He, ShanZhang, YangGu, CaiqingWu, YixiaoFarooq, Muhammad AdilYoung, David JamesWong, Jonathan Woon ChungChang, KunTian, BinKumari, AnkitaRahaman, AbdulGao, Jingrong2022-10-312022-10-072022-10-072022-08-225R7ST (isidoc)https://hdl.handle.net/10182/15576To evaluate the efficiency of the oil-reducing properties of kombucha cellulose, enzymolysis and microwave-assisted enzymolysis methods were developed. The water-holding capacity of the kombucha cellulose hydrolysates formed by these two methods was higher than for the intact kombucha cellulose, while the oil-holding capacity was lower. The hydrolysates of kombucha cellulose and the intact kombucha cellulose were used to make deep-fried donuts. During this process, kombucha cellulose hydrolysates were added instead of 2% flour, and from the results, the oil content of the donut decreased significantly from ∼28 to 15%, and the reduction was not related to the processing of the donut. The hardness and brittleness of all samples showed no significant change, and these samples had similar internal micro-structures, confirming texture profile analysis. In vitro digestion results suggested that there would be no adverse health effects from substituting kombucha cellulose hydrolysates in the deep-fried donut formula.11 pagesen© 2022 He, Zhang, Gu, Wu, Farooq, Young, Wong, Chang, Tian, Kumari, Rahaman and Gao.deep-fried donutin vitro digestionkombucha cellulose hydrolysatesoil content reductiontexture profileJournal Article10.3389/fsufs.2022.9970972571-581X2022-10-17ANZSRC::300602 Food chemistry and food sensory scienceANZSRC::300606 Food sustainabilityANZSRC::300604 Food packaging, preservation and processingANZSRC::30 Agricultural, veterinary and food sciencesANZSRC::41 Environmental scienceshttps://creativecommons.org/licenses/by/4.0/Attribution