On the Possibility of Nonfat Frying using Molten Glucose

Mohammed Al-Khusaibi, Azmil Haizam Ahmad Tarmizi, Keshavan Niranjan

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimize the production of toxic compounds continue to be challenging aims. This paper aims to investigate the possibility of producing a fat-free food snack by replacing frying oil with a nonfat medium. Glucose was melted and its temperature was then brought to 185 °C and used to fry potato strips, to obtain a product referred here as glucose fries. The resulting product was compared with French fries prepared conventionally under conditions that resulted in similar final moisture content. The resulting products were also examined for crust formation, texture parameters, color development and glucose content. Stereo microscope images showed that similar crusts were formed in the glucose fries and French fries. Texture parameters were found to be similar for both products at 5 and 2 mm penetration depth. The maximum hardness at 2 mm penetration depth was also similar for both products, but different from cooked potato. The color development that characterized French fries was also observed in glucose fries. The glucose content in glucose fries was found to be twice the content of French fries, which is to be expected because glucose absorbed or adhered to the surface. In conclusion, glucose fries, with similar texture and color characteristics to that of French fries, can be prepared by using a nonfat frying medium. Practical Application: Frying has always been carried out using a medium that is essentially fat, which inevitably enters the product and has health implications. This paper explores whether we could use nonfat frying medium, like molten glucose, to obtain fat-free French fries-known as Glucose fries.

Original languageEnglish
Pages (from-to)E66-E72
JournalJournal of Food Science
Volume80
Issue number1
DOIs
Publication statusPublished - Jan 1 2015

Fingerprint

frying
French fries
Glucose
glucose
Oils
frying oil
Snacks
Color
texture
Fats
Solanum tuberosum
fat-free foods
color
potatoes
snack foods
Poisons
Health
Hardness
snacks
lipids

Keywords

  • Fat free
  • French fries
  • Fried food
  • Frying
  • Texture

ASJC Scopus subject areas

  • Food Science

Cite this

On the Possibility of Nonfat Frying using Molten Glucose. / Al-Khusaibi, Mohammed; Ahmad Tarmizi, Azmil Haizam; Niranjan, Keshavan.

In: Journal of Food Science, Vol. 80, No. 1, 01.01.2015, p. E66-E72.

Research output: Contribution to journalArticle

Al-Khusaibi, Mohammed ; Ahmad Tarmizi, Azmil Haizam ; Niranjan, Keshavan. / On the Possibility of Nonfat Frying using Molten Glucose. In: Journal of Food Science. 2015 ; Vol. 80, No. 1. pp. E66-E72.
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