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

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.


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 batters containing different gum types on the quality of deep-fat fried chicken nuggets
Şahin, Serpil; Şümnü, Servet Gülüm (Wiley, 2005-11-01)
The effects of various gum types [hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, gum arabic] on the quality 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 wheat flours, 1.0% gum, 1.0% salt and 0.5% leavening agent. As control, batter without gum addit...
Usage of enzymes in a novel baking process
Keskin, SO; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2004-04-01)
In this study, the effects of different enzymes (a-amylase, xylanase, lipase, protease) on quality of breads baked in different ovens (microwave, halogen lamp-microwave combination and conventional oven) were investigated. It was also aimed to reduce the quality problems of breads baked in microwave ovens with the usage of enzymes. As a control, bread dough containing no enzyme was used. Specific volume, firmness and color of the breads were measured as quality parameters. All of the enzymes were found to b...
Characterization of structure of gluten-free breads by using X-ray microtomography
DEMİRKESEN, ilkem; Kelkar, Shivangi; Campanella, Osvaldo H.; Şümnü, Servet Gülüm; Şahin, Serpil; OKOS, martin (Elsevier BV, 2014-05-01)
The effects of different gums and gum blends addition on crumb structure of gluten-free breads were studied by X-ray microtomography. The gums used were xanthan, guar, locust bean (LBG), agar, methylcellulose (MC), carboxymethylcellulose (CMC) and hydroxypropylmethylcellulose (HPMC) and the gum blends were xanthan-guar and xanthan-LBG. Porosity, number, average size, aspect ratio and roundness of pores were used as parameters to describe the internal structure of the crumbs. Characteristics of the crumb str...
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...
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: