dave RN, Pfeffer R, Yoshida T. 2000. Surface modification of food fiber by dry particle coating. J Chem Eng Jpn. 33 6: 848–854.
  • Yang J, Sliva A, Banerjee A, Dave RN, Pfeffer R. 2005. Dry particle coating for improving the flowability of cohesive powders. Powder Technol. 158:21–33.
  • Zhu KX, Huang S, Peng W, Qian HF, Zhou HM. 2010. Effect of ultrafine grinding on hydration and antioxidant properties of wheat bran dietary fiber. Food Res Int. 43:943–948.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.