科研之友
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摘要
Reducing oil content is a guarantee of the healthy development of fried food. This study investigated the effects of two different types of coating materials, methylcellulose (MC) and soybean protein isolate (SPI), on the oil content and inhibition of oil absorption in Chinese deep-fried dough cake (CFDC). Scanning electron microscopy (SEM) and optical microscopy (OM) with Sudan red staining were used to examine the effects of different MC coating on oil penetration elucidate the underlying mechanism of reducing oil content by MC coating. The influence of coating on the sensory quality of CFDC was studied by colorimeter and TPA. The results showed that compared with the control, the two coatings could significantly reduce the oil content of CFDC (p<0.05), with MC performing better in inhibition of oil absorption than SPI. When the MC concentration was 1%, the inhibition of oil absorption was the greatest, with the inhibition rate being 53.77%, and the contents of the surface oil and internal oil decreasing by 58.66% and 45.43%, respectively. Microstructural analysis showed that edible coating could make the surface of CFDC smoother with fewer holes, and while significantly reducing oil penetration depth; All these results indicated that the coating can effectively reduce the oil content of CFDC, make the surface structure denser, and inhibit oil penetration and migration. This study also showed that MC coating had little influence on the color and texture of CFDC, which provides theoretical foundation and technical guidance for further production of CFDC with a low oil content but high quality.
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