Dietary management for healthier batter formulations
Background: A more frequent consumption of deep-fat fried food is believed to be linked with a higher risk of subsequently developing obesity and higher severe diseases. However, the evidence from long-term randomized trials or prospective epidemiological studies is scarce. Dietary management for a...
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| Format: | Article |
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Elsevier Ltd
2021
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| _version_ | 1796865736521547776 |
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| author | Liew, Wen Ching Mat Zulkipli, Nur 'Afifah Muhamad, Ida Idayu Mohd. Marsin, Aishah Khair, Zulkifli Anis, Siti Nor Syairah |
| author_facet | Liew, Wen Ching Mat Zulkipli, Nur 'Afifah Muhamad, Ida Idayu Mohd. Marsin, Aishah Khair, Zulkifli Anis, Siti Nor Syairah |
| author_sort | Liew, Wen Ching |
| collection | ePrints |
| description | Background: A more frequent consumption of deep-fat fried food is believed to be linked with a higher risk of subsequently developing obesity and higher severe diseases. However, the evidence from long-term randomized trials or prospective epidemiological studies is scarce. Dietary management for a healthier consumption of food with low fat intake gives high contributions to health. Scope and approach: Despite the changes in lifestyle that acquire more favourable type of deep-fat fried food as the main dish, a dietary fibre-formulated batter could be the most suitable substitute without changing the taste to keep the health benefits within. Dietary fibre-formulated batter consists the same benefits as resistant starch that can reduce the blood cholesterol level, the glycaemic index and influence in digestive tract. In this review paper, we discuss the factors, properties, background and applications of fibres in batter formulations for oil uptake reduction. Key findings and conclusions: With high potential of health benefits, different types of dietary fibre have been explored as batter formulations. Dietary fibres are proven to reduce the oil uptake of fried food products as well as improving the textural and overall acceptability. The application of dietary fibre as batter rich in nutrients could be product-friendly for deep-fat fried food products. |
| first_indexed | 2024-03-05T21:01:37Z |
| format | Article |
| id | utm.eprints-94007 |
| institution | Universiti Teknologi Malaysia - ePrints |
| last_indexed | 2024-03-05T21:01:37Z |
| publishDate | 2021 |
| publisher | Elsevier Ltd |
| record_format | dspace |
| spelling | utm.eprints-940072022-02-28T13:31:07Z http://eprints.utm.my/94007/ Dietary management for healthier batter formulations Liew, Wen Ching Mat Zulkipli, Nur 'Afifah Muhamad, Ida Idayu Mohd. Marsin, Aishah Khair, Zulkifli Anis, Siti Nor Syairah Q Science (General) RM Therapeutics. Pharmacology Background: A more frequent consumption of deep-fat fried food is believed to be linked with a higher risk of subsequently developing obesity and higher severe diseases. However, the evidence from long-term randomized trials or prospective epidemiological studies is scarce. Dietary management for a healthier consumption of food with low fat intake gives high contributions to health. Scope and approach: Despite the changes in lifestyle that acquire more favourable type of deep-fat fried food as the main dish, a dietary fibre-formulated batter could be the most suitable substitute without changing the taste to keep the health benefits within. Dietary fibre-formulated batter consists the same benefits as resistant starch that can reduce the blood cholesterol level, the glycaemic index and influence in digestive tract. In this review paper, we discuss the factors, properties, background and applications of fibres in batter formulations for oil uptake reduction. Key findings and conclusions: With high potential of health benefits, different types of dietary fibre have been explored as batter formulations. Dietary fibres are proven to reduce the oil uptake of fried food products as well as improving the textural and overall acceptability. The application of dietary fibre as batter rich in nutrients could be product-friendly for deep-fat fried food products. Elsevier Ltd 2021-07 Article PeerReviewed Liew, Wen Ching and Mat Zulkipli, Nur 'Afifah and Muhamad, Ida Idayu and Mohd. Marsin, Aishah and Khair, Zulkifli and Anis, Siti Nor Syairah (2021) Dietary management for healthier batter formulations. Trends in Food Science and Technology, 113 . pp. 411-422. ISSN 0924-2244 http://dx.doi.org/10.1016/j.tifs.2021.03.054 DOI:10.1016/j.tifs.2021.03.054 |
| spellingShingle | Q Science (General) RM Therapeutics. Pharmacology Liew, Wen Ching Mat Zulkipli, Nur 'Afifah Muhamad, Ida Idayu Mohd. Marsin, Aishah Khair, Zulkifli Anis, Siti Nor Syairah Dietary management for healthier batter formulations |
| title | Dietary management for healthier batter formulations |
| title_full | Dietary management for healthier batter formulations |
| title_fullStr | Dietary management for healthier batter formulations |
| title_full_unstemmed | Dietary management for healthier batter formulations |
| title_short | Dietary management for healthier batter formulations |
| title_sort | dietary management for healthier batter formulations |
| topic | Q Science (General) RM Therapeutics. Pharmacology |
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