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.