Changes in the quality of deep-fried dough as influenced by hydrocolloids

• Rotshidzwa M. Mudau ^[1] ; Oluwatoyin O. Onipe ^[1] ; Afam I. O. Jideani ^[1]
  1. [1] University of Venda

     University of Venda

     Thulamela, Sudáfrica

     
• Localización: CyTA: Journal of food, ISSN 1947-6337, ISSN-e 1947-6345, Vol. 21, Nº. 1, 2023, págs. 237-247
• Idioma: inglés
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• Resumen

  • The effects of xanthan gum and pectin at two concentrations each (0.2% and 0.5%) on storage quality (texture, moisture, water activity (aw), fat content, peroxide value, and colour attributes) of deep-fried dough (magwinya) were analysed across 3 days. The moisture content of the magwinya samples ranged from 38.67% to 44.67% and decreased significantly during storage. The crumb, crust hardness, and chewiness increased (P < 0.05) with storage time. The aw ranged from 0.64 to 0.85 on the first day and decreased during storage. The fat content of samples ranged from 6.60% to 7.31% and was significantly lower than the control (10.20%). The peroxide values showed no difference for all samples. Significant differences were observed for crumb and crust colour profiles from the first to the third day among all samples. The preservation effect of hydrocolloids is attributed to controlling and maintaining the moisture content and stabilising the product.