Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

Shan He; Yang Zhang; Caiqing Gu; Yixiao Wu; Muhammad Adil Farooq; David James Young; Jonathan Woon Chung Wong; Kun Chang; Bin Tian; Ankita Kumari; Abdul Rahaman; Jingrong Gao

doi:10.3389/fsufs.2022.997097

Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

Shan He, Yang Zhang, Caiqing Gu, Yixiao Wu, Muhammad Adil Farooq, David James Young, Jonathan Woon Chung Wong, Kun Chang, Bin Tian, Ankita Kumari, Abdul Rahaman, Jingrong Gao

Higher Degree by Research (HDR) Cohort

Research output: Contribution to journal › Article › peer-review

4 Citations (Scopus)

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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
Article number	997097
Pages (from-to)	1-11
Number of pages	11
Journal	Frontiers in Sustainable Food Systems
Volume	6
DOIs	https://doi.org/10.3389/fsufs.2022.997097
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.

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10.3389/fsufs.2022.997097

62802377-oaFinal published version, 1.29 MBLicence: CC BY

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He, S., Zhang, Y., Gu, C., Wu, Y., Farooq, M. A., Young, D. J., Wong, J. W. C., Chang, K., Tian, B., Kumari, A., Rahaman, A., & Gao, J. (2022). Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates. Frontiers in Sustainable Food Systems, 6, 1-11. Article 997097. https://doi.org/10.3389/fsufs.2022.997097

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title = "Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates",

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.",

keywords = "deep-fried donut, in vitro digestion, kombucha cellulose hydrolysates, oil content reduction, texture profile",

author = "Shan He and Yang Zhang and Caiqing Gu and Yixiao Wu and Farooq, {Muhammad Adil} and Young, {David James} and Wong, {Jonathan Woon Chung} and Kun Chang and Bin Tian and Ankita Kumari and Abdul Rahaman and Jingrong Gao",

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 {\textcopyright} 2022 He, Zhang, Gu, Wu, Farooq, Young, Wong, Chang, Tian, Kumari, Rahaman and Gao.",

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doi = "10.3389/fsufs.2022.997097",

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T1 - Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

AU - He, Shan

AU - Zhang, Yang

AU - Gu, Caiqing

AU - Wu, Yixiao

AU - Farooq, Muhammad Adil

AU - Young, David James

AU - Wong, Jonathan Woon Chung

AU - Chang, Kun

AU - Tian, Bin

AU - Kumari, Ankita

AU - Rahaman, Abdul

AU - Gao, Jingrong

N1 - 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.

PY - 2022/10/7

Y1 - 2022/10/7

N2 - 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.

AB - 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.

KW - deep-fried donut

KW - in vitro digestion

KW - kombucha cellulose hydrolysates

KW - oil content reduction

KW - texture profile

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JF - Frontiers in Sustainable Food Systems

M1 - 997097

ER -

Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

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