Texture design for breaded and battered foods

Perera, C.; Embuscado, Milda E.

doi:10.1002/9781118765616.ch7

Cited by 4 publications

(3 citation statements)

References 30 publications

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“…Similarly, the formation of acrylamide in coated fried/roasted foods such as breaded fillet, ham and cheese fillet and croquettes mainly takes place in the crust and will depend on the composition of the coating. The type of coating material and its composition, including breadcrumbs or flour, with or without the addition of water, milk, egg, salt, potato starch and seasonings, and shortenings, amongst other ingredients [ 37 ], contribute to determining the levels of reducing sugars and asparagine in the product. In this respect, Esposito et al [ 36 ] concluded that it seems necessary to better understand the role of sugars, eggs, butter and other ingredients in the formation mechanism of acrylamide during the production of biscuits and other sweets, in order to improve the recipes from the perspective of new mitigation approaches.…”

Section: Resultsmentioning

confidence: 99%

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

González-Mulero

Mesías

Morales

et al. 2021

Foods

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In 2019, the European Commission recommended monitoring the presence of acrylamide in certain foods not included in Regulation 2158/2017, to consider other sources of exposure to the contaminant. In the present study, eleven groups of processed foods commonly consumed in Spain were classified, according to their food matrix, into potato-based food, cereal-based food and food based on cereal mixed with meat, fish or vegetables. Samples were collected from three different settings: household, catering services and industrial origin, to evaluate the influence of the food preparation site on acrylamide formation. The highest concentrations of acrylamide were observed in chips (French fries), especially those prepared at home. Although at lower levels, all the other foods also contained significant concentrations of acrylamide, confirming the need to control its content in foods not included in the EU regulation. Industrially processed foods made a lower contribution to acrylamide exposure, probably due to the more stringent controls exercised on culinary processes in this context. The higher levels recorded for households and catering services highlight the need for greater awareness of culinary processes and for measures to be adopted in these settings to limit the formation of acrylamide in food preparation.

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Section: Resultsmentioning

confidence: 99%

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

González-Mulero

Mesías

Morales

et al. 2021

Foods

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“…This may be related to the differences both in the granulometry of the flours that were combined in the different treatments (Panko-type topping flour and fish flour), which possibly decreased the crispness of the nuggets, resulting in the decrease in attributes related to texture. In fact, coating with the Panko-type flour, known as the Japanese style of breading, offers a lighter appearance and crispy texture to breading (Perera & Embuscado, 2014).…”

Section: Discussionmentioning

confidence: 99%

Inclusion of fish meal in the coating of Nile tilapia nuggets

JORGE,

SILVA,

SILVA

et al. 2024

Food Sci. Technol (Campinas)

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This study evaluated the effect of fish meal in the coating of Nile tilapia nuggets on their physicochemical and sensory characteristics. Nuggets and flours were developed from mechanically separated meat of tilapia. For breading, the nuggets were assigned four types of coating (0, 20, 40, and 60% of fish meal inclusion in the Panko-type coating flour), then pre-fried, frozen, and subsequently subjected to complete frying. In the pre-fried nuggets, the inclusion of fish flour in the coating caused a linear increase in protein, lipid, ash, and caloric value, while in the fried nuggets, there were a linear decrease in moisture and a linear increase in lipids and caloric value. The inclusion of fish meal resulted in a decrease in brightness (L*) and an increase in the intensities of red (a*) and yellow (b*) in the fried nuggets. Adding fish meal to the nuggets’ coating resulted in a linear decrease in hardness, elasticity, cohesiveness, gumminess, chewiness, and shear strength, however, without affecting the overall acceptability of the nuggets. Thus, it is concluded that the inclusion of up to 60% of fish meal in the coating of Nile tilapia nuggets is indicated to improve the nutritional profile of the product.

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“…The air incorporated during the mixing of the batter with water also produces lower viscosity batter due to gravitational effect (Turabi et al, 2008). The viscosity of the batter plays an important role in determining a uniform thickness of the layer (Perera and Embuscado, 2014). Table 2 shows that at room temperature, RT3 recorded the highest moisture content (46.90±0.33%) while RT1 showed the lowest moisture content (36.90±0.36%).…”

Section: Viscositymentioning

confidence: 99%

Effects of leavening agents in batter system on quality of deep-fried chicken breast meat

Rozzamri¹,

Atiqah-Izyannie²,

Yusoff³

et al. 2019

Food Res.

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The crispiness is an important parameter of battered chicken meat products and could be improved by adding leavening agents such as baking powder and dried yeast. This work was aimed to study the effect of different leavening agents added on the quality characteristics of battered chicken meat. Chicken breast meat strips were dipped into batters using different type of leavening agent; control (without a leavening agent); 4% baking powder (1), 4% dried yeast (2) and 2% baking powder + 2% dried yeast (3). The batter was kept in room temperature (RT) and cold temperature (CT) for one hour after coating. Moisture content, fat content, the viscosity of batter formulation, color, texture and sensory of fried battered chicken meat strips were evaluated. Moisture contents of RT3 and CT3 were significantly higher compared to other treatments while the fat content and viscosity of RT3 and CT3 were among the lowest. The RT2 and CT2 resulted in the lightest color. Compared to control samples, the addition of baking powder and yeast increased crispiness (fracturability and hardness) which was higher when used in combination than alone. Sensory evaluation of quality attributes showed crispiness and overall acceptability for RT3 and CT3 were among the highest. From the experiment, formulation 3 displayed the best effect of the leavening agents (a combination of baking powder and dried yeast) in batter system which produced lower fat, high moisture content, and crispier deep-fried chicken breast meat.

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Texture design for breaded and battered foods

Cited by 4 publications

References 30 publications

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

Acrylamide Exposure from Common Culinary Preparations in Spain, in Household, Catering and Industrial Settings

Inclusion of fish meal in the coating of Nile tilapia nuggets

Effects of leavening agents in batter system on quality of deep-fried chicken breast meat

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