Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process.
Saved in:
| Title: | Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process. |
|---|---|
| Authors: | Varidi, Mehdi1 (AUTHOR) m.varidi@um.ac.ir, Ahmadzadeh‐Hashemi, Saba1 (AUTHOR), Nooshkam, Majid1 (AUTHOR) |
| Source: | Food Science & Nutrition. Apr2023, Vol. 11 Issue 4, p2027-2035. 9p. |
| Subject Terms: | Aloe vera, French fries, Eggplant, Food texture, Trans fatty acids, Fried food, Frying, Fat |
| Abstract: | There is a widespread use of deep‐fat frying in both domestic and industrial sections, and deep‐fat fried foods are extremely popular due to their taste, color, and crispy texture. Human health can be, however, seriously compromised by the excessive consumption of oil, especially saturated fats and trans fatty acids. The use of hydrocolloids in inhibiting oil absorption has garnered considerable attention. This study was therefore aimed to lower the oil absorption in eggplant rings during the deep‐fat frying process with the aid of Aloe vera gel coating. The effects of gel concentration (0%, 50%, and 100%), frying time (2, 5, and 8 min), and frying temperature (160°C and 180°C) on the oil uptake, moisture content, texture, color, and sensory properties of the eggplant rings were evaluated. The gel coating led to a decrease in oil uptake (up to 50%), hardness (up to 0.98‐fold), ΔE (up to 0.89‐fold), and overall acceptance (up to 0.85‐fold), and an increase in moisture content (up to 1.47‐fold) and lightness (up to 1.14‐fold) of the samples. The frying time and temperature also influenced the physiochemical and sensory properties of the eggplant rings. The sample coated with 50% gel and fried at 180°C for 8 min had lower oil content and water loss with the highest acceptance rate in terms of taste, color, odor, texture, and appearance. The Aloe vera gel could be, therefore, a good candidate with high nutritional and economic value to reduce oil uptake in fried food products. [ABSTRACT FROM AUTHOR] |
| Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | GreenFILE |
|
Full text is not displayed to guests.
Login for full access.
|
|
| FullText | Links: – Type: pdflink Text: Availability: 1 |
|---|---|
| Header | DbId: 8gh DbLabel: GreenFILE An: 162997244 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
| IllustrationInfo | |
| Items | – Name: Title Label: Title Group: Ti Data: Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Varidi%2C+Mehdi%22">Varidi, Mehdi</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> m.varidi@um.ac.ir</i><br /><searchLink fieldCode="AR" term="%22Ahmadzadeh‐Hashemi%2C+Saba%22">Ahmadzadeh‐Hashemi, Saba</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Nooshkam%2C+Majid%22">Nooshkam, Majid</searchLink><relatesTo>1</relatesTo> (AUTHOR) – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Food+Science+%26+Nutrition%22">Food Science & Nutrition</searchLink>. Apr2023, Vol. 11 Issue 4, p2027-2035. 9p. – Name: Subject Label: Subject Terms Group: Su Data: <searchLink fieldCode="DE" term="%22Aloe+vera%22">Aloe vera</searchLink><br /><searchLink fieldCode="DE" term="%22French+fries%22">French fries</searchLink><br /><searchLink fieldCode="DE" term="%22Eggplant%22">Eggplant</searchLink><br /><searchLink fieldCode="DE" term="%22Food+texture%22">Food texture</searchLink><br /><searchLink fieldCode="DE" term="%22Trans+fatty+acids%22">Trans fatty acids</searchLink><br /><searchLink fieldCode="DE" term="%22Fried+food%22">Fried food</searchLink><br /><searchLink fieldCode="DE" term="%22Frying%22">Frying</searchLink><br /><searchLink fieldCode="DE" term="%22Fat%22">Fat</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: There is a widespread use of deep‐fat frying in both domestic and industrial sections, and deep‐fat fried foods are extremely popular due to their taste, color, and crispy texture. Human health can be, however, seriously compromised by the excessive consumption of oil, especially saturated fats and trans fatty acids. The use of hydrocolloids in inhibiting oil absorption has garnered considerable attention. This study was therefore aimed to lower the oil absorption in eggplant rings during the deep‐fat frying process with the aid of Aloe vera gel coating. The effects of gel concentration (0%, 50%, and 100%), frying time (2, 5, and 8 min), and frying temperature (160°C and 180°C) on the oil uptake, moisture content, texture, color, and sensory properties of the eggplant rings were evaluated. The gel coating led to a decrease in oil uptake (up to 50%), hardness (up to 0.98‐fold), ΔE (up to 0.89‐fold), and overall acceptance (up to 0.85‐fold), and an increase in moisture content (up to 1.47‐fold) and lightness (up to 1.14‐fold) of the samples. The frying time and temperature also influenced the physiochemical and sensory properties of the eggplant rings. The sample coated with 50% gel and fried at 180°C for 8 min had lower oil content and water loss with the highest acceptance rate in terms of taste, color, odor, texture, and appearance. The Aloe vera gel could be, therefore, a good candidate with high nutritional and economic value to reduce oil uptake in fried food products. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Food Science & Nutrition is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=8gh&AN=162997244 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1002/fsn3.3238 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 9 StartPage: 2027 Subjects: – SubjectFull: Aloe vera Type: general – SubjectFull: French fries Type: general – SubjectFull: Eggplant Type: general – SubjectFull: Food texture Type: general – SubjectFull: Trans fatty acids Type: general – SubjectFull: Fried food Type: general – SubjectFull: Frying Type: general – SubjectFull: Fat Type: general Titles: – TitleFull: Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel‐coated eggplant rings during deep‐fat frying process. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Varidi, Mehdi – PersonEntity: Name: NameFull: Ahmadzadeh‐Hashemi, Saba – PersonEntity: Name: NameFull: Nooshkam, Majid IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 04 Text: Apr2023 Type: published Y: 2023 Identifiers: – Type: issn-print Value: 20487177 Numbering: – Type: volume Value: 11 – Type: issue Value: 4 Titles: – TitleFull: Food Science & Nutrition Type: main |
| ResultId | 1 |
