Functionality of batters containing different gums for deep-fat frying of carrot slices

Date

2006-08-01

Author

Akdeniz, N
Şahin, Serpil
Şümnü, Servet Gülüm

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The effects of addition of different hydrocolloids such as hydroxypropyl methylcellulose (HPMC), guar gum, xanthan gum and guar-xanthan gum combination to the batter formulations on quality of deep-fat fried carrot slices were evaluated. Coating pick up of batter formulations and moisture content, oil content, texture, porosity and color of samples were determined during frying at 170 degrees C for 2, 3 and 4 min. Gums were effective in controlling moisture loss and oil uptake, producing crisp and porous product in deep-fat fried carrot slices. A guar-xanthan gum combination gave a maximum of 53% reduction in oil content as compared to control after 4 rain of frying. Increases in coating pick up and fracturability were about 66.5% and 6%, respectively at this condition. The porosity of the fried carrot slices coated with batter containing guar and xanthan gums which is a good indicator of volume was about 3.6 times higher than the product coated with control batter.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/41365

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2005.04.035

Collections

Department of Food Engineering, Article

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Citation Formats

N. Akdeniz, S. Şahin, and S. G. Şümnü, “Functionality of batters containing different gums for deep-fat frying of carrot slices,” JOURNAL OF FOOD ENGINEERING, pp. 522–526, 2006, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/41365.