Food components affecting the oil absorption and crispness of fried batter

Abstract

: 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.

Development of ready-to-fry frozen vegetable snack and its quality evaluation

“…However, formulations containing less proportion of rice flour and high proportion of semolina or vice versa did not resulted in the desired acceptability of the fried snacks. Mohamed et al (1998) also reported that addition of pre-gelatinized rice flour imparted higher crispness in fried products. Our results suggested that a balanced amount of RF and semolina is required to produce the desirable texture in the snack.…”

Use of Natural Plant Extracts in Batter Coating of Shrimp and Their Effects on the Quality of Shrimp During Frozen Storage

“…Most research on batter‐coated food products has focused on reducing the amount of fat absorbed during frying and improving rheological properties (Mohamed et al. 1998; Garcia et al.…”

Characteristics and oil absorption in deep-fat fried batter prepared from ball-milled wheat flour

“…For fried batter products, biopolymers such as starch and proteins from various sources, including chemically modified starch and cellulose derivatives have been substituted in the batter formulations in order to improve the quality of fried food and reduce oil absorption 14–19. However, no report has been published on the use of mechanically modified wheat flour to reduce oil absorption or improve the quality of fried batter.…”