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

Neslihan Akdeniz, Serpil Sahin, Gülüm Sumnu

Research output: Contribution to journalArticlepeer-review


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 °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.

Original languageEnglish (US)
Pages (from-to)99-105
Number of pages7
JournalEuropean Food Research and Technology
Issue number1-2
StatePublished - Jul 2005
Externally publishedYes


  • Batter
  • Carrot
  • Frying
  • Maltodextrin
  • Physical properties
  • Starch

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Chemistry(all)
  • Biochemistry
  • Industrial and Manufacturing Engineering


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