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Impact of post-fry holding conditions on the glass transition and crispiness of fried batter models
Authors: Dare Oloruntoba, Ogan Iheanacho Mba, Michael Ngadi
Identifier: CSBE21302
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Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
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Description: Loss of crispiness in batter coated fried products has negative impact on sensory and quality perception of the consumers. The challenge is to maintain the crispiness of batter coated fried products up till the point of consumption. In this study, batter models were made using different combinations of wheat and rice flours. The ratio of wheat: rice in the batters were 100:0, 70:30, 50:50, 30:70, and 0:100. The formed batters were deep-fat fried in canola oil at 180oC for 3 minutes. The fried batter samples were kept under infra-red heat lamp at 30, 35, 40, and 50oC for 5, 10, 15, 20, 25, and 30 min., whereas, samples held at room temperature served as the control. The loss in moisture content, fat content, changes in glass transition ('') and crispiness after each holding time and temperature were evaluated. The result shows that samples held at lower holding temperatures and time had significantly higher moisture content than samples held for longer time at higher temperatures. There were no significant changes in the oil content of the fried batter samples. Higher moisture contents significantly decreased the crispiness and glass transition temperature. Decrease in '' with increasing moisture content can be attributed to the plasticizing effect of water.
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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 3 - Processing
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Type: Text.Abstract
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Publication type: Presentation
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Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
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DOI:
Description: Loss of crispiness in batter coated fried products has negative impact on sensory and quality perception of the consumers. The challenge is to maintain the crispiness of batter coated fried products up till the point of consumption. In this study, batter models were made using different combinations of wheat and rice flours. The ratio of wheat: rice in the batters were 100:0, 70:30, 50:50, 30:70, and 0:100. The formed batters were deep-fat fried in canola oil at 180oC for 3 minutes. The fried batter samples were kept under infra-red heat lamp at 30, 35, 40, and 50oC for 5, 10, 15, 20, 25, and 30 min., whereas, samples held at room temperature served as the control. The loss in moisture content, fat content, changes in glass transition ('') and crispiness after each holding time and temperature were evaluated. The result shows that samples held at lower holding temperatures and time had significantly higher moisture content than samples held for longer time at higher temperatures. There were no significant changes in the oil content of the fried batter samples. Higher moisture contents significantly decreased the crispiness and glass transition temperature. Decrease in '' with increasing moisture content can be attributed to the plasticizing effect of water.
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Food 3 - Processing
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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