Effects of Hydrocolloids on Oil Uptake and Quality of Donuts Containing Riceberry Flour
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Abstract
This research aimed to investigate the effects of hydrocolloids on oil uptake and overall quality in donut products containing Riceberry flour. Two types of hydrocolloids, hydroxypropyl methyl-cellulose (HPMC) and methylcellulose (MC), were used in this experiment. The study explored different application methods: surface coating, adding the hydrocolloids into the batter, and a combination of both. The results revealed that using hydrocolloids significantly improved the crumb color compared to donuts made with 30% Riceberry flour (RB). Surface coating the donut with HPMC and MC before frying resulted in the highest specific volume among the methods tested. Additionally, the different application methods (surface coating, adding into the batter, and their combined use) did not significantly affect the texture attributes such as hardness, cohesion, elasticity, and chewiness, compared to the control donut (p>0.05). Regarding oil uptake and moisture loss, adding MC and surface coating with HPMC yielded the lowest oil uptake, while the combined approach of adding and surface coating with MC resulted in the least moisture loss. Sensory evaluation indicated that the overall liking scores for the donuts with hydrocolloids, regardless of the application method, were not significantly different from those of the RB and control donuts (p>0.05). In conclusion, the use of hydrocolloids can effectively reduce oil uptake and enhance the quality of donuts containing Riceberry flour.
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References
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