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

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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

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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.