Modification of Frying Oil and Batter for Fat Uptake Reduction in Deep-Fried Chicken Products: An Overview

DOI

10.2991/978-94-6463-282-8_8How to use a DOI?

Keywords

Citrus Peel Fiber; Deep Frying; Fat Uptake; Oleogel

Abstract

The expanding global demand for deep-fat fried chicken products is primarily driven by their highly desired and distinctive sensory qualities, accessibility, and affordability. However, one major worry voiced by consumers and stakeholders is its high-fat content. The high levels of dietary fat in deep-fried foods raise the risk of noncommunicable illnesses such as obesity, coronary heart disease, diabetes, and so on. In response to the need to reduce the fat content of chicken products, oleogel research has been active in recent decades, yielding several oleogels with desirable qualities such as heat resistance, oxidative stability, and high oil binding capacity. Recently, the use of oleogel as a frying medium has grown in favor. Several studies have found that using oleogel as a frying medium can lower the fat content of deep-fried chicken products. In addition, the amount of literature on the utilization of fiber in food products has also increased dramatically. For example, citrus peel fiber (CPF), a byproduct of juice manufacturing, has gained popularity for its great health-promoting benefits, fat-reduction characteristics, and water-binding capacity. The purpose of this review is to explore the potential of oleogel as a frying medium and the usage of CPF as a functional component in chicken products to reduce fat absorption. Furthermore, this review will discuss current results concerning oleogel and CPF, with an emphasis on anticipating the combined viewpoint of oleogel and CPF in producing deep-fried chicken products.

Copyright

© 2023 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

TY  - CONF
AU  - Niaz Mahmud
AU  - Reza Tahergorabi
PY  - 2023
DA  - 2023/11/22
TI  - Modification of Frying Oil and Batter for Fat Uptake Reduction in Deep-Fried Chicken Products: An Overview
BT  - Proceedings of the National Conference on Next-Generation Sustainable Technologies for Small-Scale Producers (NGST 2022)
PB  - Atlantis Press
SP  - 54
EP  - 63
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-282-8_8
DO  - 10.2991/978-94-6463-282-8_8
ID  - Mahmud2023
ER  -