Functionality of batters containing different gums for deep-fat frying of carrot slices

Akdeniz N., Sahin S., Sumnu G.

JOURNAL OF FOOD ENGINEERING, vol.75, no.4, pp.522-526, 2006 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 75 Issue: 4
  • Publication Date: 2006
  • Doi Number: 10.1016/j.jfoodeng.2005.04.035
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.522-526
  • Keywords: batter, carrot, frying, guar gum, hydroxypropyl methylcellulose (HPMC), xanthan gum, FRIED CHICKEN NUGGETS, RICE FLOUR, OIL UPTAKE, QUALITY
  • Middle East Technical University Affiliated: Yes


The effects of addition of different hydrocolloids such as hydroxypropyl methylcellulose (HPMC), guar gum, xanthan gum and guar-xanthan gum combination to the batter formulations on quality of deep-fat fried carrot slices were evaluated. Coating pick up of batter formulations and moisture content, oil content, texture, porosity and color of samples were determined during frying at 170 degrees C for 2, 3 and 4 min. Gums were effective in controlling moisture loss and oil uptake, producing crisp and porous product in deep-fat fried carrot slices. A guar-xanthan gum combination gave a maximum of 53% reduction in oil content as compared to control after 4 rain of frying. Increases in coating pick up and fracturability were about 66.5% and 6%, respectively at this condition. The porosity of the fried carrot slices coated with batter containing guar and xanthan gums which is a good indicator of volume was about 3.6 times higher than the product coated with control batter. (c) 2005 Elsevier Ltd. All rights reserved.