Abstract
SummaryThis study aimed to get mechanistic insights on the evolution of major quality attributes of meat‐analogue (MA) based batter‐coated fried products. Wheat and rice flour‐based batter systems were used to coat a MA. The products were deep‐fried at 180°C for 4 min in canola oil and their post‐fry quality changes at room environment (RE, 25°C) and under IR‐heating (65 °C) were investigated. Results showed that in addition to moisture‐fat profile, batter coating substantially (P < 0.05) influenced the development of thermal, textural, colour and microstructural traits of MA. Post‐fry colour changes (ΔE value: 3.1 to 10.4) in MA‐based coated product continued under IR‐heating (65 °C). Evolution of the thermal, textural and colour attributes of MA‐based coated products were significantly (P < 0.05) influenced by the formulation of outer batter coatings. Moisture migration occurred from high moisture (ranged from 1.07 to 1.25 g g−1 dry matter) containing core to dry (moisture ranged from 0.15 to 0.59 g g−1 dry matter) crust region of MA‐based coated fried product, where the moisture migration was interlaced with batter formulations. Holding environment and duration substantially (P < 0.05) impacted the textural properties (hardness, brittleness and crispiness) of MA‐based coated fried product. Glass transition temperature (Tg) of coated fried products were ranged between −20.4 to −23.0 °C, that explains quality changes at RE and under IR‐heating. Scanning electron microscopic image analysis (surface openings: 5.7 to 27.31%; fractal dimension: 2.555 to 2.702) revealed the impact of surface microstructure and mass‐transfer modulated textural development in MA‐based coated products. FTIR spectroscopy revealed surface chemical profile in relation to colour evolution of MA‐based fried products. Principal component analysis outcome (PC1: 52.9.% and PC2: 25.8%) revealed varying extent of correlation between studied thermomechanical and physicochemical attributes.
Sign-in/Register to access full text options 
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 callMore From: International Journal of Food Science & Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
