dc.contributor.author |
Kwinda, Ondwela |
|
dc.contributor.author |
Onipe, Oluwatoyin O. |
|
dc.contributor.author |
Jideani, Afam I. O |
|
dc.date.accessioned |
2022-11-03T07:49:46Z |
|
dc.date.available |
2022-11-03T07:49:46Z |
|
dc.date.issued |
2018-01-15 |
|
dc.identifier.citation |
Ondwela Kwinda, Oluwatoyin O. Onipe & Afam I.O. Jideani (2018) The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough, CyTA - Journal of Food, 16:1, 247-254. DOI: https://doi.org/10.1080/19476337.2017.1389991.<http://hdl.handle.net/11602/2322>. |
en_ZA |
dc.identifier.other |
DOI: https://doi.org/10.1080/19476337.2017.1389991 |
|
dc.identifier.uri |
http://hdl.handle.net/11602/2322 |
|
dc.description.abstract |
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 < 0.05) reduced oil in MM compared to TM. Lowest oil content for PF and OB
magwinya were 3.10 and 4.35% using MM and 6.00 and 6.25% for TM. Addition of PF up to 3% and
OB up to 2% significantly improved textural properties. Comparing the additives and the method of
production, optimum conditions with highest desirability of 0.83 was obtained for OB modified
magwinya with 35.08% moisture, 2.31% ash and 4.74% oil. Hence, the use of MM and OB reduced oil
absorption. |
en_ZA |
dc.description.sponsorship |
National Research Foundation of SA and AIOJ from the Technology Innovation Agency, SA |
en_ZA |
dc.language.iso |
en |
en_ZA |
dc.publisher |
Informa UK Limited |
en_ZA |
dc.subject |
Oat bran |
en_ZA |
dc.subject |
Psyllium husk fibre |
en_ZA |
dc.subject |
Oil |
en_ZA |
dc.subject |
Magwinya |
en_ZA |
dc.subject |
Colour |
en_ZA |
dc.subject |
Texture |
en_ZA |
dc.subject |
Bunuelo |
en_ZA |
dc.subject |
Fat cake |
en_ZA |
dc.title |
The effect of oat bran and psyllium husk fibre on oil reduction and some physicochemical properties of magwinya – a deep-fried dough |
en_ZA |
dc.type |
Article |
en_ZA |