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.

No abstract

Transglycosylation is the in-vivo or in-vitro process of transferring glycosyl groups from a donor to an acceptor, which is usually performed by enzymatic reactions because of their simplicity, low steric hindrance, high region-specificity, low production cost, and mild processing conditions. One of the enzymes commonly used in the transglycosylation reaction is cyclodextrin glucanotransferase (CGTase). The transglycosylated products, catalyzed by CGTase, are widely used in food additives, supplements, and personal care and cosmetic products. This is due to improvements in the solubility, stability, bioactivity and length of the synthesized products. This paper's focus is on the importance of enzymes used in the transglycosylation reaction, their characteristics and mechanism of action, sources and production yield, and donor and acceptor specificities. Moreover, the influence of intrinsic and extrinsic factors on the enzymatic reaction, catalysis of glycosidic linkages, and advantages of CGTase transglycosylation reactions are discussed in detail.

: Frying batters are used to add value to a product by improving texture, Ñavour, 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 Ñours. Crispness was positively correlated with amylose content, while oil absorption was negatively correlated with amylose content. Addition of pregelatinised rice Ñour 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. ModiÐed tapioca starch and diglyceride emulsiÐers improved crispness but increased oil absorption. The amount of water added to the formulation a †ected 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 Ñour ; up to 150 modiÐed tapioca starch ; 30 ovalbumin ; 1 calcium chloride ; 20 oil ; 20 emulsiÐer and a water/Ñour ratio of 2 : 1.1998 Society of ( Chemical Industry.

This study is aimed to introduce the potential of jackfruit by-products to develop a healthy meat analogue. Meat analogue had been produced with different jackfruit by-products to wheat gluten ratio. The textural properties of meat analogs were studied, where the result showed a significant decrease in hardness and chewiness with decreasing wheat gluten content. In sensory properties, meat analogue with 58% jackfruit by-products and 20% vital wheat gluten was the most preferred meat analogue in terms of appearance, aroma, taste, color, hardness, juiciness and overall acceptability. Other than that, the nutritional composition of jackfruit by-products meat analogue showed higher content of protein and dietary fiber. It was concluded that jackfruit by-products were the new main ingredient to develop healthy meat analogue for vegetarians and health-conscious individuals who stick on meat-free or a reduced meat diet without jeopardizing protein and micronutrients intake.