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Rohu fish (Labeo rohita) fillets were coated with 2.5% to 25% soy protein isolate (SPI) to evaluate their ability to reduce fat uptake. The coating pickup of fish fillets increased with increasing coating concentration. Fillets coated with 15% SPI showed the highest coating pickup value of 18.29% and reduced fat uptake by 57.78%. As revealed by lowered carbonyl and sulfhydryl contents, SPI coating protected proteins from oxidation during deep-frying. Increasing coating concentration decreased the hardness, chewiness, and cutting force of coated fish fillets. Therefore, the aforesaid coatings could be recommended for making low-fat fried fish fillets with 15% SPI. [ABSTRACT FROM AUTHOR]

Fried instant noodles have become a popular instant food in recent years, favored by consumers for their unique flavor and taste. Unfortunately, the oil content of instant noodles is generally high, so the rise of fat‐related diseases poses a major health issue. From the perspective of the cost of instant noodle manufacturers and the health of consumers, it is of great significance to reduce the oil content of instant noodles. The aim of this review article is to provide an overview of the main factors, such as raw materials and production processes, affecting oil content in instant noodles in order to suggest specific strategies to reduce the oil content in the end product. From the literature reviewed, adding acetylated potato starch/carboxymethyl cellulose, hydroxypropyl methylcellulose, or preharvest‐dropped apple powder in the noodle formulation could be a better choice to reduce oil uptake by 5%–20%. Instant noodles with lower oil content can be produced using novel alternative frying technologies, including microwave and vacuum frying. The proper management of the production processes and the implementation of enhancement strategies may result in a reduction of oil content in the end product. [ABSTRACT FROM AUTHOR]

More than 70% of American adults are overweight or obese, a precondition leading to chronic diseases, including diabetes and hypertension. Among other factors, diets with high fat and carbohydrate content have been implicated in obesity. In this study, we hypothesize that the choline and geranate (CAGE) ionic liquid can reduce body weight by decreasing fat absorption through the intestine. In vitro studies performed using docosahexaenoic acid (DHA), a model fat molecule, show that CAGE forms particles 2 to 4 μm in diameter in the presence of fat molecules. Ex vivo permeation studies in rat intestine showed that formation of such large particles reduces intestinal fat absorption. In vivo, CAGE reduces DHA absorption by 60% to 70% compared with controls. DHA administered with CAGE was retained in the intestine even after 6 h. Rats fed with a high-fat diet (HFD) and 10 μL of daily oral CAGE exhibited 12% less body weight gain compared with rats fed with an HFD without CAGE for 30 d. Rats that were given CAGE also ate less food than the control groups. Serum biochemistry and histology results indicated that CAGE was well tolerated by the rats. Collectively, our data support the hypothesis that CAGE interacts with fat molecules to prevent their absorption through intestinal tissue and potentially providing a feeling of satiety. We conclude that CAGE offers an effective means to control body weight and a promising tool to tackle the obesity epidemic. [ABSTRACT FROM AUTHOR]

Sweet potato is a unique high-calorie food because it is an excellent source of some essential micronutrients, such as provitamin A (β-carotene). The quality of par-fried frozen sweet potato products is impacted by several factors that have not been well researched, such as freezing rate and surface modification. In this study, our objective was to evaluate the effect of freezing rate (at -20°C, -30°C, -40°C, and -60°C), surface pretreatment including blanching and gum coating (methylcellulose, sodium alginate, or mixed gums), sample dimensions (strips or slices), and cultivar (Covington and Murasaki) on several quality attributes of fried sweet potato. Based on our study, frying at 180°C yielded the lowest oil content among the tested temperatures. Compared with Covington samples, Murasaki strips coated with mixed gums produced fried samples that were significantly (p ≤ 0.05) lower in fat uptake (10.84%), less porous (35.5%), crispier (maximum force = 6.90 N), lighter, less red, and yellower. Higher freezing rate, 5.12°C min-1 (at -60°C), showed significantly lower fat content, and lower lightness or yellowness than lower freezing rates. Frying at 180°C significantly reduced vitamin C and β-carotene levels from 3.75 mg and 349.27 μg per 100 g to 1.92 mg and 105.99 μg per 100 g, respectively. X-ray micro-computed tomography showed a significant decrease in porosity because of high freezing rates. The general conclusion is that faster freezing rate is better for par-fried sweet potato quality preservation. [ABSTRACT FROM AUTHOR]

Abstract Background Deep-fat frying is a common cooking method where fat or oil is used as the heat transfer medium, in direct contact with the food at a temperature above the boiling point of water. During the deep fat frying method, oil not only serves as a heating medium but also absorbs into food, increasing the total fat content. As a result, consumption of deep-fat fried foods has been associated with coronary heart diseases, obesity and type 2 diabetes. Selection of an appropriate food coating before frying may act as a barrier to moisture loss, which is important commercially, and also reduce fat uptake during frying. Scope and approach This paper succinctly reviews different protein sources for edible coatings and compare them with muscle food proteins which were used in deep-fat fried foods. Key findings and conclusions Protein-based coatings have been explored as potential coating materials in fat-uptake reduction. Comparatively, proteins are able to form films with better mechanical and barrier properties than polysaccharides. Application of muscle food proteins (myofibrillar proteins) as coatings, which are rich in these proteins, is novel and could be product-friendly for deep-fried muscle foods. Highlights • Consumption of deep-fat fried foods has been associated with health issue. • Various edible coatings have been used to reduce fat-uptake in deep-fat fried foods. • Muscle protein-based coating may provide a better reduction in fat uptake. [ABSTRACT FROM AUTHOR]

In the present work, different foods including banana, potato, cassava, onion, garlic, polenta, rice balls and beef patties were investigated in relation to the possible endogenous formation of 3-monochloropropane-1,2-diol fatty acid esters (bound 3-MCPD) and carry-over of these contaminants from the oil due to fat uptake during frying. For that, the samples were fried in two different types of oil and bound 3-MCPD was determined by using an indirect method based on acid transesterification and gas chromatography coupled to mass spectrometry analysis. The compounds were not detected in the fried foods when corn oil containing non-significant levels of bound 3-MCPD (<0.05 mg kg) was used, indicating no endogenous formation during frying. On the other hand, when the same foods were fried in palm oil containing 1.64 mg kg of bound 3-MCPD, the mean concentrations ranged from 0.12 to 0.25 mg kg, indicating a clear carry-over of the contaminants. In this case, a good correlation was observed between the levels of the compounds in fried samples and water loss/fat uptake. [ABSTRACT FROM AUTHOR]

A comparative analysis of quality attributes (moisture, fat, color, and relaxation modulus) of French fries was performed between conventional and microwave frying. Experiments were performed in triplicate for both frying operations at temperatures of 177, 185, and 193 °C for frying times of 60, 90, and 120 s. The real-time pressure and temperature profiles at above conditions indicated that during microwave frying, gage pressure had greater magnitudes that lasted longer, and the temperature increased to boiling point of water faster in comparison to conventional frying. Lower magnitude of negative pressure during microwave frying is expected to have caused lower fat content in fries obtained using this method (0.08 g/g solids less at 185 °C and 0.07 g/g solids less at 193 °C) than conventional frying. The lightness parameter ( L*) decreased to a lesser extent in microwave frying than in conventional frying. The stress relaxation function of the French fries were significantly different between the 2 frying operations. Consumer test confirmed that reduced fat uptake during microwave frying did not compromise with desirable quality attributes of French fries. X-ray micro-computed tomography scanning provided complementary understanding about differences in microstructural properties of fries made using microwave and conventional frying. [ABSTRACT FROM AUTHOR]

Superheated steam drying ( SSD) was used as a prefrying treatment prior to deep-fat frying for potato slices. The effect of SSD at 130, 150 or 180 °C and steam velocity of 2.0 m s−1 on the fat uptake, colour and texture of fried potato chips was evaluated; microstructure and degree of starch gelatinization were also evaluated to help explain the fat uptake results. SSD and frying yielded potato chips with the fat content from 0.263 ± 0.002 to 0.304 ± 0.002 kg kg−1 (d.b.), while frying without SSD led to chips with the fat content as high as 0.359 ± 0.003 kg kg−1 (d.b.). SSD did not promote starch gelatinization. Lower fat uptake was correlated to modified surface structure and lower moisture content of potato slices prior to frying. Frying with/without SSD pretreatment yielded potato chips of similar hardness, crispness and lightness. On the other hand, SSD significantly increased redness and yellowness of the fried chips. [ABSTRACT FROM AUTHOR]