Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips
2020
Lumanlan, Jane Cantre | Fernando, Warnakulasuriya Mary Ann Dipika Binosha | Jayasena, Vijay
Deep frying resulting in high‐fat content is extensively used in the food industries and domestic households, and becoming an integral diet globally. The physical and chemical changes and oil uptake contributes to the unique taste and texture of fried food. Consumption of food high in fat is a health concern due to the increasing rate of obesity and cardiovascular diseases. Consumer awareness has led food industries to aim at fat reduction while maintaining the organoleptic properties of fried foods. This article reviews recent findings in reducing fat content emphasising on pretreatments. Modification of product surface was proven to lower fat content, reducing moisture content by 10% after predrying results in 54% fat reduction, while hydrocolloids coating in potato chips reduces fat content by 57% after deep frying. Although current technology, vacuum frying and air frying have a promising result in using less oil, but the initial cost is high.
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