Hydrocolloids may reduce oil absorption but increase water contents. I am searching any other alternatives to reduce oil absorption with low water contents and also increase crispiness during deep fat frying .
Dear Jakia,
We need to understand first the frying process to minimize oil migration into the structure. Please find the link
http://www.sciencedirect.com/science/article/pii/S1043452609570052
If you interested to reduce oil absorbing in foods at home please see this
https://www.healthydiningfinder.com/blogs-recipes-more/Ask-the-Dietitians/Oil-Absorption-of-Fried-Foods
Best regards
Aly R Abdel-Moemin
You can use whey protein isolates and modified starch to coat your food prior to frying
http://www.ncbi.nlm.nih.gov/pubmed/19019129
http://www.ajofai.info/Abstract/Using%20modified%20starch%20to%20decrease%20the%20oil%20absorption%20in%20fried%20battered%20chicken.pdf
Frying temperature is a limiting factor in fat absorption in fried foods. The right temperature varies according to type of food, 160-180C . the lower temperture the more absorbed fat you get, the higher temperature the less oil absorption and the more crispiness you get but you at high risk of surface burning . So, try the one that fit tour products.
Dear Jakia
from my personal experience
1- Do not start frying before the oil get boiled
2- Immerse deeply the stuff to be fried
3- use tissue paper to absorb excess oil
4- Do not put off fire before finishing frying
regards
SAIF
try combined limited sun drying and deep fat drying at high temperature with short time duration
Air frying will reduce the oil absorption. The other suggestion will be pre-cook or food Blanching which is a cooking process wherein the food substance, usually a vegetable or fruit, is plunged into boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water (shocking or refreshing) to halt the cooking process. After that the frying can be done with less oil absorption.
Dear Saadi Gharib-Bibalan, Ramadan Habiba, Saifeldin Mohamed Khair Abdelrahim, Md Ramim Tanver Rahman, Sunday Sobowale and Ndukwu m. c.,
Many thanks to all .
Dear Ramadan Habiba , Negin Neinavaie and Rohit Upadhyay,
Many thanks to all .
Ingredients, frying temperature play important role in oil absorption, add CMC and Sodium tripolyphosphate to reduce oil absorption.
Well, I think the best way to reduce the oil absorption from deep fat fry foods - is - not to eat deep fat fry foods. :-)))))))) Sorry, I'm just joking. No hard feelings, please.
please follow my papers on frying. Pre-drying may be useful to reduce oil uptake in fried foods. We were successful in potato, banana chips and onion slices.
Prof. D Ramesh Babu
- Badges
- Science topic