Characterisation of deep-fried batter and breaded coatings
نویسندگان
چکیده
منابع مشابه
Production of breaded kilka (Clupeonella cultriventris) using two different batters and determination of chemical, microbial and sensory properties
This study aimed to assess the chemical, microbial and sensory properties in a new product from kilka in mass scale with two different types of batters (simple and tempura batter). Kilka fish were battered in a simple or tempura batters, before being breaded with conventional breading crumbs and pre-fried in sunflower oil at 170°C for 30 sec. The fried samples were then immediately frozen throu...
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Food deep frying induces several changes in both chemical and physical properties of the different components, including protein denaturation, starch gelatinization, water vaporization and crust formation [2,3], and foods normally absorb great amounts of oil during cooking. Thus, during the last ten years, there has been an increased interest in the scientific community to investigate new ways ...
متن کاملCharacterization of Lipids and Their Oxidation Products in Baked or Fried Breaded Shrimp Products
Baking and frying are two common food preparation methods, but there is limited knowledge about the lipid oxidation events that occur in food products prepared in these ways. Two commercially available breaded shrimp products were examined using gas chromatography, for changes in cholesterol, phytosterols, and fatty acids as a result of baking and deep frying after separation into breading and ...
متن کاملEffect of Par Frying on Composition and Texture of Breaded and Battered Catfish.
Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of differe...
متن کاملeffects of temperature, frying time and lentil flour addition to the batter formulation on quality of simulated fried crust by using a deep-fried model system
in recent decades, as the result of industrial life, consuming fried and fast foods have increased significantly. excessive use of fat, especially saturated fats and trans fatty acids is one of the important factors that increases heart diseases, weight gain, and cancers. therefore, using effective methods for decreasing fat absorption not only retains desirable features but also seems essentia...
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ژورنال
عنوان ژورنال: Food Structure
سال: 2018
ISSN: 2213-3291
DOI: 10.1016/j.foostr.2018.03.002