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QUALITY CHANGES OF DONUTS AS INFLUENCED BY LEAVENING AGENT AND HYDROCOLLOID COATINGS

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Abstract

ABSTRACT

The effect of two edible coatings, methylcellulose (MC) and gum tragacanth (GT) in combination with two kinds of leavening agents, yeast and baking powder were examined on quality properties of donuts. Dough surface were coated with hydrocolloid solutions (1% w/w) then fried at 150C. GT and MC coatings significantly (P < 0.05) reduced oil uptake up to 33.00 and 24.74%, respectively. Fermented donuts had significantly lower oil content than cake donut, which is about 9.96%, while coating and leavening agent had no significant (P > 0.05) effect on moisture content of fried donuts. Crust color increased with frying time and density decreased during first minuets of frying time. Results of sensory evaluation showed there was no significant difference between coated and uncoated donuts. However, yeast-raised samples significantly (P < 0.05) had highest score on the appearance, porosity and uniformity of pores in comparison with cake donuts.

PRACTICAL APPLICATIONS

Donuts are typically sweet delectable snacks that represent the largest breakfast category in the in-store bakery because it is portable and easy-to-eat. However, the fat content of fried products may reach up to 50% of its total weight, and nowadays, more and more challenges about oil consumption and relevant diet problems can be seen, like excess weight and coronary heart disease. So it leads to increase research corresponding to produce fried food with lower oil content with the same quality. This article provides new information about oil reduction of fried donut and its quality properties.

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