Abstract
Deep-fat fried foods can cause health hazards like obesity and cardiovascular diseases. Gum-based coatings can largely overcome these impediments by reducing oil absorption. This study evaluated the effect of wheat flour batters containing Balangu (Lallemantia royleana) seed gum (BSG) at various concentrations (0.5, 1, 1.5, and 2% w/v) on batter pickup, moisture and oil contents, color, and sensory properties of deep-fat fried chicken fillets. Investigating the batters' rheological characteristics demonstrated shear-thinning behavior. BSG addition improved the batters' water-holding capacity (WHC) and viscoelastic properties. Steady shear rheological data best fitted with the Herschel-Bulkely model (R2 ≥ 0.98). BSG-contained coating decreased the fillets’ moisture loss and oil uptake during deep-fat frying at 180 °C for 8 min. BSG at a 1.5% level made a 27.21% enhancement in moisture content, a 42.95% reduction in oil absorption, and an 89.65% increase in coating pickup compared with the control at the end of the frying process. No significant differences were observed for taste and odor concerning BSG presence (P > 0.05). Consequently, BSG addition to the batter formulation can be proposed for producing reduced-oil fried products with reasonable acceptability among consumers.
Published Version
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call