TY - JOUR
T1 - Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates
AU - He, Shan
AU - Zhang, Yang
AU - Gu, Caiqing
AU - Wu, Yixiao
AU - Farooq, Muhammad Adil
AU - Young, David James
AU - Wong, Jonathan Woon Chung
AU - Chang, Kun
AU - Tian, Bin
AU - Kumari, Ankita
AU - Rahaman, Abdul
AU - Gao, Jingrong
N1 - Funding Information:
The study was funded by the National Natural Science Foundation of China (32150410363), S&T projects of Guangzhou City (Project No.: 202102020731), Guangzhou City University Alliance Fundamental Research Fund (Fund No.: 20210210486), and the S&T projects of China's Ministry (QN2021163001L). The authors are also thankful for the funding provided by the German Research Foundation (DFG, Deutsche Forschungsgemeinschaft) as part of Germany's Excellence Strategy—EXC 2050/1—Project ID 390696704—Cluster of Excellence, Centre for Tactile Internet with Human-in-the Loop (CeTI) of Technische University Dresden.
Publisher Copyright:
© 2022 He, Zhang, Gu, Wu, Farooq, Young, Wong, Chang, Tian, Kumari, Rahaman and Gao.
PY - 2022/10/7
Y1 - 2022/10/7
N2 - To evaluate the efficiency of the oil-reducing properties of kombucha cellulose, enzymolysis and microwave-assisted enzymolysis methods were developed. The water-holding capacity of the kombucha cellulose hydrolysates formed by these two methods was higher than for the intact kombucha cellulose, while the oil-holding capacity was lower. The hydrolysates of kombucha cellulose and the intact kombucha cellulose were used to make deep-fried donuts. During this process, kombucha cellulose hydrolysates were added instead of 2% flour, and from the results, the oil content of the donut decreased significantly from ~28 to 15%, and the reduction was not related to the processing of the donut. The hardness and brittleness of all samples showed no significant change, and these samples had similar internal micro-structures, confirming texture profile analysis. In vitro digestion results suggested that there would be no adverse health effects from substituting kombucha cellulose hydrolysates in the deep-fried donut formula.
AB - To evaluate the efficiency of the oil-reducing properties of kombucha cellulose, enzymolysis and microwave-assisted enzymolysis methods were developed. The water-holding capacity of the kombucha cellulose hydrolysates formed by these two methods was higher than for the intact kombucha cellulose, while the oil-holding capacity was lower. The hydrolysates of kombucha cellulose and the intact kombucha cellulose were used to make deep-fried donuts. During this process, kombucha cellulose hydrolysates were added instead of 2% flour, and from the results, the oil content of the donut decreased significantly from ~28 to 15%, and the reduction was not related to the processing of the donut. The hardness and brittleness of all samples showed no significant change, and these samples had similar internal micro-structures, confirming texture profile analysis. In vitro digestion results suggested that there would be no adverse health effects from substituting kombucha cellulose hydrolysates in the deep-fried donut formula.
KW - deep-fried donut
KW - in vitro digestion
KW - kombucha cellulose hydrolysates
KW - oil content reduction
KW - texture profile
UR - https://www.scopus.com/pages/publications/85140311884
U2 - 10.3389/fsufs.2022.997097
DO - 10.3389/fsufs.2022.997097
M3 - Journal article
AN - SCOPUS:85140311884
SN - 2571-581X
VL - 6
JO - Frontiers in Sustainable Food Systems
JF - Frontiers in Sustainable Food Systems
M1 - 997097
ER -