The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya - a deep-fried dough

The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya - a deep-fried dough

Oat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake) - a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical properties using one-factor of the response surface methodology. Two methods of magwinya processing were employ...

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Veröffentlicht in:CYTA: journal of food 2018-01, Vol.16 (1), p.247-254
Hauptverfasser: Kwinda, Ondwela, Onipe, Oluwatoyin O., Jideani, Afam I.O.
Format: Artikel
Sprache:eng
Schlagworte:
aceite
Additives
buñuelo
color
Dietary fiber
Dough
Edible oils
fat cake
fibra de cáscara de psilio
magwinya
magwinya: colour
Oat bran
Oil
Physicochemical properties
Production methods
Properties (attributes)
psyllium husk fibre
Response surface methodology
salvado de trigo
textura
texture
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Beschreibung
Zusammenfassung:Oat bran (OB) and psyllium husk fibre (PF) were incorporated into magwinya (fat cake) - a cereal fried dough with the aim of reducing oil content and evaluating some of its physicochemical properties using one-factor of the response surface methodology. Two methods of magwinya processing were employed: traditional (TM) and modified (MM) methods. Addition of PF and OB significantly (p 
ISSN:1947-6337
1947-6345
DOI:10.1080/19476337.2017.1389991