Reduction of oil uptake in Deep Fried Snacks: Review

Gaurav Singh Department of Food Technology, F.E.T.R.B.S. Engineering Technical Campus, Bichpuri, Agr a
A significant proportion of edible oils are used worldwide for deep fat frying for various foodstuffs. During repeated usage of oil, many reactions take place leading to the development of various types of decomposition products which are supposed to be toxic from health point of view. The quality of oils also deteriorate nutritionally and degree of deterioration depends primarily on the type of oil, its fatty acid composition, type of food and the way it is being used for frying. The saturated and transfat in deep fried foods increase the risk for high cholesterol and heart disease. In the present scenario, different attempts were made to reduce oil uptake during the deep fat frying by using hydrocolloids and fibers. Hydrocolloids are proved to be a significant in reducing oil uptake in boondi, potato chips and French fries. Studies showed that hydrocolloids such as low methoxyl pectin (LMP), high methoxyl pectin (HMP), Carboxy methyl cellulose (CMC) and Tamarind kernel powder (TKP) at different levels (0.0-2.0%). Hydrocolloids coatings namely gum acacia and guar gum as coating agents significantly reduced the oil content of potato chips. Use of fiber i.e. oat bran had significant positive effect on moisture retention and negative effect on oil absorption, while wheat bran had reverse effect.

Ruchi Singhal, Rohit Katiyar,