Effects of different batter formulations on quality of deep-fat fried carrot slices

Download

index.pdf

Date

2004

Author

Akdeniz, Neslihan

Metadata

Show full item record

Item Usage Stats

262
views

278
downloads

The main objective of the study was to evaluate the effects of starch and gum types on product quality of deep-fat fried carrot slices. It was also aimed to evaluate the applicability of image processing for determination of oil uptake. In the first part of the study, carrot slices were dipped into batters containing three different concentrations of dextrin or pre-gelatinized tapioca starch and fried for 2, 3, and 4 minutes at 170±2 oC. Coating pick-up of batter formulations and moisture content, oil content, frying yield, bulk density, porosity, texture and color of fried slices were evaluated. In the second part of the study, the effects of different gum types (HPMC, xanthan gum, guar gum, guar-xanthan gum combination) on quality attributes were studied. No starch or gum added coating formulation was used as the control. Finally, images of carrot and batter sections of the fried samples were obtained using digital camera and area fractions of oil droplets were determined using image processing. Acceptable product quality was obtained at higher concentrations of pre-gelatinized tapioca starch. On the other hand, increasing dextrin concentrations had an adverse affect on the product quality. As a result of the study, guar-xanthan gum combination has been found as the most effective additive on the batter performance. This additive provided the highest moisture content, lowest oil content, highest volume and lightest color to the product after frying. The porous and crunchy structure obtained using this combination was at the acceptable level for deep-fat fried products. Determination of area fraction of oil droplets on carrot and batter surfaces of fried samples using image processing was correlated with the oil content of fried product at initial stages of frying. The correlation coefficient between moisture content and frying yield was found as 0.90. A correlation

Subject Keywords

Food industry and trade.

URI

http://etd.lib.metu.edu.tr/upload/12605202/index.pdf
https://hdl.handle.net/11511/14268

Collections

Graduate School of Natural and Applied Sciences, Thesis

Suggestions

OpenMETU
Core

Effects of different batter formulations on quality of deep-fat fried chicken nuggets Doğan, Seyhan Firdevs; Şahin, Serpil; Department of Food Engineering (2004) The main objective of this study was to evaluate the effects of different flour and protein types on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied and the batter viscosity was correlated with fried product quality. In the first part of the study, the effects of soy and rice flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, volume, porosity,...
Effects of different batter formulations on physical and chemical properties of microwave and conventionally fried chicken fingers Barutçu Mazı, Işıl; Şahin, Serpil; Department of Food Engineering (2009) The main objective of this study was to determine the effects of batters containing various flour types and frying methods on physical and chemical properties of chicken fingers. To determine the effects of different flour types, 30 % of the corn and wheat flour mix in control batter was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70 %) power level and at 1801°C for different times. Samples were also fried in a conventional fryer at 1801°C for comparison. T...
Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes Seyhun, N; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2003-08-01) The effects of different types of emulsifiers, gums, and fat contents on the retardation of staling of microwave-baked cakes were investigated. First, different types of emulsifiers (DATEM, Lecigran, and Purawave) at three different fat contents (50%, 25%, and 0%) were added to cake formulations to retard staling of microwave-baked cakes. Then, three types of gums (guar gum, xanthan gum, and methylcellulose) were added to the optimum formulations chosen. As a control, cakes formulated without any emulsifier...
Effects of different batter formulations on the quality of deep-fat-fried carrot slices Akdeniz, N; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2005-07-01) The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 degrees C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca...
Functionality of different batters in deep-fat fried chicken nuggets Altunakar, Bilge; Şahin, Serpil; Şümnu, Gülüm; Department of Food Engineering (2003) The main objective of this study was to evaluate the functionality of batters containing various starch and gum types during deep-fat frying of chicken nuggets. Additionally, this study provided a correlation between batter consistency and quality attributes of deep fat fried chicken nuggets. In the first part, the batter viscosity was correlated with fried product quality. Additionally, time dependency of batters was determined under constant shear rate. Pregelatinized starch, hydroxypropyl methylcellulose...

Citation Formats

N. Akdeniz, “Effects of different batter formulations on quality of deep-fat fried carrot slices,” M.S. - Master of Science, Middle East Technical University, 2004.