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, 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.

Structuring of indirectly expanded snacks based on potato ingredients: A review

“…Hence, there is an optimum in the ratio A : AP. For batters and keropok one recommends the ratio A : AP ¼ 1 : 4 (Mohamed et al, 1998;Noranizan et al, 2010). At this optimal ratio one obtains a crunchy texture and limited oil absorption.…”

Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets

“…Gamble, Rice, and Selman (1987) reported a linear relationship between oil uptake and water removal. It is known that batter coating reduces moisture loss during frying which, in turn, lessens oil absorption (Mohamed, Hamid, & Hamid, 1998). The chemical browning reactions between reducing sugars and protein sources, the absorption of frying oil, density of the fried product, the temperature and frying time lead to color development during the frying process (Loewe, 1993).…”

“…Shih and Daigle (1999) compared rice flour and wheat flour containing batters and found that rice flour resisted oil absorption better but was less effective as a thickening agent than wheat flour. The addition of pregelatinized rice flour resulted in increased oil absorption because of the porous nature of the fried product (Mohamed et al, 1998).…”

Effect of batter formula on qualities of deep-fat and microwave fried fish nuggets

“…The crusts of fried products can provide the crisper texture, golden yellow color and can act as a barrier against the loss of moisture by protecting the natural juices of foods (Mohamed et al, 1998;Dogan et al, 2005a). Therefore the fried products had tender and juicy interior foods and crisper crusts .…”