Abstract
This study aims to develop a batter system with natural purple and functional quality for vacuum fried breaded shrimp. Purple sweet potato flour (PSPF), soy protein isolate (SPI), and xanthan gum were used as coating materials. The effect of the ratio of SPI and xanthan gum on the rheological properties, coating pick-up, color, moisture content, oil content, texture, anthocyanin content and antioxidant activity were investigated. Compared with the control group, it was observed that the batter system with PSPF, SPI and xanthan gum had better rheological properties. The result showed that a ratio of 2:1 for SPI to xanthan gum had the highest coating pick-up value (49.83%), the more attractive purple (a* = 3.07), less oil content (20.55%) and retained higher anthocyanin content (51.71 mg/100 g). Based on the results of anthocyanin content, vacuum fried shrimps were analyzed for antioxidant activity. In the 2,2-diphenyl-1-picrylhydrazyl (•DPPH), hydroxyl (•OH) radical-scavenging assay test, PSPF vacuum fried shrimps showed high free-radical scavenging activity (60.19% for •DPPH and 35.97% for •OH). Therefore, the batter system with PSPF, SPI and xanthan gum is a promising coating material, which is widely used for vacuum fried breaded products, such as pork chop, steak, chicken nuggets and fish fingers.
Highlights
Over recent years, with the development of the economy, fast foods, especially fried breaded food products, are globally appreciated due to the improvement of the flavor, texture and appearance of food products (Surojanametakul et al, 2020)
At present, fried breaded foods are mainly processed in two ways: traditional frying at normal atmospheric pressure and vacuum frying
It generally leads to higher oil absorption that could be up to 50% of the total weight of the fried food (Pinthus et al, 1993), which leads to several serious health problems, including coronary heart disease, cancer, diabetes and hypertension
Summary
With the development of the economy, fast foods, especially fried breaded food products, are globally appreciated due to the improvement of the flavor, texture and appearance of food products (Surojanametakul et al, 2020). At present, fried breaded foods are mainly processed in two ways: traditional frying at normal atmospheric pressure and vacuum frying. Vacuum frying has many advantages attributed to low temperature and less oxygen in the frying process, such as (i) a reduction in oil deterioration; (ii) preservation of natural color and flavor; (iii) reduced oil content of fried products and decreased cancerogenic substances (Granda et al, 2004); and (iv) maintaining nutritional compounds (Silva & Moreira, 2008). With the increasing awareness of food safety, consumers are gradually inclined to eat low-fat or fat-free products. Vacuum frying is an excellent and promising alternative technology
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