Impact of different processing techniques on reduction in oil content in deep-fried donuts when using kombucha cellulose hydrolysates

To evaluate the efficiency of oil-reducing properties kombucha cellulose, enzymolysis and microwave-assisted methods were developed. The water-holding capacity cellulose hydrolysates formed by these two was higher than for intact while oil-holding lower. used to make deep-fried donuts. During this process, added instead 2% flour, from results, oil content donut decreased significantly ~28 15%, reduction not related processing donut. hardness brittleness all samples showed no significant change, had similar internal micro-structures, confirming texture profile analysis. In vitro digestion results suggested that there would be adverse health effects substituting in formula.