The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog

Abstract

The purpose of the study was to understand the mechanism of microstructural changes in vegetable‐based meat analogs coated with different batter formulations. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, predried at various durations, and subsequently fried. The effect of batter formulation, predrying time, and frying time on spaces occupied by air (porosity, SOA), moisture (SOM), and fat (SOF) in the core region (the meat analog) was studied. The SOA, SOM, and SOF ranged between 8.28–32.72%, 16.73–58.31%, and 16.73–58.31%, respectively. All three fractions of pores in the meat analog were significantly influenced by predrying and frying times; however, batter formulation did not show any significant influence. Batter formulation did not show any significant influence on moisture and fat content within the meat analog. Fat content was not influenced by frying time; and only 90 min predrying made a difference.

Understanding consumer perception of deep‐fried battered and breaded coatings

“…Figure 1 shows total porosity of each deep-fried coating, this decreases significantly as breadcrumb coating becomes finer. Total porosity refers to the measure of void fraction within the entire structure or the ratio of empty space within a solid material compared to the total volume of solid (Rahimi, Adedeji, & Ngadi, 2019). In battered and breaded fried food, a porous structure provides entry points for moisture and oil exchange, thereby influencing how much oil is absorbed.…”