Influence of flour type on physico-chemical characteristics during deep frying

Influence of flour type on physico-chemical characteristics during deep frying

The study focuses on understanding the influence of nutrients on frying oil degradation as well as its role in oil uptake by the fried substrate. Raw substrates were prepared taking refined wheat flour (rich in carbohydrate), soy flour (rich in protein) and gram flour (with both in a definite propor...

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Bibliographic Details
Published in:Journal of food science and technology Vol. 56; no. 7; pp. 3471 - 3480
Main Authors: Habeebrakuman, Rihana, Kaki, Shiva Shanker, Bethala Lakshmi Anu, Prabhavathi Devi, Maloo, Srinivas, Vellanki, Bhaskar, Mallampalli Sri Lakshmi, Karuna
Format: Journal Article
Language:English
Published: New Delhi Springer India 01-07-2019
Springer Nature B.V
Subjects:
Carbohydrates
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Flour
Food Science
Frying
Gluten
Nutrients
Nutrition
Oil
Organic chemistry
Original
Original Article
Oxidation
Peroxide
Potassium salts
Proteins
Salts
Sodium
Soy products
Starch
Substrates
Sunflower oil
Sunflowers
Vegetable oils
Wheat
Insoluble dietary fiber
Starch
Frying
Nutrients
Carbohydrate
Flour
Oil absorption
Protein
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Summary:The study focuses on understanding the influence of nutrients on frying oil degradation as well as its role in oil uptake by the fried substrate. Raw substrates were prepared taking refined wheat flour (rich in carbohydrate), soy flour (rich in protein) and gram flour (with both in a definite proportion) which were subjected to frying in sunflower oil at 185–200 °C. Analysis of the fried oil, substrate and fried product was carried out. Increase in acid value with respect to the composition of the flour was not significant. Higher rate of oxidation and peroxide value were observed in the oil used for Gram flour snacks, which could be due to significant amounts of sodium and potassium salts. Fried oil with soy flour based snack showed higher total polar material% which could be due to accelerated oxidation. Oil absorption was promoted by starch and gluten and controlled by protein and insoluble fiber. Oil absorbed by refined-wheat flour and soy flour based snack were 30% and 9.33%. Gram flour-based snack absorbed 4.52% oil with superior oil quality comparatively.
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ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-019-03835-1