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Keshavan Niranjan - One of the best experts on this subject based on the ideXlab platform.
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On the possibility of non-fat frying using molten glucose
2015Co-Authors: Mohammed Al-khusaibi, Azmil Haizam Ahmad Tarmizi, Keshavan NiranjanAbstract:Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack Foods with minimal oil content and good management of oil during frying to minimise the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a Fat-Free Food snack by replacing frying oil with a non-fat medium. Glucose was melted and its temperature was then brought to 185°C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, colour development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5mm and 2 mm penetration depth. The maximum hardness at 2mm penetration depth was also similar for both products, but different from cooked potato. The colour development which characterised French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected since glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and colour characteristics to that of French fries, can be prepared by using a non-fat frying medium.
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E: Food Engineering & Materials Science On the Possibility of Nonfat Frying using Molten Glucose
2015Co-Authors: Mohammed Al-khusaibi, Azmil Haizam Ahmad Tarmizi, Azmil Haizam, Keshavan NiranjanAbstract:Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack Foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a Fat-Free Food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium.
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On the Possibility of Nonfat Frying using Molten Glucose: Glucose frying…
Journal of Food Science, 2014Co-Authors: Mohammed Al-khusaibi, Azmil Haizam Ahmad Tarmizi, Keshavan NiranjanAbstract:Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack Foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a Fat-Free Food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium.
Mohammed Al-khusaibi - One of the best experts on this subject based on the ideXlab platform.
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On the possibility of non-fat frying using molten glucose
2015Co-Authors: Mohammed Al-khusaibi, Azmil Haizam Ahmad Tarmizi, Keshavan NiranjanAbstract:Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack Foods with minimal oil content and good management of oil during frying to minimise the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a Fat-Free Food snack by replacing frying oil with a non-fat medium. Glucose was melted and its temperature was then brought to 185°C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, colour development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5mm and 2 mm penetration depth. The maximum hardness at 2mm penetration depth was also similar for both products, but different from cooked potato. The colour development which characterised French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected since glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and colour characteristics to that of French fries, can be prepared by using a non-fat frying medium.
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E: Food Engineering & Materials Science On the Possibility of Nonfat Frying using Molten Glucose
2015Co-Authors: Mohammed Al-khusaibi, Azmil Haizam Ahmad Tarmizi, Azmil Haizam, Keshavan NiranjanAbstract:Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack Foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a Fat-Free Food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium.
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On the Possibility of Nonfat Frying using Molten Glucose: Glucose frying…
Journal of Food Science, 2014Co-Authors: Mohammed Al-khusaibi, Azmil Haizam Ahmad Tarmizi, Keshavan NiranjanAbstract:Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack Foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a Fat-Free Food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium.
Azmil Haizam Ahmad Tarmizi - One of the best experts on this subject based on the ideXlab platform.
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On the possibility of non-fat frying using molten glucose
2015Co-Authors: Mohammed Al-khusaibi, Azmil Haizam Ahmad Tarmizi, Keshavan NiranjanAbstract:Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack Foods with minimal oil content and good management of oil during frying to minimise the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a Fat-Free Food snack by replacing frying oil with a non-fat medium. Glucose was melted and its temperature was then brought to 185°C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, colour development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5mm and 2 mm penetration depth. The maximum hardness at 2mm penetration depth was also similar for both products, but different from cooked potato. The colour development which characterised French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected since glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and colour characteristics to that of French fries, can be prepared by using a non-fat frying medium.
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E: Food Engineering & Materials Science On the Possibility of Nonfat Frying using Molten Glucose
2015Co-Authors: Mohammed Al-khusaibi, Azmil Haizam Ahmad Tarmizi, Azmil Haizam, Keshavan NiranjanAbstract:Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack Foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a Fat-Free Food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium.
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On the Possibility of Nonfat Frying using Molten Glucose: Glucose frying…
Journal of Food Science, 2014Co-Authors: Mohammed Al-khusaibi, Azmil Haizam Ahmad Tarmizi, Keshavan NiranjanAbstract:Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack Foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a Fat-Free Food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium.
Bartosz G. Sołowiej - One of the best experts on this subject based on the ideXlab platform.
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Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts
Applied Sciences, 2020Co-Authors: Katarzyna Kusio, Jagoda O. Szafrańska, Wojciech Radzki, Bartosz G. SołowiejAbstract:This study evaluates a new formula for high-protein Fat-Free dairy desserts. The rheological, textural, organoleptic and antioxidative properties of this product have been examined. They were prepared in laboratory conditions using a magnetic stirrer and then mixed in a water bath at 80 °C for 10 min. The composition included skimmed-milk powder, different concentrations of whey proteins (WPC80) (5, 7, 9, 11 or 13%), sucrose and ĸ-carrageenan. Samples were stored at 4 °C. The use of different amounts of whey proteins significantly influenced the texture, rheological properties and appearance of dairy desserts. With the increase of WPC80 content, the hardness (5–11%), adhesiveness (5–13%), cohesiveness (513%), springiness (5–11%) and viscosity (5–13%) of the high-protein Fat-Free dairy desserts increased. Elastic (gel) properties were exhibited throughout the process (G’ > G”). This result was confirmed by the measurements of tan(δ) (tan(δ) < 1). Water activity decreased with an increase in WPC80 content. Health-promoting features using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) measurements were evaluated. Both methods showed that the samples have antioxidant properties. Panelists described desserts with 9% WPC80 as the most favorable according to sensory properties. This research promotes the reduction of production waste using high-protein whey powder, a by-product of whey from cheese manufacturing, as a main component during Food production, and it also promotes Fat-Free Food.
Katarzyna Kusio - One of the best experts on this subject based on the ideXlab platform.
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Effect of Whey Protein Concentrate on Physicochemical, Sensory and Antioxidative Properties of High-Protein Fat-Free Dairy Desserts
Applied Sciences, 2020Co-Authors: Katarzyna Kusio, Jagoda O. Szafrańska, Wojciech Radzki, Bartosz G. SołowiejAbstract:This study evaluates a new formula for high-protein Fat-Free dairy desserts. The rheological, textural, organoleptic and antioxidative properties of this product have been examined. They were prepared in laboratory conditions using a magnetic stirrer and then mixed in a water bath at 80 °C for 10 min. The composition included skimmed-milk powder, different concentrations of whey proteins (WPC80) (5, 7, 9, 11 or 13%), sucrose and ĸ-carrageenan. Samples were stored at 4 °C. The use of different amounts of whey proteins significantly influenced the texture, rheological properties and appearance of dairy desserts. With the increase of WPC80 content, the hardness (5–11%), adhesiveness (5–13%), cohesiveness (513%), springiness (5–11%) and viscosity (5–13%) of the high-protein Fat-Free dairy desserts increased. Elastic (gel) properties were exhibited throughout the process (G’ > G”). This result was confirmed by the measurements of tan(δ) (tan(δ) < 1). Water activity decreased with an increase in WPC80 content. Health-promoting features using 2,2-diphenyl-1-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) measurements were evaluated. Both methods showed that the samples have antioxidant properties. Panelists described desserts with 9% WPC80 as the most favorable according to sensory properties. This research promotes the reduction of production waste using high-protein whey powder, a by-product of whey from cheese manufacturing, as a main component during Food production, and it also promotes Fat-Free Food.