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

Neslihan Akdeniz Onuki, Serpil Sahin, Gulum Sumnu

Research output: Contribution to journalArticlepeer-review

Abstract

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 °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 min 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.

Original languageEnglish (US)
Pages (from-to)522-526
Number of pages5
JournalJournal of Food Engineering
Volume75
Issue number4
DOIs
StatePublished - Aug 1 2006
Externally publishedYes

Keywords

  • Batter
  • Carrot
  • Frying
  • Guar gum
  • Hydroxypropyl methylcellulose (HPMC)
  • Xanthan gum

ASJC Scopus subject areas

  • Food Science

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