TY - JOUR
T1 - Functionality of batters containing different gums for deep-fat frying of carrot slices
AU - Akdeniz Onuki, Neslihan
AU - Sahin, Serpil
AU - Sumnu, Gulum
PY - 2006/8/1
Y1 - 2006/8/1
N2 - 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.
AB - 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.
KW - Batter
KW - Carrot
KW - Frying
KW - Guar gum
KW - Hydroxypropyl methylcellulose (HPMC)
KW - Xanthan gum
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U2 - 10.1016/j.jfoodeng.2005.04.035
DO - 10.1016/j.jfoodeng.2005.04.035
M3 - Article
AN - SCOPUS:33644586170
VL - 75
SP - 522
EP - 526
JO - Journal of Food Engineering
JF - Journal of Food Engineering
SN - 0260-8774
IS - 4
ER -