Criterion for Oil Uptake during Deep‐fat Frying

ELI J. PINTHUS*, PNINA WEINBERG, ISRAEL SAM SAGUY

*Corresponding author for this work

Research output: Contribution to journalArticlepeer-review

170 Scopus citations

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 languageEnglish
Pages (from-to)204-205
Number of pages2
JournalJournal of Food Science
Volume58
Issue number1
DOIs
StatePublished - Jan 1993

Keywords

  • cellulose
  • deep‐fat frying
  • donuts
  • falafel balls
  • methylcellulose
  • oil uptake

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