Cross-linking of wheat starch improves the crispness of deep-fried battered food

Wheat starches with different degrees of cross-linking were used to study the effect of starch gelatinization in the batter and crust characteristics of deep-fried battered food. Pasting properties, viscosity and batter pick up as well as moisture and oil content and crispness of the fried crusts were evaluated. In batters prepared with a constant solids/water ratio, the cross-linked starches increased batter viscosity and consequently the batter pick up. Batters, with comparable viscosity were prepared by varying the solid/water ratio which gave the same batter pick up.The pasting properties of cross-linked starches showed that the higher the cross-linking the more resistant was the starch to gelatinization and granule disintegration. In batters with a constant solids/water ratio, batter with high cross-linked starch had more water loss during frying. Cross-linked starches had lower moisture content after storage and less oil was retained after frying. Crispness, measured instrumentally as sound intensity, was the highest for the high cross-linked starch at 1 and 20 min after frying.Batters prepared with the same viscosity were used to study the effect of cross-linked starches when the pick up was the same. To obtain comparable viscosities between the batters, the batter with native starch was prepared using the lowest mixing water content and the one with high cross-linked starch with the highest. The batter with the high cross-linked starch, although it had the highest addition of water, had the best crispness after frying.In conclusion, high cross-linking of wheat starch enhances crispness perception of deep-fried battered food.     

Functionality of batters containing different starch types for deep-fat frying of chicken nuggets

The effect of various starch types (amylomaize, corn, waxymaize, pregelatinized tapioca) on quality attributes (texture, moisture content, oil content, color, coating pick up, cooking yield, volume and porosity) of deep-fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness, taken from the breast portion, were coated with batters composed of a 3:5 solid to water ratio by immersion. The solid content of batter formulations contained equal amounts of corn and wheat flour, 5.0% starch, 1.0% salt and 0.5% leavening agent. As control, batter without starch addition, was used. Samples were fried at 180°C for 3, 6, 9 and 12 minutes. Crispness and oil content of chicken nuggets increased, whereas moisture content decreased with increasing frying time. Starch addition to the formulations increased crispness of the product significantly at the last stages of frying. The highest porosity and oil content was obtained when corn starch was used. Pregelatinized tapioca starch was found to provide a product with the lowest oil content, the highest moisture content, coating pick up and volume.     

Food components affecting the oil absorption and crispness of fried batter

Frying batters are used to add value to a product by improving texture, flavour, weight and volume and reducing water loss during frying which, in turn, lessens oil absorption. The physical characteristics of fried batters were studied using model systems based on rice flours. Crispness was positively correlated with amylose content, while oil absorption was negatively correlated with amylose content. Addition of pregelatinised rice flour improved crispness but resulted in increased oil absorption because of the porous nature of the fried product. Amongst the proteins (egg yolk, gluten, skimmed milk, whey and ovalbumin) studied, ovalbumin was able to reduce oil absorption and improve the crispness of the fried batter. Addition of calcium chloride also reduced oil absorption and improved crispness, while a little oil reduced the oil content of the fried batter and improved its taste. Addition of ovalbumin, oil or calcium chloride beyond the optimal levels reduced crispness and increased oil absorption in a linear manner. Modified tapioca starch and diglyceride emulsifiers improved crispness but increased oil absorption. The amount of water added to the formulation affected the physical characteristics of the fried batter. The optimal formulation for a crisp frying batter with reasonably low oil absorption was an amylose/amylopectin ratio of about 18: 67; with (g kg⁻¹) 850 pregelatinised rice flour; up to 150 modified tapioca starch; 30 ovalbumin; 1 calcium chloride; 20 oil; 20 emulsifier and a water/flour ratio of 2:1. © 1998 Society of Chemical Industry.     

Effects of different batter formulations on the quality of deep-fat-fried carrot slices

The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 °C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca starch to the batter formulation provided the crispiest product with the lowest oil content. Increasing maltodextrin concentrations enhanced the crispness and colour development of the fried product but had an adverse effect on porosity, moisture and oil contents of carrot slices.     

三种面糊的流变学特性及对油炸鸡肉块品质的影响

本文研究了三种配方面糊的流变学特性及对油炸鸡肉块品质的影响。鸡肉块分别挂上三种不同的面糊后,测定挂糊量,然后在180±1℃的花生油中炸制3、6、9、12分钟,冷却后测定水分含量、吸油量、脆度和颜色。同时研究了面糊的流变学特性,挂糊的多少与粘度成正比关系。三种面糊都表现出触变特性、剪切稀化特性,是假塑性流体,并符合幂定律。含大豆粉的面糊粘度最大,可提高产品的脆性和颜色。含大豆粉和大米粉的面糊都能减少鸡肉块对油的吸收。     

Effects of batters containing different gum types on the quality of deep‐fat fried chicken nuggets

The effects of various gum types [hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, gum arabic] on the quality of deep‐fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness taken from the breast portion, were coated with batters composed of a 3:5 solid to water ratio by immersion. The solid content of batter formulations contained equal amounts of corn and wheat flours, 1.0% gum, 1.0% salt and 0.5% leavening agent. As control, batter without gum addition was used. Samples were fried at 180 °C for 3, 6, 9 and 12 min. The hardness and oil content of the chicken nuggets increased whereas the moisture content decreased during frying. HPMC and xanthan gums reduced oil absorption significantly compared with other gums and the control. When gum arabic was added to the batter formulation, a product with the highest oil content and porosity was obtained. Copyright © 2005 Society of Chemical Industry     

Effects of beer‐battering on the frying properties of rice and wheat batters and their coated foods

BACKGROUND: Beer in batter formulation or beer‐battering has been popular in fried food recipes, but the topic is rarely reported in scientific journals or the claims substantiated with reliable studies. In this research, we prepared and characterized rice and wheat batters with and without using beer to replace water in the formulation. We studied and provided data on the effect of beer on the frying properties of batter and its coated foods. RESULTS: With beer in the formulation, oil uptake of fried batters generally increased by up to 18%. Instrumental textural analyses indicate that beer‐battering treatment generally decreased the hardness, increased the fracturability and improved the crispness of the fried batters. Sensory evaluations show similar trends, though to a lesser extent, that fish and onion rings coated with batters were softer but crispier with beer than without. CONCLUSION: In general, beer‐battering caused an increase in the oil uptake of the batter during frying. It also made the texture of fried batters slightly softer and crispier. The effects are more pronounced for rice batters than wheat batters. Copyright © 2010 Society of Chemical Industry     

Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets

In this paper, the effects of soy and corn flour (5 and 10% w/w) addition to the batter formulation on the quality of deep fat-fried shrimp nuggets were evaluated. Rheological properties of batters, coating pick-up, moisture content, and oil content of the samples were determined. Shrimp nuggets were fried at 150 °C, 170 °C, 190 °C, for 1, 2, 3, 4, and 5 min. The coating pick-up, oil and moisture content were found to be directly proportional to batter viscosity. All batters were found to show shear thinning behavior by exhibiting flow behavior index ≤ 1. The batters were modeled as power law fluids. Batter formulation, frying time, and temperature significantly (p < 0.01) affected moisture and oil content of shrimp nuggets. Soy flour added batters provided the highest consistency index, 7.595 and 10.635 Pa.sⁿ for 5% and 10% soy flour added, respectively. Soy flour was found to be an effective ingredient in decreasing oil content of fried nuggets. Batters containing 5% corn flour showed the lowest moisture content and the highest oil content among all the formulations. The mean moisture and fat content of shrimp nuggets coated with batter contained 10% soy and 5% corn flour, fried at 190 °C, for 5 min were 0.59 ± 0.022, 0.480 ± 0.029 and 0.149 ± 0.035, 0.346 ± 0.024 (g/g db), respectively.     

INFLUENCE OF METHYLCELLULOSE ON OIL ABSORPTION OF WHEAT FLOUR BATTER COATED CUT POTATOES1

The influence of substitution types (A4M, E4M, and K4M), molecular weights (14000, 41000, and 86000), and concentrations (0, 0.2, 0.4, and 0.6% w/w of flour) of methylcellulose on oil absorption of wheat flour batter-coated cut potatoes in two batter systems was studied. The two batter systems are (1) controlled viscosity batters at 1200 cp (CVB) and (2) controlled initial moisture content batters at 134 g/100 g flour (CIMB). In CVB, addition of methylcellulose increased initial moisture content of batters. There was no significant difference in moisture and oil content in fried products among types of methylcellulose. Higher number average molecular weight (Mn) of methylcellulose up to 41000 with simultaneous increase in initial moisture content resulted in greater moisture content in fried coating and oil content in food substrate. The higher the concentration of methylcellulose with concurrent increase in initial moisture content of batter, the greater the oil content in food substrate and the lower the oil uptake ratio in coating were obtained. For CIMB, addition of methylcellulose raised viscosity of batters. Higher Mn and concentration of methylcellulose in CIMB provided increasing coating thickness and decreasing oil uptake in fried products. Substitution type of methylcellulose for the molecular weight studied did not affect the fried quality whereas increase in Mn and concentration resulted in lower oil absorption and oil uptake ratio.     

淀粉和食用胶对油炸面制品油脂含量和油脂分布的影响

研究了淀粉种类及配比和食用胶种类及添加量对油炸面制品油脂含量和油脂分布的影响。采用索氏抽提法测定油炸面制品中的油脂含量,采用激光共聚焦扫描显微镜测定其断面的油脂分布。结果表明:以20%的木薯淀粉与80%的A4小麦淀粉为原料,加入0.5%酪朊酸钠、1%食用盐、0.5%Na HCO3、0.5%KHCO3、40%水,制作出的油炸面制品不仅油脂含量低而且油脂分布均匀。     

Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets

The effects of soy protein isolate (SPI), whey protein isolate (WPI) and egg albumen (EA) on the quality of deep-fat-fried chicken nuggets were studied. Batter without protein addition was used as a control. Batter pickup and moisture content, oil content, texture, porosity and colour of the nuggets were determined for 3, 6, 9 and 12 min of frying at 180 °C. Additionally, the rheological properties of batters were studied. SPI (3%) provided the highest apparent viscosity and coating pickup. All the batters showed shear-thinning behaviour except EA-added batter. Addition of different proteins to the batter formulation decreased the oil content of the final product. EA reduced the oil content of chicken nuggets significantly but yielded softer products. WPI (3%) was found to be the most effective ingredient on improving quality parameters of deep-fat-fried chicken nuggets. WPI (3%) added batters provided the hardest and crunchiest product with the darkest colour and also significantly reduced the oil content of the fried nuggets.     

Effects of pre-heating temperature and formulation on porosity,moisture content,and fat content of fried batters

The effect of pre-heating temperatures on moisture and fat contents, and porosity of fried batters was studied. Batter pre-heated at 60 °C showed higher moisture content, lower fat content and lower porosity than non-pre-heated batter and batters pre-heated at 70 and 80 °C. Moisture content, fat content, and porosity at 4 min frying for batters with different pre-heating treatments ranged from 35.08 to 39.37, 3.92 to 5.16, and 13.14 to 45.31 %, respectively. Because of significant reduction in fat content, 60 °C pre-heating temperature was chosen to study the effect of batter formulations on moisture and fat contents, and porosity. Different wheat to rice flour ratios were prepared, and then each batter was pre-heated at 60 °C. Batters with higher wheat flour content showed higher moisture content, and lower fat content and porosity than batters with higher rice flour.     

Thermal properties of batter systems formulated by combinations of different flours

There is an increasing consumer preference for reduced oil content in fried food products. The amount of fat absorbed by deep fried foods can be modified using appropriate coatings such as batter and breading systems. Coatings also change the heat transfer characteristics of the composite products. The goal of this study was to determine some thermal properties of selected batter mixes that are commonly used for deep fat frying of chicken products. Three types of flour-based batter mixes were used. These were mixtures of wheat and rice (WR), wheat and corn (WC), and corn and rice (CR) flours with salt and different methylcellulose (MC) levels. The differential scanning calorimeter (DSC) was used to measure glass transition temperature (T_g), gelatinization temperature (T_G), ice-melting temperature (T_m) and enthalpy (ΔH_G) of the different batter formulations. Salt and MC greatly influenced the thermal properties of batter systems as they increased T_G, but depressed T_m. Adding rice and corn flours to wheat flour based batters apparently changed the thermal properties. Corn flour based batters required considerable more energy for gelatinization during the cooking process.     

Effect of an oat beta-glucan-rich hydrocolloid (C-trim30) on the rheology and oil uptake of frying batters

ABSTRACT:  C-trim30, a new β-glucan-rich hydrocolloid containing 32%β-glucan, was obtained by steam jet-cooking and fractionating oat bran concentrates. It was then incorporated into batter formulations to investigate the rheological effects of C-trim30, which were correlated with batter attributes. In steady shear measurements, the use of C-trim30 led to the increase in batter viscosity, while it did not show significant effects on the shear-thinning pattern of batters. Moreover, the increase in the dynamic viscoelastic properties was observed with more contribution to elastic properties because of the high water-holding properties of C-trim30. These rheological characteristics could be correlated with the adhesive properties of batters to a food matrix. In addition, C-trim30 was shown to produce a sample with increased batter pickup, less moisture loss, and reduced oil content. Even, the oil content was reduced by up to 40% when 4% C-trim30 was used in the batter formulations. The combined effects of elevated viscosity, great batter pickup, and reduced moisture loss by the use of C-trim30 contributed synergistically to the reduction of oil content in fried foods.     

淀粉对油炸方便面品质影响的研究

本文对小麦淀粉、玉米淀粉、木薯淀粉、木薯淀粉醋酸酯、马铃薯淀粉及马铃薯淀粉醋酸酯的糊化特性以及它们添加到面粉中对方便面品质的影响进行了研究。感官评定及质构分析表明：添加木薯淀粉、木薯淀粉醋酸酯、马铃薯淀粉及马铃薯淀粉醋酸酯均可提高方便面的光泽度、透明度、弹性、滑爽性和耐嚼性。淀粉醋酸酯比其原淀粉效果好，而马铃薯淀粉醋酸酯比木薯淀粉醋酸酯性能更优。     

Effects of microwave frying and different flour types addition on the microstructure of batter coatings

In this study, the influences of microwave frying and various flour types on microstructure of batter coatings were investigated. Control batter formulation contained only wheat and corn flour. To determine the effects of different flour types, 30% of the corn and wheat flour mix was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70%) power level for 1.5 min after bringing the oil temperature to 180 ± 1 °C. Samples were also fried in a conventional fryer at 180 °C for 1.5 and 5.0 min for comparison. Microwave fried samples had higher specific bulk volume and porosity values and also smoother inner surface as compared to conventionally fried samples. Porosity values of different batter formulations were in the range of 0.425–0.484 in 1.5 min microwave fried chicken samples and 0.348–0.392 in 5.0 min conventionally fried ones. Microwave fried samples had comparable or lower hardness values than the conventionally fried ones depending on the flour type used in batter formulation. Microstructure of fried batter was different for different batter formulations. Microwave fried control and chickpea flour containing batter provided formation of larger gas cells on the outer surface. Soy flour containing batter resulted in smallest size gas cells for both frying methods.     

淀粉类对低温乳化香肠品质的影响

以鸡肉和猪肉为主要原料,采用肥瘦肉分离斩拌法制备低温乳化香肠,研究原淀粉及其变性淀粉对低温乳化香肠保水保油性、质构和感官品质的影响。结果表明:在7种淀粉中,添加原淀粉如玉米淀粉和木薯淀粉的乳化肠保水保油性最差,而添加玉米交联酯化淀粉和木薯交联淀粉(SH50)的乳化香肠的保水保油性最好;对低温乳化香肠质构改善作用最优的为木薯交联淀粉(SH50),其次为玉米交联酯化淀粉、马铃薯醋酸酯化淀粉(P0170)、木薯醋酸酯化淀粉(T0170)、木薯淀粉、玉米淀粉、复合变性淀粉(DURAT010)。添加木薯交联淀粉(SH50)的乳化香肠感官评分最高。     

Porosity determination of deep‐fat‐fried coatings using pycnometer (Fried batter porosity determination by pycnometer)

The effect of processing conditions such as frying time and temperature, and batter formulation on pore development in deep‐fat fried chicken nuggets coatings were studied using helium pycnometer method. Chicken nuggets with preformed and laboratory prepared batter coatings were fried at temperatures between 170 and 190 °C for a time range between 0 and 240 s. There was significant (P < 0.05) effect of frying temperature and batter formulation on porosity. Porosity increased with frying time and temperature, and ranged between 2.15 and 47.92% for the preformed batter and 9.96 and 54.76% for the formulated batters. Apparent and bulk densities of the preformed batters increased and decreased with frying time, respectively, but both declined gradually with increasing frying temperature. As the level of rice flour in the formulation increased, apparent and bulk densities also increased. Batter formulation and frying temperature significantly (P < 0.05) influenced the variation in moisture and fat content of the fried batter. Porosity demonstrated positive and negative correlation with fat uptake and moisture loss, respectively, for all the batter coatings.     

The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog

The purpose of the study was to understand the mechanism of microstructural changes in vegetable‐based meat analogs coated with different batter formulations. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, predried at various durations, and subsequently fried. The effect of batter formulation, predrying time, and frying time on spaces occupied by air (porosity, SOA), moisture (SOM), and fat (SOF) in the core region (the meat analog) was studied. The SOA, SOM, and SOF ranged between 8.28–32.72%, 16.73–58.31%, and 16.73–58.31%, respectively. All three fractions of pores in the meat analog were significantly influenced by predrying and frying times; however, batter formulation did not show any significant influence. Batter formulation did not show any significant influence on moisture and fat content within the meat analog. Fat content was not influenced by frying time; and only 90 min predrying made a difference.     

鱼鳞胶原蛋白对油炸壳层品质的影响

为了改善油炸食品的品质,研究了向裹层面糊中添加玉米淀粉、马铃薯淀粉、麦芽糊精、谷朊粉、大豆分离蛋白、羟丙基甲基纤维素、黄原胶、瓜尔胶和鱼鳞胶原蛋白对180℃条件下油炸2min壳层的含水量、吸油量、L*、a*、b*、色度、色彩角和脆度的影响,并考察了鱼鳞胶原蛋白对油炸壳层品质的影响。结果表明:添加鱼鳞胶原蛋白可改善油炸壳层的金黄色泽且效果优于实验中其他类添加物。玉米淀粉、马铃薯淀粉和黄原胶可降低壳层7%~12%的含油量,添加麦芽糊精、大豆分离蛋白和CMC可降低壳层5%左右的含油量,而谷朊粉、HPMC和瓜尔胶则可降低壳层1%的吸油量。添加0.2%、0.5%和1%的鱼鳞胶原蛋白可以降低油炸壳层1%~2%的吸油量,且添加1%鱼鳞胶原蛋白壳层的吸油量降低最多,而添加2%、5%和7.5%的鱼鳞胶原蛋白增加了油炸壳层的吸油量。2%与7.5%的鱼鳞胶原蛋白可改善油炸壳层和微波复热壳层的脆性。