The Experts below are selected from a list of 5700 Experts worldwide ranked by ideXlab platform
George E. Inglett - One of the best experts on this subject based on the ideXlab platform.
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effect of an oat β glucan rich hydrocolloid c trim30 on the rheology and oil uptake of frying batters
Journal of Food Science, 2007Co-Authors: Sinjung Lee, George E. InglettAbstract:C-trim30, a new beta-glucan-rich hydrocolloid containing 32%beta-glucan, was obtained by steam jet-cooking and fractionating oat bran concentrates. It was then incorporated into batter formulations to investigate the rheological effects of C-trim30, which were correlated with batter attributes. In steady shear measurements, the use of C-trim30 led to the increase in batter viscosity, while it did not show significant effects on the shear-thinning pattern of batters. Moreover, the increase in the dynamic viscoelastic properties was observed with more contribution to elastic properties because of the high water-holding properties of C-trim30. These rheological characteristics could be correlated with the adhesive properties of batters to a food matrix. In addition, C-trim30 was shown to produce a sample with increased batter pickup, less moisture loss, and reduced oil content. Even, the oil content was reduced by up to 40% when 4% C-trim30 was used in the batter formulations. The combined effects of elevated viscosity, great batter pickup, and reduced moisture loss by the use of C-trim30 contributed synergistically to the reduction of oil content in Fried Foods.
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effect of an oat β glucan rich hydrocolloid c trim30 on the rheology and oil uptake of frying batters
Journal of Food Science, 2007Co-Authors: George E. InglettAbstract:: C-trim30, a new beta-glucan-rich hydrocolloid containing 32%beta-glucan, was obtained by steam jet-cooking and fractionating oat bran concentrates. It was then incorporated into batter formulations to investigate the rheological effects of C-trim30, which were correlated with batter attributes. In steady shear measurements, the use of C-trim30 led to the increase in batter viscosity, while it did not show significant effects on the shear-thinning pattern of batters. Moreover, the increase in the dynamic viscoelastic properties was observed with more contribution to elastic properties because of the high water-holding properties of C-trim30. These rheological characteristics could be correlated with the adhesive properties of batters to a food matrix. In addition, C-trim30 was shown to produce a sample with increased batter pickup, less moisture loss, and reduced oil content. Even, the oil content was reduced by up to 40% when 4% C-trim30 was used in the batter formulations. The combined effects of elevated viscosity, great batter pickup, and reduced moisture loss by the use of C-trim30 contributed synergistically to the reduction of oil content in Fried Foods.
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Functional Characterization of Steam Jet-Cooked β-Glucan-Rich Barley Flour as an Oil Barrier in Frying Batters
Journal of Food Science, 2006Co-Authors: Suyong Lee, George E. InglettAbstract:The effect of steam jet-cooking on the hydration, pasting, and rheological properties of barley flour was investigated. The thermo-mechanical shear during steam jet-cooking led to significant increases in the water absorption, water solubility, and swelling power of the barley flour. Also, the pasting profile showed elevated initial viscosity and reduced final viscosity. In addition, the suspensions of the steam jet-cooked barley flour demonstrated typical shear thinning and dynamic viscoelastic responses of random coil polysaccharides with entanglements. The steam jet-cooked barley flour was also evaluated as an oil barrier in Fried Foods. Its incorporation into frying batters increased batter pickup and viscosity while the moisture loss of Fried batters was reduced. These combined effects significantly lowered the oil uptake of batters.
G S Mittal - One of the best experts on this subject based on the ideXlab platform.
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water and fat transfer properties of polysaccharide films on Fried pastry mix
Lwt - Food Science and Technology, 1999Co-Authors: R Williams, G S MittalAbstract:Abstract This study investigated the use of edible films to reduce fat absorption in Fried Foods. The edible films studied were gellan gum, methyl cellulose and hydroxypropyl cellulose. All three films were found to reduce the fat absorption into the food by 50–91%; however, methyl cellulose reduced the fat more than other films. Gellan gum increased the water loss by about 100% while hydroxypropyl cellulose and methyl cellulose decreased the water loss by 30%. The fat and water diffusivities of the gellan gum film were increased with the increase in film thickness.
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low fat Fried Foods with edible coatings modeling and simulation
Journal of Food Science, 1999Co-Authors: R Williams, G S MittalAbstract:We studied the use of edible films to reduce fat absorption in Fried Foods. A mathematical model was developed incorporating heat, moisture and fat transfer in the food and the film. Moisture diffusivities of the food and the film were 0.33×10 -7 m 2 /s and 0.25×10 -7 m 2 /s, respectively. Fat diffusivities were 0.103×10 -8 m 2 /s for the food and 0.604×10 -9 m 2 /s for the film. Thermal diffusivities were 0.102×10 -6 m 2 /s for the food and 0.156×10 -6 m 2 /s for the film. Film diffusivities were determined for gellan gum films at a thickness of 2.0 mm during frying.
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regulating the use of degraded oil fat in deep fat oil food frying
Critical Reviews in Food Science and Nutrition, 1997Co-Authors: S Paul, G S MittalAbstract:During frying, the degradation of oil produces harmful compounds. Improper monitoring of oil-discard times in restaurants either risks the public health or causes financial losses to industries. Measuring the oil quality is a complex problem and an online sensor is needed. The process of frying reviewed includes moisture, heat and fat/oil transfer, crust formation and various structural, textural and chemical changes in the product, and degradation of frying medium. Some of the European nations and the U.S. have specific regulations against the use of deteriorated frying oils. Due to the absence of a suitable online frying oil quality sensor for restaurant situations, it is difficult to implement any regulation against the use of deteriorated frying oil. Based on various regulations, a model regulation to increase the safety and quality of Fried Foods is discussed. Background and requirements for developing an online sensor to measure frying oil quality are discussed. Other related areas reviewed in this article are factors affecting oil penetration and absorption by the food, surfactant theory of frying, analytical indices, quick tests and acceptability of frying oil.
Hannia Campos - One of the best experts on this subject based on the ideXlab platform.
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Fried food intake and risk of nonfatal acute myocardial infarction in the costa rica heart study
PLOS ONE, 2018Co-Authors: Hannia CamposAbstract:Economic development in middle-income countries has led to a noticeable rise in the availability of commercial deep Fried Foods and lifestyles that require eating meals “on the go” and outside of the home. Yet, data from these countries where Fried Foods were traditionally prepared at home are scarce, despite several studies showing the potential adverse effects of Fried food consumption on risk for heart disease. We aimed to examine whether consumption of Fried Foods inside or outside of the home is associated with an increased risk of myocardial infarction (MI) among Hispanic/Latinos living in Costa Rica. Participants were incident cases of a first acute MI (n = 2,154) and randomly selected controls matched for age, sex, and residence (n = 2,154). After adjustment for traditional cardiovascular risk factors, including history of diabetes, history of hypertension, smoking, abdominal obesity, income, educational years, occupation, alcohol intake, dietary intakes of saturated fatty acid, fiber intake, and total energy intake, the multivariable-adjusted odds ratio (OR, 95% CI) for risk of MI were 1.00 (reference), 1.02 (0.86–1.21), 1.26 (0.81–1.95), and 1.58 (1.08–2.30) for intake of Fried Foods outside of the home <1/week, 1-3/week, 4-6/week, and 1/day, respectively (P trend = 0.02); and 1.00, 0.81 (0.65–1.00), 0.81 (0.61–1.09), and 0.93 (0.72–1.19), respectively (P for trend = 0.65) for intake of Fried Foods inside the home. The data suggest that consumption of Fried Foods outside of the home, a practice that has been associated with economic development, could have adverse effects on cardiovascular disease.
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Abstract P318: Frequency of Fried Food Consumption Outside of Home and Risk of Nonfatal Myocardial Infarction in Costa Rica
Circulation, 2015Co-Authors: Peter J Hu, Yanping Li, Hannia CamposAbstract:Background: Frequent consumption of Fried food has been associated with risk of heart disease in some studies, but not others. One potential reason for the discrepant results is that most studies did not separate Fried food consumed in and outside of home. Objective: To examine whether consumption of Fried Foods outside of home is associated with an increased risk of myocardial infarction (MI). Design: We conducted a population-based MI case-control study matched by age, sex, and residence in Costa Rica (n= 2,155 cases, 2,155 controls). Consumption of Fried Foods outside of home and other dietary habits were assessed by using a validated food frequency questionnaire. Results: The crude odds ratio (OR) of MI was 1.09 (95% confident interval (CI): 0.94-1.25), 1.62 (95%CI: 1.11-2.37) and 2.20 (95%CI: 1.59-3.04) for consuming Fried Foods outside of home 1-3 times/week, 4-6 times/week and daily, respectively, as compared to 0.3 for all tests, Figure 1). No significant association was observed between frequency of eating Fried at home and risk of MI after multivariate adjustment. We estimated that increased intake of total energy and saturated fat and lower intake of fiber explained 42% (95% CI: 23%-62%) of the association between daily consumption of Fried Foods outside of home and risk of MI. Conclusion: Daily consumption of Fried Foods outside of home was significantly associated with an increased risk of MI, independent of cardiovascular risk factors. This association was partly explained by higher intake of total energy and saturated fat and lower intake of fiber.
Michael Ngadi - One of the best experts on this subject based on the ideXlab platform.
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microstructural evaluation of deep fat Fried chicken nugget batter coating using confocal laser scanning microscopy
Journal of Food Engineering, 2011Co-Authors: Akinbode A Adedeji, Li Liu, Michael NgadiAbstract:Abstract Porosity and pore size distribution are very important microstructural properties of Fried Foods needed in process optimization and product development. The objective of this study was to characterize the pore properties and quantify fat distribution in deep-fat Fried chicken nuggets batter coating using confocal laser scanning microscopy. Samples were Fried at three temperatures namely 170, 180 and 190 °C. Detached batter coatings were stained non-covalently and 2-D images were obtained at fluorescence and reflection modes of the microscope. The images were analyzed for fat and pore distribution. Fat distribution obtained from image analysis was significantly (P
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3 d imaging of deep fat Fried chicken nuggets breading coating using x ray micro ct
International Journal of Food Engineering, 2009Co-Authors: Akinbode A Adedeji, Michael NgadiAbstract:Food coatings are used to add value to deep-fat Fried Foods and to control heat and mass transfer during frying. They impart special characteristics such as crispiness and flavor to Fried products while they also form a barrier to moisture and fat transfer during frying. Development of structure during frying plays an important role in defining the performance of batter/bread coatings. Food structural properties such as porosity have been associated with fat uptake in Fried Foods. A good understanding of the microstructural properties is necessary in order to produce high quality Fried Foods. X-ray micro-computed tomography (X-ray micro-CT) is a unique technique for imaging food non-invasively, requiring no or minimal sample preparation and 3-D rendition of high resolution images. The technique is capable of providing morphological details under a natural environment, which gives some advantages over the conventional imaging techniques such as microscopy. Study on chicken nuggets provided useful information relating frying conditions to structural changes in the breading-batter coating using X-ray micro-CT technique. Chicken nuggets were Fried at 180◦C for different frying durations after which the products were scanned using X-ray micro-CT. Images were reconstructed and analyzed, and 2-D and 3-D renditions of the coating images confirmed porosity changes with frying time. Numerical slicing of the 3-D images with image analysis software showed the degree of interconnectivity of pores, pore shape and pore count under different conditions of frying. The effect of frying time on microstructural parameters is significant. X-ray micro-CT shows great prospect in characterizing microstructural properties of Foods especially coated Fried products. This technique could be used in optimizing mass transfer during deep-fat frying by providing quantitative information on structural properties such as porosity, pore size distribution and pore connectivity.
Rehab F. M. Ali - One of the best experts on this subject based on the ideXlab platform.
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Use of sunflower oil mixed with jojoba and paraffin oils in deep-fat frying process
International Journal of Food Science and Technology, 2008Co-Authors: Radwan S. Farag, Mostafa M. Farag, Rehab F. M. AliAbstract:Summary The aim of the present study was to increase the stability of sunflower oil during frying process and to obtain low-calorie Fried Foods. Therefore, sunflower oil was mixed separately with jojoba oil and paraffin oil at ratios of 9:1 and 8:2 (v/v). The frying process was conducted at 180 ° ± 5 °C for 12 h continuous heating time. Some physico-chemical properties (refractive index, viscosity, colour, acid value, peroxide value, thiobarbituric acid test, iodine value and polymer content) of non-Fried and binary Fried oil systems were measured at various heating periods. The results demonstrated that mixing sunflower oil with jojoba oil or paraffin oil increased the stability and hence improved the quality of sunflower oil during frying process.
