摘要：Consumer awareness increased for more healthful and reduced-fat food items in recent years. There is a desire for bakery foods with little or no fat. Tulumba is öne of the most consumed desserts in Turkey. In this study, factors affecting fat absorption: Oil temperature, tulumba diameter and addition of defatted soy flour, cellulose gum, vital gluten, eggs were investigated. Frying oil temperature is critical to control frying time and moisture removal. Addition of soy flour and cellulose gum was not significantly effective in reducing fat absorption. Egg level in the formula is critical in dough cohesiveness, shape and texture of fried tulumba as well as fat absorption level during frying. For desired tulumba, protein level of flour should be in the range of 10.5-11.5%.
