Fried Batter Research Articles

Characteristics of Highland Barley-Wheat Composite Flour and Its Effect on the Properties of Coating Batter and Deep-Fried Meat

Highland barley flour-based coating batter has rarely been reported, although highland barley flour is promising due to its high β-glucan and amylose content. In this study, highland barley flour was used to substitute 40% to 80% of wheat flour to form a highland barely-wheat composite flour used in the coating batter. The characteristics of the highland barley-wheat composite flour and its effect on the properties of coating batter and deep-fried meat were analyzed. Results showed that the composite flour significantly improved water holding capacity, oil absorbing capacity, and water solubility index. In contrast, no significant change was observed in the water absorption index or swelling power. The incorporation of highland barley flour significantly changed the pasting properties of the composite flour. Compared with the wheat flour, the viscosity and the pickup of the coating batter made with composite flour increased from 4905 Pa·s and 0.53% to more than 12,252 Pa·s and 0.63%, respectively, and its water mobility decreased. These changes were closely related to the substitution rate of highland barley flour. The composite flour significantly increased the moisture content from 27.73% to more than 33.03% and decreased the oil content of the crust from 19.15% to lower than 16.44%, respectively. It decreased L* and increased a* of the crust and decreased the hardness, adhesiveness, and springiness of the deep-fried meat. A spongy inner structure with a flatter surface was formed in all composite flour-based crusts, and the substitution rate influenced the flatness of the crust. Thus, highland barley flour could be used for batter preparation with partial substitution, enhancing the quality of deep-fried meat and acting as an oil barrier-forming ingredient for fried batter foods.

Effects of Different Fermenting Agents on Proximate Composition and Sensory Evaluation of Masa - A Fermented Puff Fried Batter

Fermentation improves the shelf life, texture, taste and aroma, nutritional value and digestibility and also lowers the content of antinutrients of fermented meals. This study investigated the effect of different fermenting agents on the quality of masa. The rice grains were sorted, cleaned, washed and soaked, wet milled and fermented separately with baker’s yeast, lactic acid culture (yogourmet) and tsamiyan gaye (citric acid) respectively. The final batter was fried and package for analysis. The different fermenting agent had significant (p<0.05) effect on all parameters measured. Masa fermented with lactic acid bacteria culture (LAB) had the highest value of 9.25% 0.83%, 1.01% and 18.51% for protein, crude fibre ash and fat content respectively while yeast fermented masa had higher respective value of 21.46% and 50.12% for moisture and carbohydrate content. The pH of masa sample is within the r range of 3.76-5.57 and titritable acidity of 0.05-0.17. The sensory evaluation was carried out to assess the acceptability of the masa samples. However, all masa samples were generally accepted but baker’s yeast fermented masa had higher means scores for overall acceptability (7.40). Tsamiyan gaye (citric acid) and LAB culture can be used as an alternative to baker’s yeast for preparation of masa.

Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin

Batter mixtures for frying chicken breasts and tenderloins were supplemented with different amounts (0, 3, 5, and 7%) of lyophilized chives (Allium wakegi Araki). The viscosity of the batter mixture, crispness of the fried batter, fat and ash contents, caloric value, coating pickup, and frying yield were directly proportional, whereas the lightness, redness, yellowness, and pH were inversely proportional, to the amount of lyophilized chives in the batter. Principal component analysis revealed that the aromatic profiles varied between the 0%, 3%, and 5% lyophilized chive-supplemented groups in both the breast and tenderloin samples. However, the aromatic profiles of the 7% and 5% lyophilized chive-supplemented samples were similar. The taste profile of the 7% lyophilized chive-supplemented sample was different from those of the 0%, 3%, or 5% lyophilized chive-supplemented samples. The sensory characteristics of the 5% lyophilized chive-supplemented breast samples and 3% or 5% lyophilized chive-supplemented tenderloin samples received the best scores by sensory panelists.

Changes in fried rice batter with increased resistant starch and effects on sensory quality of battered fried onions

AbstractBackground and objectivesResistant starch (RS) has health‐promoting properties, but can be altered during frying. The aim of this study was to examine the textural and sensory characteristics of fried rice batters with varying amounts of RS.FindingsAdding resistant starch (RS2 and RS3) to rice batters or using a high RS rice flour significantly increased resistant starch contents after frying. The instrumental textural analysis of the fried batters indicated all of the fried rice flour batters used had higher hardness values and quantity of fractures when compared to wheat batter. Sensory evaluation using battered onion strips indicated that adding RS to rice flour batters did not significantly alter the attributes for hardness, fracturability, crispness, and toothpacking. However, the sensory evaluation for battered onion strips indicated the low RS rice flour displayed significantly higher values for hardness, fracturability, and crispness when compared to the high RS rice flour.ConclusionsThe addition of RS or the use of high RS rice flour in fried battered onion strips did not significantly alter the textural and sensory attributes that consumers enjoy.Significance and noveltyRice is a source of RS and can be included in fried food batters to promote better health.

Quantification of Oil Fractions of Deep-Fried Wheat Dough and Batter Enriched with Oat and Wheat Bran

This study investigated oil distribution in two types of deep-fried dough products with two moisture levels (65 and 100 wt. %), two bran types (oat and wheat bran), and five bran concentrations (5–20%). The total oil content of fried products was categorised as surface oil (SO), penetrated surface oil (PSO), and structural oil (STO) using a spectrophotometric method. Moisture loss reduced ( p < 0.05 ) from 23.35% in the control to 15.19% fried batter (FB) and to 20% oat bran (OB), while a reverse trend was observed in the fried dough. Reduction of total oil from 0.43 g/g in the control to 0.38 g/g at 20% OB and 8% wheat bran (WB) was observed. At 15% OB and 20% WB, total fat reduced from 0.41 g/g in the control to 0.26 g/g of fried dough (FD). The trend STO < SO < PSO was observed in FD, while FB followed a SO < STO < PSO trend. This investigation indicated that oil uptake reduction in fried dough products is achievable through ingredient modifications. The method of oil distribution measurement used herein can be applied to other thick deep-fried food systems in the assessment of product quality.

Machine learning workflow for the oil uptake prediction of rice flour in a batter-coated fried system

Machine learning algorithms were applied to predict the oil uptake of rice flour in batter-coated fried foods, depending on its physicochemical features before frying (amylose content, pasting parameters, and batter viscosity). Low coefficients of Pearson correlation (0.29–0.61) were observed between the oil uptake of rice frying batters and other physicochemical parameters. Based on an exhaustive search method by the regsubsets function, the four experimental features (amylose content, peak time, peak temperature, and final viscosity) were selected as the best subset to affect the oil uptake of rice batters after frying, and then subjected to two machine learning algorithms – multivariable linear regression and multilayer perceptron neural network. Based on K-fold cross-validation, the experimental results were divided into 5 datasets consisting of each 80% training and 20% testing dataset. Compared to the multivariable linear regression (R2 = 0.6204–0.7219), the iterative application of the multilayer perceptron model made a relatively higher prediction (R2 = 0.7388–0.7781) of the oil uptake of rice flour frying batter. Thus, the multilayer perception model with a hidden layer outperformed the multivariable linear regression by showing higher R2 and lower relative error.

Elucidation of the reduced oil uptake of frying batters made from wheat and brown rice flour blends in terms of rheology and surface roughness.

Negative impressions toward fried foods are prevalent due to their high oil absorption and caloric values. A great deal of effort has been thus made to reduce the oil uptake of fried foods. In this study, the effect of wheat and brown rice flour blends on the oil uptake of frying batters was elucidated in terms of rheology and surface roughness. The blends with higher proportions of brown rice flour had higher values of pasting parameters and also exhibited a more elastic nature. When a food matrix was deep-fat-fried with frying batters made from wheat and brown rice flour blends, the oil uptake was significantly reduced by 28% compared to wheat flour batter. Based on imaging analysis, the surface properties of the fried crusts were quantitatively measured, demonstrating that the degree of surface roughness distinctly became lower with increasing levels of brown rice flour. Furthermore, the surface roughness parameters (Ra and Rq ) had a strong relationship with the reduced oil uptake. Also, a high proportion of brown rice flour in the blends produced fried samples with a firmer and crispy texture. A reduced oil uptake of batter-coated fried foods was distinctly observed with increasing levels of brown rice flour in the blends and well correlated with the degree of surface roughness (R2 > 0.85). © 2021 Society of Chemical Industry.

Phosphorylation of sago ( Metroxylon sagu ) starch cross‐linked with sodium triphosphate and the physicochemical properties of the potential application in batter

This study evaluated the effect of sago starch cross-linked phosphorylated with sodium tripolyphosphate (STPP) (4%, 8%, and 12%) in fried batter. The 12% STPP produced cross-linked starch with the highest degree of substitution (DS) at 0.017. The swelling power, amylose content, peak viscosity, breakdown viscosity, and setback were reduced as the concentration of STPP increased. The oil uptake of the fried batter added with 20% of cross-linked sago starch with the highest DS (WFCLS12) was significantly reduced from 29.16% to 19.5%. The fracturability of the fried batter added with cross-linked sago starch showed significantly higher crispness (WFCLS4—883.45 g; WFCLS8—666.61 g; WFCLS12—499.89 g) than 100% wheat flour (WF—1094.60 g). It was demonstrated that STPP (especially WFCLS12) is an effective cross-linking agent, and the addition of cross-linked sago starch into wheat flour–based batter significantly (p < .05) improved the quality of the batter. Practical applications Cross-linked phosphorylated sago starch has improved physicochemical properties than the native sago starch in terms of lower swelling characteristic, low amylose content, and acceptable results of the viscosity and pasting properties. To mitigate the issue of high oil uptake and soggy texture of fried wheat batter, the addition of cross-linked phosphorylated sago starch contributes to lower oil uptake and more crispy texture of fried batter. Hence, a healthier food product can be produced with the formulation of this cross-linked phosphorylated sago starch. At the same time, less oily and enhanced texture of fried batter can be achieved.

Fried pork loin batter quality with the addition of various dietary fibers.

The effect of the addition of dietary fiber extracted from wheat, bamboo, and oat on the quality of fried pork loin batter was investigated. Quality evaluation included proximate composition, pH, color, viscosity, coating and frying yield, electronic nose, and sensory evaluation. Regarding proximate composition of fried batter and fried pork loin, the water content of the dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas fat content was significantly lower than that of the control (p < 0.05). The lightness of non-fried batter with dietary fiber treatments was significantly higher than that of the control (p < 0.05), whereas the yellowness was significantly lower than that of the control (p < 0.05). The lightness, redness, and yellowness of fried pork loin with dietary fiber treatment were significantly lower than those of the control (p < 0.05). The viscosity and coating and frying yield of dietary fiber treatments were significantly higher than those of the control (p < 0.05). The volatile compounds of dietary fiber treatments were decreased “tallowy” flavor and increased “buttery” and “milky” flavor. The principal components of bamboo and oat fiber treatments were clearly distinguishable from those of the control; however, similar principal components as those of the control were obtained with wheat fiber treatment. Regarding sensory evaluation, the color, texture, and overall acceptability of wheat and oat fiber treatments were significantly higher than those of the control (p < 0.05), and the flavor of the wheat fiber treatment was significantly higher than that of the control (p < 0.05). These results show that wheat and oat fibers are suitable for fried pork loin batter and improve its quality.

In Vitro Starch Digestibility and Glycaemic Index of Fried Dough and Batter Enriched with Wheat and Oat Bran.

A deep-fried dough/batter food (magwinya) consumed across different age groups and social strata in South Africa was investigated in this study for digestibility and estimated glycaemic index (eGI). In this research, we investigated the influence of bran type—wheat bran (WB) and oat bran (OB), and concentration (0–20% w/w) on the starch digestibility and eGI of magwinya. Rapidly available glucose (RAG) of control fried dough (60.31 g/100 g) was 33% less than fried batter (90.07 g/100 g). There was a significant reduction in RAG and an increase in slowly available (SAG) and unavailable glucose (UG) content of the fried products with OB and WB addition. The highest SAG content was observed in WB fried dough. Control fried batter had the highest eGI value (80.02) and control fried dough had medium eGI value (58.11). WB fried dough, fried batter, and OB fried dough were categorised as medium GI foods at eGI range of 56.46–58.39, 65.93–68.84 and 56.34–57.27, respectively. The eGI values of OB fried batter ranged from 73.57 to 80.03 and were thus classified as high GI foods. UG showed significant correlation with eGI (r = −0.892, −0.973, p < 0.01) and fat content (r = −0.590, −0.661, p < 0.01) for WB and OB fried products. These results reveal that ingredient modification through bran enrichment is effective for the regulation of starch digestion and reduction of eGI of deep-fried dough/batter foods.

Retained ethanol in fried batters prepared with alcoholic beverages

Ethanol concentration in batters prepared with alcoholic beverages was measured upon deep frying, using static headspace GC-MS. The concentration decreased dramatically during the first two minutes of frying resulting in a concentration of maximum 0.28 ± 0.03 g/100 g. Frying for another two minutes had an insignificant effect on the concentrations. The measured concentrations resulted in 0.14 g ethanol per serving, which is considered very low and not problematic for human consumption. When the batter was fried as a coating for fish, the concentrations were slightly higher than when fried alone, namely 0.69 ± 0.21 g/100 g after two minutes of frying.

Extruded flour improves batter pick-up, coating crispness and aroma profile

Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed. Microstructure, pick-up, moisture and fat content, texture, colour, volatile profile, and consumer acceptability were evaluated. Extruded flour replacement resulted in batters with improved pick-up with increasing percentage and severity of extrusion treatment. Extruded flour also contributed to a moisture increase, while oil remained practically unchanged. Textural properties highlighted a higher crispness of batters made with high-severity treatment extruded flours. Volatile compounds analyses revealed lower amount of lipid oxidation (lower rancidity notes) and higher furfuryl alcohol content (pleasant aroma and darker crust) in fried batters containing extruded flour. Consumers testing showed that batters made with intermediate-severity treatment extruded flour presented the best acceptability. These results confirm that extruded flour inclusion improves the quality of deep-fried batters.

Acrylamide formation and quality properties of chitosan based batter formulations

The potential of chitosan to mitigate acrylamide formation has been already demonstrated. The two main objectives of this study were: 1) to select the most adequate degree of deacetylation (DD) and molecular weight (Mw) of chitosan based on acrylamide mitigation criteria and 2) to evaluate the influence of including chitosan in batter formulations on some important technological parameters of raw batters (flow behavior and water retention capacity) and on some quality properties of fried batters (oil uptake, color and texture). Results in model systems showed that chitosans with higher deacetylation degree (86.5 and 92.8%) achieved a decrease of acrylamide between 44 and 81%, depending on reaction time, compared to the control (without chitosan). Furthermore, acid hydrolysis process of chitosan was found to negatively affect its inhibitory effect on acrylamide formation independently of the molecular weight. Raw chitosan based batter formulations presented higher consistency and water retention capacity than the control; chitosan addition to batters reduced the hardening of the fried samples during the post-frying cooling period. No significant differences in water loss were observed between batters with or without added chitosan; however, chitosan-batter formulations showed lower oil uptake during frying as compared to control samples.

Structure and irregularities of surface of fried batters studied by fractal dimension and lacunarity analysis

Abstract Fractal dimension and lacunarity were applied to study the structure and irregularities of fried batters. Using scanning electron microscopy, images of batter surfaces were captured, and analyzed via ImageJ software. Fractal dimension (FD) ranged between 1.79 and 1.81. Higher amount of wheat flour in batter preparation resulted in higher FD values compared to batters with higher amount of rice flour. FD significantly (P

Effect of Batter Formulation and Pre-drying Time on Qualities of Fried Batter Coatings Prepared with a New Device

The objective of this study was to evaluate the effect of different batter formulation and pre-drying time on qualities and mass transfer during deep fat frying of batters by using a deep-fried crust model. The designed model allow the reproduction of the fried crusts with different batter and core types and made it easier to be separated for further study. The effects of Hydroxy Propyl Methyl Cellulose (HPMC), xanthan gum and fish scale collagen (2%) added to the batters and pre-drying time on mass transfer were determined. Results showed that the most reduction in oil absorption was observed when batter contained HPMC and xanthan gum. The first order kinetic based on the Fick’s law were used to describe moisture transfer and oil absorption data, the effective moisture diffusivity ranged between 0.4605×10-7 m2/s and 1.4637×10-7 m2/s with R2 from 0.9834 to 0.9985 and fat transfer rate constant was between 0.4387 s-1 to 0.6812 s-1 with R2 from 0.9954 to 0.9979. Addition of HPMC or xanthan gum could significantly reduce the effective moisture diffusivity and oil transfer rate constant. Batters treated with pre-drying had lower effective moisture diffusivity and oil transfer rate during the frying process and the longer the pre-drying time was, the lower rate constant would be. Standard Deviation (SD) values showed that the designed deep-dried model system was suitable for fried crusts study.

Effects of pre-heating temperature and formulation on porosity, moisture content, and fat content of fried batters

The effect of pre-heating temperatures on moisture and fat contents, and porosity of fried batters was studied. Batter pre-heated at 60 °C showed higher moisture content, lower fat content and lower porosity than non-pre-heated batter and batters pre-heated at 70 and 80 °C. Moisture content, fat content, and porosity at 4 min frying for batters with different pre-heating treatments ranged from 35.08 to 39.37, 3.92 to 5.16, and 13.14 to 45.31 %, respectively. Because of significant reduction in fat content, 60 °C pre-heating temperature was chosen to study the effect of batter formulations on moisture and fat contents, and porosity. Different wheat to rice flour ratios were prepared, and then each batter was pre-heated at 60 °C. Batters with higher wheat flour content showed higher moisture content, and lower fat content and porosity than batters with higher rice flour.

Protective effect of chitosan on acrylamide formation in model and batter systems

In recent years high contents of acrylamide, a potentially carcinogenic substance, have been found in a wide range of fried and baked foods. For this reason, the health authorities together with the food industry have carried out research to find ways to minimize the presence of acrylamide during food processing. The addition of chitosan may be an excellent alternative for achieving this goal because due to their richness in amino groups, they would interfere with the Maillard reaction that unleashes the formation of acrylamide. The main aims of this study were to analyze the addition of different concentrations of chitosan in model systems as a new way of mitigating generation of acrylamide during frying processes, while evaluating the influence of pH, reducing sugars (glucose and fructose) present in the system and frying temperature, and to determine the functionality of adding chitosan in fried batter systems. The results showed that chitosan is capable of inhibiting the formation of acrylamide in model systems and in fried batters. In model systems, a reduction in acrylamide ranging from 49 to 85% was achieved for 1% of chitosan, the maximum inhibition taking place in asparagine–fructose model systems and the lowest in asparagine–glucose model systems. In fried batter, acrylamide was mitigated by 59 ± 6% with a chitosan concentration of 0.27% in batter formulations. Double concentrations of chitosan (0.54%) did not considerably improve the inhibition capacity.

Culinary Medicine—Jalebi Adhesions

Culinary terms have been used to describe anatomy (bean-shaped kidneys), pathology (strawberry gall bladder), clinical signs (café-au-lait spots), radiological images (sausage-shaped pancreas), etc. While Indian cuisine is popular all over the world, no Indian dish finds mention in medical terminology. In intra-abdominal adhesions, sometimes, the intestinal loops are so densely adherent that it is difficult to make out proximal from distal and it is impossible to separate them without injuring the bowel resulting in spill of contents-resection is the only option (Fig.1). Jalebi, an Indian dessert, has a single long tubular strip of fried batter filled with sugary syrup so intertwined that it is impossible to discern its ends; if broken, the syrup spills out-the best way to relish it is to chew the whole piece (Fig.2). Because of these similarities between them, I propose to name dense intra-abdominal adhesions as 'jalebi adhesions.'

Surface ruptures of fried batters as influenced by batter formulations

Irregularities and microstructure of the surface of batter coatings play a critical role in oil uptake during deep-fat frying of coated products. The objective of this study was to study the influence of batter formulations on surface irregularities of fried batters. Variable pressure scanning electron microscopy (VP-SEM) was used to study the surface microstructure of batters prepared using different combinations of wheat and rice flours. Images of batter surfaces were captured, and characterized using parameters such as the total number, mean area, the biggest area, ratio and roundness of the generated ruptures on the coating surface after frying. The total number of generated ruptures on the surface of fried batters was significantly (P<0.05) influenced by the batter coating formulation. Batters formulated only with wheat flour showed the highest number whereas batters formulated only with rice flour showed the least number of holes and cracks. Roundness of the ruptures ranged from 0.19 to 0.35. The higher amount of rice flour used in the formulation of batter, the higher the area of generated holes and cracks on surface was observed. Fat content was directly correlated with the ratio of the observed holes and cracks generated on the surface (|r|=0.72), whereas moisture loss was correlated with ratio (|r|=0.67) and mean area (|r|=0.77).

Effect of batter formulation and pre-drying time on oil distribution fractions in fried batter

Batter coating and pre-drying have recently been used as techniques for decreasing fat content of fried foods. The objectives of this study were to assess the effect of batter formulations and pre-drying time on surface, penetrated and total fat content of batter coating, and to evaluate different mathematical models for predicting moisture diffusivity and oil transfer during frying. Two different sets of batter systems were used. The first set consisted of batter with different ratios of wheat to rice flour whereas the second set was wheat-flour-based batter with different pre-drying times. The batter samples were deep fried at 180 ± 2 °C in canola oil for different frying times between 0 and 4 min. Batter with wheat flour alone was found to have higher surface fat and total fat contents, while its penetrated fat content was lower than that with other batters. Batter with no pre-drying showed higher surface, penetrated and total fat content than other systems. Moisture diffusivity ranged between 2.01 × 10−6 and 2.85 × 10−6 m2/min. Page model was found as the best fit model to evaluate the oil transfer rate constants.