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 language | English (US) |
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Pages (from-to) | 522-526 |
Number of pages | 5 |
Journal | Journal of Food Engineering |
Volume | 75 |
Issue number | 4 |
DOIs | |
State | Published - Aug 2006 |
Externally published | Yes |
Keywords
- Batter
- Carrot
- Frying
- Guar gum
- Hydroxypropyl methylcellulose (HPMC)
- Xanthan gum
ASJC Scopus subject areas
- Food Science