Abstract
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, UR, 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.
Original language | English |
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Pages (from-to) | 204-205 |
Number of pages | 2 |
Journal | Journal of Food Science |
Volume | 58 |
Issue number | 1 |
DOIs | |
State | Published - Jan 1993 |
Keywords
- cellulose
- deep‐fat frying
- donuts
- falafel balls
- methylcellulose
- oil uptake