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Criterion for Oil Uptake during Deep‐fat Frying
Author(s) -
PINTHUS ELI J.,
WEINBERG PNINA,
SAGUY ISRAEL SAM
Publication year - 1993
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1993.tb03245.x
Subject(s) - food science , chemistry , deep frying , environmental science
The effect of added powdered cellulose and methyl cellulose on oil uptake during deep‐fat frying of donuts and falafel balls was determined. A new criterion, U R , expressing the oil uptake ratio between the weight of oil uptake and the weight of water removed was introduced. This criterion was valuable in assessing effectiveness of reducing oil uptake during deep‐fat frying. Methocel was significantly more effective than powdered cellulose in reducing oil uptake.