Abstract
In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190℃ for 60, 120 and 180 s. Batter formulations and frying time significantly (p < 0.01) affected moisture, oil content, color and hardness of Crust models. Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models. The mean moisture and fat content of Crust models formed with batter contained 10% white egg, fried at 190℃, for 180s were 6.207 ± 0.447 and 5.649 ± 0.394. Batters containing 5% white egg and 1.5% chitosan showed the lowest moisture content and the highest oil content among all the formulations. Crust models containing combination of white egg and chitosan were the darkest. Hardness of samples containing chitosan were the highest, specially for ch1.5 The mean hardness in 60, 120 and 180s of frying in this formulation were 21.518 ± 0.481, 36.871 ± 1.758 and 49.563 ± 1.847 respectively.
Highlights
Deep-fat frying can be defined as the process of cooking through contact with hot oil [1]
Batter formulation contain 10% white egg was found to be an effective ingredient in decreasing oil content of Crust models
Ovalbumin which constitutes more than half of white egg protein by weight is the only fraction that contains free sulfhydryl (SH) groups
Summary
Deep-fat frying can be defined as the process of cooking through contact with hot oil [1]. Because of changes in life style of consumers in term of preparation and consumption of food, the relative importance of fried foods is apparent [2]. One of the main problems associated with batter-coated food consumption is the considerable amount of oil absorbed during the prefrying and frying operations [4]. One approach would be using an edible film ingredient that will improve the coating performance and be served as a shield to control the diffusion of moisture and fat in battered and breading products. Various types of edible coatings and films have been reported on the application in fried food, including methylcellulose [5,6], corn zein [7], hydroxypropyl me-
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