Abstract
To evaluate the efficiency of the oil-reducing properties of kombucha cellulose, enzymolysis and microwave-assisted enzymolysis methods were developed. The water-holding capacity of the kombucha cellulose hydrolysates formed by these two methods was higher than for the intact kombucha cellulose, while the oil-holding capacity was lower. The hydrolysates of kombucha cellulose and the intact kombucha cellulose were used to make deep-fried donuts. During this process, kombucha cellulose hydrolysates were added instead of 2% flour, and from the results, the oil content of the donut decreased significantly from ~28 to 15%, and the reduction was not related to the processing of the donut. The hardness and brittleness of all samples showed no significant change, and these samples had similar internal micro-structures, confirming texture profile analysis. In vitro digestion results suggested that there would be no adverse health effects from substituting kombucha cellulose hydrolysates in the deep-fried donut formula.
Original language | English |
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Article number | 997097 |
Pages (from-to) | 1-11 |
Number of pages | 11 |
Journal | Frontiers in Sustainable Food Systems |
Volume | 6 |
DOIs | |
Publication status | Published - 7 Oct 2022 |
Bibliographical note
Funding Information:The study was funded by the National Natural Science Foundation of China (32150410363), S&T projects of Guangzhou City (Project No.: 202102020731), Guangzhou City University Alliance Fundamental Research Fund (Fund No.: 20210210486), and the S&T projects of China's Ministry (QN2021163001L). The authors are also thankful for the funding provided by the German Research Foundation (DFG, Deutsche Forschungsgemeinschaft) as part of Germany's Excellence Strategy—EXC 2050/1—Project ID 390696704—Cluster of Excellence, Centre for Tactile Internet with Human-in-the Loop (CeTI) of Technische University Dresden.
Publisher Copyright:
Copyright © 2022 He, Zhang, Gu, Wu, Farooq, Young, Wong, Chang, Tian, Kumari, Rahaman and Gao.