Studies On Reducing Oil Content Of Fried Foods

Fried foods are traditional convenience foods.Because of these unique texture,taste and flavor,they have been favorite foods at home and abroad.Unfortunately the oil content of these fried foods up to 1 / 3 of total weight and intaking excessive fat is a main reason of some diseases such as obesity and cardiovascular disease.Therefore,the major concern of fried food producers and consumers is how to control the oil content of fried foods efficiently. Some fried foods such as deep-fried twisted dough sticks,fried sweet potato-chip and fried cuttlefish balls were chose as the main materials in this study,and after determining the optimum conditions of frying,the effect of additives and coating on oil content,color,texture,flavor,etc of fried foods were studied.The results obtained are as follow:1.Effect of additives on the oil content and quality of deep-fried twisted dough sticksIn determining the fried conditions of deep-fried twisted dough sticks,the oil content gradually increase with the baking powder amount in flour.When the amount of baking powder was 6.0 percent,texture,greasy flu,and other sensory characteristics of deep-fried twisted dough sticks were in the better level.When the time of fermentation was less than 5h,the oil content gradually increase,while fermentation time excess 5 h,the dough can be over-fermentation.Fanally the fermentation time was determined as 5 h by these index.The effect of gelatin,konjac flour,xanthangum,carrageenan,egg white and monoglycerides in flour on the oil content of deep-fried twisted dough sticks was studied.The results showed that when the amount of gelatin,konjac flour,xanthangum,carrageenan,egg white and monoglycerides were separately 1.5 g/100g flour(db),0.5g/100 g flour(db),4.0 g/100 g flour(db),2.0g/100 g flour(db),10.0 g/100 g flour(db),2.0 g/100 g flour(db), the oil content was low and sensory quality was good.In particular,when the amount of gelatin,konjac flour, xanthangum,carrageenan,egg white and monoglycerides were separately higher than 4.5 g/100 g flour(db), 0.7g/100 g flour(db),6.0 g/100 g flour(db),3.0 g/100 g flour(db),20.0 g/100 g flour(db),4.0 g/100 g flour (db),the effect was more obvious,but the sensory characteristics decreased,even unacceptable2.Effect of coating on the oil content and quality of fried sweet potato-chipIn the study of CaCl₂ hotting treatment to fried sweet potato-chip' oil content,firstly the oil content decrease with CaCl₂ concentration then increased.When the CaCl₂ concentration was 0.3percent,sensory characteristics of Products were better.Along with extension of fried time,lightness had no significant change,yellow tune more obvious,however,frying too long resulted in increased red tune of fried chips,that is sense of burn.At the same time, along with extension of fried time,the oil content increased.When fried 2 minutes,the oil content was lower and sensory characteristics of fried chips were better.Along with increase of thickness of sweet potato-chips,the oil content was lowered gradually,but it's easy to burn when chips were too thinness.The effect of alginate,CMC and pectin on the oil content of sweet potato-chip was determined.The results showed that firstly the oil content decrease with alginate concentration,then increased.The results showed that the oil content decrease with CMC concentration.And the oil content of sweet potato-chip increased with pectin concentration,then decreased,finally increased.When the amount of alginate,CMC and pectin concentration were separately 1.0%,1.5%and 3.0%,the oil content was low and sensory quality was good.3.Effect of coating on the oil content and quality of fried cuttlefish pillsIn determining the fried time conditions of fried cuttlefish pills,the oil content gradually increase with fried time. When the fried time was 8 min,the oil content was fit and sensory quality was good.The effect of alginate,agar,CMC and modified CMHPC on the oil content of fried cuttlefish pills was etermined.The results showed that firstly the oil content increased with alginate concentration,then decreased.While firstly the oil content increased with agar concentration,then decreased,finally increased.The results showed that firstly the oil content decreased with CMC concentration,then increased,finally decreased.The oil content decreased with modified CMHPC concentration,then increased,finally decreased,when the amount of alginate,agar,CMC and modified CMHPC concentration were separately 3.0%,6.0%,1.0%and 1.5%,the oil content was low and sensory quality was good.But if the increase in the concentration coating,sensory characteristics declined.