Effects of different batter formulations on the quality of deep-fat-fried carrot slices

Akdeniz N., Sahin S., Sumnu G.

EUROPEAN FOOD RESEARCH AND TECHNOLOGY, cilt.221, ss.99-105, 2005 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 221
  • Basım Tarihi: 2005
  • Doi Numarası: 10.1007/s00217-005-1146-z
  • Dergi Adı: EUROPEAN FOOD RESEARCH AND TECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.99-105
  • Anahtar Kelimeler: batter, carrot, frying, maltodextrin, physical properties, starch
  • Orta Doğu Teknik Üniversitesi Adresli: Evet

Özet

The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 degrees C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca starch to the batter formulation provided the crispiest product with the lowest oil content. Increasing maltodextrin concentrations enhanced the crispness and colour development of the fried product but had an adverse effect on porosity, moisture and oil contents of carrot slices.