The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

Chen, Huihuang; Kang, Hong-Yi; Chen, Su-Der

doi:10.1016/j.jfoodeng.2008.01.017

Cited by 62 publications

(52 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The effects of vacuum frying time were significantly decreased the moisture content of rice straw final product [22][23][24][25][26]. In addition, coating with 30% batter dextrin resulted in the lowest oil uptake of the chips (average 56.16%).…”

Section: Frying Time and Moisture Lossmentioning

confidence: 98%

Process Optimization of Vacuum Fried Rice-Straw Mushroom (Volvariella Volvacea) Stem Chip Making

Suryatman¹,

Ahza²

2016

JFSE

View full text Add to dashboard Cite

Abstract:The study was aimed to obtain the optimum conditions for vacuum frying and predicting the moisture lost during rice straw mushrooms stem chip production. The raw materials were obtained from the local farmer around the campus. A completely randomized factorial experimental design and Duncan's multiple range tests were used to achieve the objectives. Three temperatures, i.e. 80, 90 and 100 °C and five frying time, i.e. 3, 6, 9, and 15 minutes with a 2 mm slice thickness were studied to determine the optimum condition and predict the moisture decrease. Results showed that t he vacuum frying time in general affects the chips color and oil uptake significantly (p < 0.01) and correlated with the moisture decrease. The chips moisture content decline significantly after vacuum frying at 90 °C and 100 °C for 3 minutes. While for the 80 °C vacuum frying, the significant decrease of moisture occurred due to the increase of vacuum frying time from 3 to 6 minutes (p < 0.01). The optimum conditions for a 2 mm slice thickness chips making are vacuum frying at 100 °C for 3 minutes. The chips moisture lost followed generally a two-stage of falling rate pattern during vacuum frying, and each could be well predicted by an exponential equation (R 2 = 0.99).

show abstract

Section: Frying Time and Moisture Lossmentioning

confidence: 98%

Process Optimization of Vacuum Fried Rice-Straw Mushroom (Volvariella Volvacea) Stem Chip Making

Suryatman¹,

Ahza²

2016

JFSE

View full text Add to dashboard Cite

show abstract

“…Compared with the control formulation, BG formula increased the moisture content of nuggets by 5%. An explanation for the lower fat content of BG to control may be due to the protein content of β-glucan accompanied polysaccharide that increased water-binding capacity and reduced the oil absorption [13][14][15][16]. Addition of 1% CMC to the batter containing 3% β-glucan in core formulation showed the least oil absorption (27% reduction in fat content) and 11.2% increase in moisture content as compared to the control formula.…”

Section: Moisture and Fat Contentmentioning

confidence: 98%

“…The effectiveness of coating is explained by its mechanical and barrier properties, which depend on the composition, microstructure and characteristics of the substrate. Among the different approaches to reduce oil absorption during frying, incorporation of hydrocolloids such as cellulose derivatives is suggested [13,14]. A hydrocolloid mixture is usually added to the batter or breading coating to create a barrier against oil absorption either before and/or during frying [15][16][17].…”

Section: Literaturementioning

confidence: 99%

Production of Prebiotic Functional Shrimp Nuggets Using ?-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties

Haghshenas¹,

Hosseini²,

Nayebzadeh³

et al. 2014

J Aquac Res Development

View full text Add to dashboard Cite

“…Wheat flour is the most used in the flour dough systems because it contains gluten. Gluten is a protein providing adhesion and a crisp texture in the breaded products [24].…”

Section: Filling Dough Composition and Manufacturing Proteins And Hydmentioning

confidence: 99%

“…Also Onyango et al [93] studied the use of CMC and emulsifiers for dough of sorghum and cassava starch pregelatinized, obtaining good results. According to Chen et al [24], the addition of hydroxypropyl methylcellulose (HPMC) enhances the consistency index of the fried products, reduces the dough flow and raises the temperature of gelatinization and modulus G 0 .…”

Section: Filling Dough Composition and Manufacturing Proteins And Hydmentioning

confidence: 99%

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

et al. 2015

View full text Add to dashboard Cite

An European style croquette is like a small breaded patty, but, in its manufacturing, the ingredients (all minced) meat, fish and vegetables are boiled along with wheat flour and milk (or milk powder and water), and then cooled to form a consistent and tied dough. When manufacturing is made at industrial scale, this dough is cooled with cold air, and mechanically extruded, divided and formed, for achieving the required shape and size of the croquettes. Then, in the same manufacturing line, they are coated first by a batter, and secondly with breadcrumbs, and conveyed to the continuous freezer to be packaged later as precooked frozen croquettes, or they are directly conveyed to packaging and cooling for obtaining precooked refrigerated croquettes. Before consumption, at the foodservice sector (for example the kitchen of the restaurant or canteen), or at the home kitchen, this precooked meal is generally deep-fried to create a golden and crunchy outer crust. It is one of the most widespread prepared dishes of the world cuisine and has a continued growth in consumption as a delicacy and as a fast food. However, there is insufficient research devoted specifically to the study of technology and engineering aspects of interest for manufacturing European style croquettes at industrial scale. In addition, the corresponding literature is very scattered when considering the study of croquettes quality, oil absorption during frying, and safety. Therefore, this paper makes a review of the literature analyzing the different technological factors that determine the texture, quality and safety of the croquettes manufactured at industrial scale.

show abstract

The effects of ingredients and water content on the rheological properties of batters and physical properties of crusts in fried foods

Cited by 62 publications

References 19 publications

Process Optimization of Vacuum Fried Rice-Straw Mushroom (Volvariella Volvacea) Stem Chip Making

Process Optimization of Vacuum Fried Rice-Straw Mushroom (Volvariella Volvacea) Stem Chip Making

Production of Prebiotic Functional Shrimp Nuggets Using ?-Glucan and Reduction of Oil Absorption by Carboxymethyl Cellulose: Impacts on Sensory and Physical Properties

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

Contact Info

Product

Resources

About