Abstract
Tempura-fried vegetables are widely consumed and are greatly appreciated because of their characteristic dry and crispy crust, flavor and a golden–brown color. This study examined the effect of slice thickness, frying time and partial ingredient substitution in tempura batter with maltodextrin, ethanol, baking powder and cornflour on the rheological characteristics, moisture, oil uptake, color, texture and sensory characteristics of tempura-fried zucchini. The results showed an improved golden–brown coloring of the crust without affecting oil uptake when maltodextrin was included in the batter formulation. Moreover, dough viscosity and % pick-up lowered with maltodextrin addition. The partial substitution of water and wheat flour with ethanol, cornflour and baking powder resulted in a crispier and rougher crust that remained more stable over time but with less moisture and higher oil uptake. The substitution of certain tempura batter ingredients depending on the desired purpose could represent an interesting strategy to improve the quality of battered fried vegetables.
Highlights
Despite variations in culinary traditions around the world [1] fried products are appreciated worldwide, in part due to their palatability
This study was carried out using fresh zucchini (Cucurbita pepo) (52.5±2.5 mm in diameter), wheat flour (Harinera del Mar, Almenara, Castellón, Spain), cornflour (Maizena, Unilever, Viladecans, Spain), mineral water (Montepinos, Carbónicas Navalpotro, S.A., Almazán, Soria, Spain), baking powder (Hacendado, Jesús Navarro S.S., Alicante, Spain), salt and sugar purchased from a local market, as well as maltodextrin with a dextrose equivalent (DE) rating of 12 (Comercial Artesana Sosa Ingredients, S.L, Moià, Spain) and food-grade ethanol (Panreac Química S.L.U, Barcelona, Spain)
It was observed that a higher ratio of ruptures on the surface is associated with a higher loss of moisture and higher oil uptake [30], as we found in our study
Summary
Despite variations in culinary traditions around the world [1] fried products are appreciated worldwide, in part due to their palatability. There is a simultaneous process of heat and mass transfer whereby water and other soluble materials are transferred from the material being fried as oil penetrates the product. This results in the typical and sought-after texture of deep-fried foods: a dry and crispy crust, with tender contents. Many fried products contain a batter coating that acts as a barrier against loss of moisture and enhances the expected organoleptic food characteristics even after freezing and reheating. A batter can be defined as a liquid dough, into which a product is dipped before it is cooked, usually by frying
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