Abstract
The objective of this study was to evaluate the effect of different batter formulation and pre-drying time on qualities and mass transfer during deep fat frying of batters by using a deep-fried crust model. The designed model allow the reproduction of the fried crusts with different batter and core types and made it easier to be separated for further study. The effects of Hydroxy Propyl Methyl Cellulose (HPMC), xanthan gum and fish scale collagen (2%) added to the batters and pre-drying time on mass transfer were determined. Results showed that the most reduction in oil absorption was observed when batter contained HPMC and xanthan gum. The first order kinetic based on the Fick’s law were used to describe moisture transfer and oil absorption data, the effective moisture diffusivity ranged between 0.4605×10-7 m2/s and 1.4637×10-7 m2/s with R2 from 0.9834 to 0.9985 and fat transfer rate constant was between 0.4387 s-1 to 0.6812 s-1 with R2 from 0.9954 to 0.9979. Addition of HPMC or xanthan gum could significantly reduce the effective moisture diffusivity and oil transfer rate constant. Batters treated with pre-drying had lower effective moisture diffusivity and oil transfer rate during the frying process and the longer the pre-drying time was, the lower rate constant would be. Standard Deviation (SD) values showed that the designed deep-dried model system was suitable for fried crusts study.
Highlights
The market for battered foods has become grown considerably in recent years, in the filed of pre-fried products
The crusts formed during deep-fat frying of battered foods is appreciated for its crispness and batter coatings enhance the goods of the fried food
Since the demand of healthier foodstuffs with high quality is getting more among the societies, several approaches have been suggested for decreasing oil absorption during frying of battered foods
Summary
The market for battered foods has become grown considerably in recent years, in the filed of pre-fried products. The crusts formed during deep-fat frying of battered foods is appreciated for its crispness and batter coatings enhance the goods of the fried food. They act as a barrier against the loss of moisture by protecting the natural juices of goods from the effects of freezing or reheating, thereby ensuring a final product that is tender and juicy on the inside while at the same time crisp on the outside (Fiszman and Salvador, 2003), the forming crust is a dominate driving factor for consumer’s preference. One problem associated with fried batter foods is the considerable amount of oil absorption during frying. Based on its reversible heat gelatin ability and surface activity, it can significantly reduce the interfacial tension, together with the good film-forming performance, it can hinder moisture evaporation and oil absorption (Fiszman and Salvador, 2003)
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
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
