期刊
JOURNAL OF FOOD ENGINEERING
卷 75, 期 4, 页码 522-526出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.jfoodeng.2005.04.035
关键词
batter; carrot; frying; guar gum; hydroxypropyl methylcellulose (HPMC); xanthan gum
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. (c) 2005 Elsevier Ltd. All rights reserved.
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