Abstract
The effect that the addition of corn flour and colorants to batter doughs has on the final colour of fried squid rings was studied. As the quantity of corn flour increased, the values of the parameters a* (redness), YI (yellowness index) and ΔE* (total colour difference) increased. The samples that had been prefried and frozen before final frying showed a more brownish colour, probably due to dehydration effects. The addition of tartrazine and riboflavin to the batter dough in order to give initial colour to the frozen, prefried product produced a slight increase in the values of all the colour parameters studied in the final fried products.
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