Decreasing oil uptake of doughnuts during deep-fat frying using curdlan

The ability of the dry ingredient curdlan (0% to 1% w/w) to lower oil uptak e and moisture loss in doughnuts during deep-fat frying was compared with t hat of cellulose derivatives. An index expressing the ratio between oil upt ake and moisture loss was developed. The addition of curdlan showed a linea r effect on reducing each parameter (p < 0.001) within a range of 0% to 0.5 %. This effect of curdlan probably is attributed to its thermal gelling pro perty, and the heat-induced gel during frying probably functioned as an oil and moisture barrier. Cellulose derivatives were less effective than curdl an in this respect.