Post-fry oil distribution in batter coated fried foods

Abstract

This study investigated the impact of post-frying treatments on oil distribution of meat-analog based batter coated foods. Wheat and rice flour-based batter systems were used to coat a meat-analog (MA) model food. The product was fried at 180 °C for 2, 4 and 6 min in canola oil. Hot air blow (HAB), pressure assisted absorbent paper (PAP), and centrifuge assisted absorbent paper (CAP) were used as post-fry de-oiling treatment. Results showed that batter-coated MA possess distinct spatial (surface, matrix and total) fat profiles compared to non-coated MA. Surface fat (SF) of MA-based coated products were dependent to both batter formulations and frying time. Post-fry de-oiling treatments effectively reduced SF, matrix fat (CrMF) and crust total fat (CrF) of MA-based products, without distorting texture and color. Impact of de-oiling treatments were more obvious for products with higher SF. ATR-FTIR spectroscopic analysis revealed that surface fat of batter-coated fried MA was comparatively static and removable during post-fry holding. The CAP treatment reduced CrF to the highest extent, followed by PAP and HAB. Effectiveness of de-oiling treatments greatly influenced by surface microstructure. Batter formulations and frying time are the key to regulate oil distribution in MA-based batter coated fried foods, via surface structural modification.