Physicochemical Properties Changes of Donuts During Vacuum Frying
Kwok Joon Tan, Gaurav Mittal
International Journal of Food Properties
Abstract
Vacuum frying was explored to cook donuts and compared to the conventional atmospheric frying. A temperature of 190°C was used for atmospheric frying. Three vacuum levels (3, 6, and 9 kPa vacuum) with three temperature levels (150, 165, and 180°C) were used for vacuum frying. The effects of initial moisture content (IMC), vacuum level and frying temperature on physicochemical properties, such as moisture loss, oil absorption, and quality were investigated. The properties of fried donuts were significantly affected by IMC. Under vacuum frying, volume and total color changes were affected by frying temperature; and oil uptake was affected by vacuum and frying temperature. Frying temperature and vacuum were not directly related to the final moisture content (MC) of donuts. There was no relationship between MC and fat content of donuts. Donut texture was directly related to the vacuum and frying temperature.
Extracted Claims
9 claims extracted from this paper into the knowledge graph
vacuum and frying temperature affects oil uptake
“and oil uptake was affected by vacuum and frying temperature.”
vacuum frying uses temperature levels
“Three vacuum levels (3, 6, and 9 kPa vacuum) with three temperature levels (150, 165, and 180°C) were used for vacuum frying.”
final moisture content (MC) not related to fat content
“There was no relationship between MC and fat content of donuts.”