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

Date

2005-07-01

Author

Akdeniz, N
Şahin, Serpil
Şümnü, Servet Gülüm

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

159
views

0
downloads

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 starch to the batter formulation provided the crispiest product with the lowest oil content. Increasing maltodextrin concentrations enhanced the crispness and colour development of the fried product but had an adverse effect on porosity, moisture and oil contents of carrot slices.

Subject Keywords

Biotechnology, Food Science, Industrial and Manufacturing Engineering, Biochemistry, General Chemistry

URI

https://hdl.handle.net/11511/34548

Journal

EUROPEAN FOOD RESEARCH AND TECHNOLOGY

DOI

https://doi.org/10.1007/s00217-005-1146-z

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

Effects of sugar, protein and water content on wheat starch gelatinization due to microwave heating Şümnü, Servet Gülüm; Bayindirli, L (Springer Science and Business Media LLC, 1999-01-01) Understanding the interactions between sugar, starch, protein and water, which are the main components of a baked product, will advance the development of high quality, microwaveable products. This paper presents a mathematical model describing the quantitative relationships between water, sugar and protein on the gelatinization of wheat starch following 20 s of microwave heat as determined by differential scanning calorimetry. Addition of sugar decreased the degree of gelatinization of starch due to microw...
Effects of frying parameters on the colour development of fried potatoes Şahin, Serpil (Springer Science and Business Media LLC, 2000-01-01) The effects of frying time and temperature on the colour development of potatoes during frying was studied. Potato disks 0.025 m in diameter and 0.005 m thick were used. Sunflower oil was used as a frying medium at temperatures 150 degrees C, 160 degrees C, 170 degrees C and 180 degrees C. Colour parameters of Hunter L and b values followed first-order reaction kinetics during frying. The temperature dependence of the rate constants for Hunter L and b values showed good agreement with Arrhenius relation, th...
A study on the effects of different gums on dielectric properties and quality of breads baked in infrared-microwave combination oven Keskin, Semin Ozge; Şümnü, Servet Gülüm; Şahin, Serpil (Springer Science and Business Media LLC, 2007-01-01) In this study, the effects of different gums on dielectric properties of doughs and breads baked in infrared-microwave combination oven were investigated. In addition, the quality parameters of breads formulated with different gums baked in infrared-microwave combination oven were determined. The gums used were xanthan, guar, xanthan-guar blend and kappa-carrageenan. The gums were added to the formulation at 0.5% concentration. The dielectric properties and quality parameters of breads baked in infrared-mic...
Functionality of batters containing different starch types for deep-fat frying of chicken nuggets Altunakar, B; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2004-03-01) The effect of various starch types (amylomaize, corn, waxymaize, pregelatinized tapioca) on quality attributes (texture, moisture content, oil content, color, coating pick up, cooking yield, volume and porosity) of deep-fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness, taken from the breast portion, were coated with batters composed of a 3:5 solid to water ratio by immersion. The solid content of batter formulations contained equal amounts of corn and whea...
Effects of tomato pulp addition on the extrudate quality parameters and effects of extrusion on the functional parameters of the extrudates Caltinoglu, Cagla; Tonyalı, Bade; Şensoy, İlkay (Wiley, 2014-02-01) Effects of addition of tomato pulp on the quality parameters of the extrudates, and effects of extrusion on the functional properties of the extrudates were investigated. Bulk density, volume expansion index, longitudinal expansion index and porosity did not indicate a significant difference between the extrudates with or without tomato pulp. Sectional expansion index showed a slight increase with pulp addition. Textural analysis indicated that hardness and fracturability of the extrudates with or without p...

Citation Formats

N. Akdeniz, S. Şahin, and S. G. Şümnü, “Effects of different batter formulations on the quality of deep-fat-fried carrot slices,” EUROPEAN FOOD RESEARCH AND TECHNOLOGY, pp. 99–105, 2005, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/34548.