Criterion for Oil Uptake during Deep-fat Frying |
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| Authors: | ELI J. PINTHUS PNINA WEINBERG ISRAEL SAM SAGUY |
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| Affiliation: | The authors are affiliated with the Division of Food Science, Faculty of Agriculture, The Hebrew University of Jerusalem, P.O. Box 12. Rehovot 76100. Israel. |
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| Abstract: | The effect of added powdered cellulose and methyl cellulose on oil uptake during deep-fat frying of donuts and falafel balls was determined. A new criterion, UR, expressing the oil uptake ratio between the weight of oil uptake and the weight of water removed was introduced. This criterion was valuable in assessing effectiveness of reducing oil uptake during deep-fat frying. Methocel was significantly more effective than powdered cellulose in reducing oil uptake. |
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| Keywords: | deep-fat frying oil uptake methylcellulose cellulose donuts falafel balls |
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