Skip to main content
SpringerLink
Log in

Physical and functional properties of fried donuts incorporated with nutmeg microcapsules composed of gum-arabic and sorghum starch as wall materials

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

This study examined the effect of incorporation of spray dried nutmeg oleoresin on physical and functional properties of deep fried donuts. Donuts were made by sponge and dough method with the addition of 1% of microcapsules composed of two different wall material ratios (1:1 and 1:3) of gum arabic and sorghum starch (native and octenyl succinic anhydride). The results showed that addition of microcapsules did not significantly reduce the oil uptake in donuts. All the incorporated samples possessed better retention of bioactive compounds and having better antioxidant properties with high phenolic content. Nutmeg microcapsules composed of gum arabic and native starch in a proportion of 1:1 observed to have excellent textural, sensorial and physical properties as compared to control donut sample. The supplementation of GA:NAT (1:1) also showed high antioxidant value with higher total phenolic and flavonoid content. The study revealed that only 1% addition of nutmeg microcapsules in dough formulation can be improved the physical, textural and functional attributes of deep fried donuts.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3

Similar content being viewed by others

References

  1. P. Guallar-Castillon, F. Rodriguez-Artalejo, N.S. Fornes, J.R. Banegas et al., Intake of fried foods is associated with obesity in the cohort of Spanish adults from the European Prospective Investigation into cancer and nutrition. Am. J. Clin. Nutr. 86, 198–205 (2007)

    Article  CAS  Google Scholar 

  2. W. Nawar, The consumption of fried food: nutritional considerations. Oleagineux Corps Gras Lipides (France) 5(1), 58–60 (1998)

    CAS  Google Scholar 

  3. H.S. Melito, B.E. Farkas, Effect of infrared finishing process parameters on physical, mechanical, and sensory properties of par-fried, infrared-finished gluten-free donuts. J. Food Eng. 117, 399–407 (2013)

    Article  CAS  Google Scholar 

  4. E. Pinthus, P. Weinberg, I. Saguy, Oil uptake in deep fat frying as affected by porosity. J. Food Sci. 60, 767–769 (1995)

    Article  CAS  Google Scholar 

  5. B. Sakhale, P. Pahade, Effect of blanching and coating with hydrocolloids on reduction of oil uptake in French fries. Int. Food Res. J. 19(2), 697–699 (2012)

    Google Scholar 

  6. A.D. Gupta, V.K. Bansal, V. Babu, N. Maithil, Chemistry, antioxidant and antimicrobial potential of nutmeg (Myristica fragrans Houtt). J. Genet. Eng. Biotechnol. 11, 25–31 (2013)

    Article  Google Scholar 

  7. S. Chatterjee, Z. Niaz, S. Gautam, S. Adhikari, et al., Antioxidant activity of some phenolic constituents from green pepper (Piper nigrum L.) and fresh nutmeg mace (Myristica fragrans). Food Chem. 101, 515–523 (2007)

    Article  CAS  Google Scholar 

  8. S. Shekarforoush, A. Nazer, R. Firouzi, M. Rostami, Effects of storage temperatures and essential oils of oregano and nutmeg on the growth and survival of Escherichia coli O157: H7 in barbecued chicken used in Iran. Food Control 18, 1428–1433 (2007)

    Article  CAS  Google Scholar 

  9. G. Gallardo, L. Guida, V. Martinez, M.C. López et al., Microencapsulation of linseed oil by spray drying for functional food application. Food Res. Int. 52, 473–482 (2013)

    Article  CAS  Google Scholar 

  10. M. Assagaf, P. Hastuti, C. Hidayat, S. Yuliani, S. Supriyadi, Karakter Oleoresin Pala (Myristica fragrans Houtt) yang Dimikroenkapsulasi: Penentuan Rasio whey protein concentrate (WPC): Maltodekstrin (MD). Agritech. https://doi.org/10.22146/agritech.956233.

    Article  Google Scholar 

  11. M. Prince, K. Thangavel, V. Meda, R. Visvanathan, D. Ananthakrishnan, Effect of carrier blend proportion and flavor load on physical characteristics of nutmeg (Myristica frangrans Houtt.) oleoresin microencapsulated by spray drying. Int. Food Res. J. 21(5):2039–2044 (2014)

    CAS  Google Scholar 

  12. P. Yazdanseta, B.G. Tarzi, M. Gharachorloo, Effect of some hydrocolloids on reducing oil uptake and quality factors of fermented donuts. J. Biodivers. Environ. Sci. 6, 233–241 (2015)

    Google Scholar 

  13. H. Arshad, T.M. Ali, A. Hasnain, Native and modified Sorghum starches as wall materials in microencapsulation of nutmeg oleoresin. Int. J. Biol. Macromol. 114, 700–709 (2018)

    Article  CAS  Google Scholar 

  14. S. Mehboob, T.M. Ali, F. Alam, A. Hasnain, Dual modification of native white sorghum (Sorghum bicolor) starch via acid hydrolysis and succinylation. LWT Food Sci Technol. 64, 459–467 (2015)

    Article  CAS  Google Scholar 

  15. R. Hoover, W. Ratnayake, Determination of total amylose content of starch. Curr. Protoc. Food Anal. Chem. 10000, 1000 (2001). https://doi.org/10.1002/0471142913.fae0203s00

    Article  Google Scholar 

  16. AACC International, Approved Methods of the American Association of Cereal Chemists (American Association of Cereal Chemists, Saint Paul, 2000)

    Google Scholar 

  17. E.E. Perez-Sira, M.L. Amaiz, A laboratory scale method for isolation of starch from pigmented sorghum. J. Food Eng. 64, 515–519 (2004)

    Article  Google Scholar 

  18. R. Bhosale, R. Singhal, Process optimization for the synthesis of octenyl succinyl derivative of waxy corn and amaranth starches. Carbon Polym. 66, 521–527 (2006)

    Article  CAS  Google Scholar 

  19. M. Assagaf, Stabilitas Mikrokapsul Oleresin Pala (Myristica fragrans Houtt) Terhadap Suhu Dan Kelembaban Ruang Penyimpanan. Doctoral Dissertation, Universitas Gadjah Mada, 2013

  20. K. Lee, C.P. Brennand, Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate. Int. J. Food Sci. Technol. 40, 501–508 (2005)

    Article  CAS  Google Scholar 

  21. E. Pitalua, M. Jimenez, E. Vernon-Carter, C. Beristain, Antioxidative activity of microcapsules with beetroot juice using gum arabic as wall material. Food Bioprod. Process. 88, 253–258 (2010)

    Article  CAS  Google Scholar 

  22. G. Marinova, V. Batchvarov, Evaluation of the methods for determination of the free radical scavenging activity by DPPH. Bulg. J. Agric. Sci. 17, 11–24 (2011)

    Google Scholar 

  23. L.D. Melton and B.G. Smith, Current protocol in food analytical chemistry, in Determination of Neutral Sugars by Gas Chromatography of Their Alditol Acetates, ed. by L.D. Melton and B.G. Smith (Wiley, New Jersey, 2001), pp. E3.2.1–E3.2.13

  24. S. Choudhary, B.C. Tanwer, T. Singh, R. Vijayvergia, Total phenolic, total flavonoid content and the dpph free radical scavenging activity of Melothria maderaspatana (Linn.). Cogn. Int. J. Pharm. Pharm. Sci. 5, 296–298 (2013)

    CAS  Google Scholar 

  25. M. Nouri, B. Nasehi, V. Samavati, S.A. Mehdizadeh, Optimizing the effects of Persian gum and carrot pomace powder for development of low-fat donut with high fibre content. Bioact. Carbohydr. Diet. Fibre 9, 39–45 (2017)

    Article  CAS  Google Scholar 

  26. M. Mellema, Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci. Technol. 14, 364–373 (2003)

    Article  CAS  Google Scholar 

  27. X. Song, Q. Chen, H. Ruan, G. He, Q. Xu, Synthesis and paste properties of octenyl succinic anhydride modified early Indica rice starch. J. Zhejiang Univ. Sci. B 7, 800–805 (2006)

    Article  CAS  Google Scholar 

  28. I. Bajaj, R. Singhal, Gellan gum for reducing oil uptake in sev, a legume based product during deep-fat frying. Food Chem. 104, 1472–1477 (2007)

    Article  CAS  Google Scholar 

  29. B. Altunakar, S. Sahin, G. Sumnu, Functionality of batters containing different starch types for deep-fat frying of chicken nuggets. Eur. Food Res. Technol. 218, 318–322 (2004)

    Article  CAS  Google Scholar 

  30. A. Rodge, S. Sonkamble, R. Salve, S. Hashmi, Effect of hydrocolloid (guar gum) incorporation on the quality characteristics of bread. J. Food Process. Technol. 3, 1–7 (2012)

    Google Scholar 

  31. C. Onyango, Starch and modified starch in bread making: a review. Afr. J. Food Sci. 10, 344–351 (2016)

    Article  CAS  Google Scholar 

  32. S.-U. Rehman, A. Paterson, S. Hussain, M.A. Murtaza, S. Mehmood, Influence of partial substitution of wheat flour with vetch Lathyrus sativus L) flour on quality characteristics of doughnuts. LWT Food Sci. Technol. 40, 73–82 (2007)

    Article  CAS  Google Scholar 

  33. G. Budryn, D. Zyzelewicz, E. Nebesny, J. Oracz, W. Krysiak, Influence of addition of green tea and green coffee extracts on the properties of fine yeast pastry fried products. Food Res. Int. 50, 149–160 (2013)

    Article  CAS  Google Scholar 

  34. K. Taiwo, O. Baik, Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes. LWT Food Sci. 40, 661–668 (2007)

    Article  CAS  Google Scholar 

  35. A. Luca, B. Cilek, V. Hasirci, S. Sahin, G. Sumnu, Storage and baking stability of encapsulated sour cherry phenolic compounds prepared from micro-and nano-suspensions. Food Bioprocess. Technol. 7(1), 204–211 (2014)

    Article  CAS  Google Scholar 

  36. D. Pasrija, P.N. Ezhilarasi, D. Indrani, C. Anandharamakrishnan, Microencapsulation of green tea polyphenols and its effect on incorporated bread quality. LWT Food Sci. Technol. 64(1), 289–296 (2015)

    Article  CAS  Google Scholar 

  37. M. Garcıa, C. Ferrero, N. Bertola, M. Martino, N. Zaritzky, Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innov. Food Sci. Emerg. Technol. 3, 391–397 (2002)

    Article  Google Scholar 

  38. T. Sanz, A. Salvador, S. Fiszman, Resistant starch (RS) in battered fried products: functionality and high-fibre benefit. Food Hydrocoll. 22, 543–549 (2008)

    Article  CAS  Google Scholar 

  39. A. Salvador, T. Sanz, S. Fiszman, Effect of the addition of different ingredients on the characteristics of a batter coating for fried seafood prepared without a pre-frying step. Food Hydrocoll. 19, 703–708 (2005)

    Article  CAS  Google Scholar 

  40. M. Ngadi, Y. Li, S. Oluka, Quality changes in chicken nuggets fried in oils with different degrees of hydrogenatation. LWT Food Sci. Technol. 40, 1784–1791 (2007)

    Article  CAS  Google Scholar 

  41. F. Tatar Turan, A. Cengiz, D. Sandıkçı, M. Dervisoglu, T. Kahyaoglu, Influence of an ultrasonic nozzle in spray‐drying and storage on the properties of blueberry powder and microcapsules. J. Sci. Food Agric. 96(12), 4062–4076 (2016)

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Department of Food Science and Technology, University of Karachi, Karachi, 75270, Pakistan

    Hira Arshad, Tahira Mohsin Ali & Abid Hasnain

Authors
  1. Hira Arshad
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Tahira Mohsin Ali
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Abid Hasnain
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Hira Arshad.

Ethics declarations

Conflict of interest

There is no conflict of interest between the authors.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Arshad, H., Ali, T.M. & Hasnain, A. Physical and functional properties of fried donuts incorporated with nutmeg microcapsules composed of gum-arabic and sorghum starch as wall materials. Food Measure 13, 3060–3068 (2019). https://doi.org/10.1007/s11694-019-00228-y

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-019-00228-y

Keywords

Search

Navigation