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.
CITATION STYLE
He, S., Zhang, Y., Gu, C., Wu, Y., Farooq, M. A., Young, D. J., … 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. https://doi.org/10.3389/fsufs.2022.997097
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