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Influence of flour type on physico-chemical characteristics during deep frying

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Abstract

The study focuses on understanding the influence of nutrients on frying oil degradation as well as its role in oil uptake by the fried substrate. Raw substrates were prepared taking refined wheat flour (rich in carbohydrate), soy flour (rich in protein) and gram flour (with both in a definite proportion) which were subjected to frying in sunflower oil at 185–200 °C. Analysis of the fried oil, substrate and fried product was carried out. Increase in acid value with respect to the composition of the flour was not significant. Higher rate of oxidation and peroxide value were observed in the oil used for Gram flour snacks, which could be due to significant amounts of sodium and potassium salts. Fried oil with soy flour based snack showed higher total polar material% which could be due to accelerated oxidation. Oil absorption was promoted by starch and gluten and controlled by protein and insoluble fiber. Oil absorbed by refined-wheat flour and soy flour based snack were 30% and 9.33%. Gram flour-based snack absorbed 4.52% oil with superior oil quality comparatively.

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Authors and Affiliations

  1. University College of Technology, Osmania University, Hyderabad, 500007, India

    Rihana Habeebrakuman, Srinivas Maloo & Bhaskar Vellanki

  2. Centre for Lipid Science and Technology, CSIR-Indian Institute of Chemical Technology, Tarnaka, Hyderabad, 500007, India

    Shiva Shanker Kaki, Prabhavathi Devi Bethala Lakshmi Anu  & Karuna Mallampalli Sri Lakshmi

Authors
  1. Rihana Habeebrakuman
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  2. Shiva Shanker Kaki
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  3. Prabhavathi Devi Bethala Lakshmi Anu
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  4. Srinivas Maloo
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  5. Bhaskar Vellanki
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  6. Karuna Mallampalli Sri Lakshmi
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Correspondence to Karuna Mallampalli Sri Lakshmi.

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Habeebrakuman, R., Kaki, S.S., Bethala Lakshmi Anu , P.D. et al. Influence of flour type on physico-chemical characteristics during deep frying. J Food Sci Technol 56, 3471–3480 (2019). https://doi.org/10.1007/s13197-019-03835-1

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  • DOI: https://doi.org/10.1007/s13197-019-03835-1

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