Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips

Gamonpilas, Chaiwut; Pongjaruvat, Waranit; Methacanon, Pawadee; Seetapan, Nispa; Fuongfuchat, Asira; Klaikherd, Akamol

doi:10.1016/j.jfoodeng.2012.08.008

Cited by 39 publications

(29 citation statements)

References 19 publications

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“…-Dextrose Equivalent of between 40 and 60: food industry [37] -Beverage and confectionary industry [38] -Used directly as a substrate for the manufacture of fermentation products (such as citric acid, lysine or ethanol or glutamic acid) [39] -Processed into other major starch derivatives, such as isoglucose, fructose syrup [37] Modified starches Substituted starches (starch esters, ethers, cross-linked starch): -Textiles [40] -Paper [41] Water treatment (flocculation) [42] Oil industry (fluid loss reducer) [43] Degraded/Converted starches: -Dextrins: Adhesives (gummed paper, bag adhesives, bottle labeling); [35] -Textiles (textile fabric finishing, printing); [44] Roast dextrin, oxidized starch, thin-boiled starch: -Acid-modified starches: Food industry (sweets) and Pharmaceuticals [45] -Oxidized starches: Food and paper industry (surface sizing, coating); [46] -Textile industry (fabric finishing, warp sizing) [47] -Enzymatically converted starch: paper industry and fermentation industry [48] Cross-linked starches: -Food industry (desserts, bakery products, soups, sauces) [49] -Textile industry (printing) [50] -Adhesives [51] -Pharmaceuticals [6]…”

Section: Applicabilitymentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

149

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Starch is widely consumed by humans as an inexpensive and stable available carbohydrate source, and much work has been performed on the structure, functionality and applicability of starches. Although conventional sources of starch, such as corn and potato, other sources with improved properties are becoming significant to allow simpler and more robust processes. The feasibility of the use of new starches, i.e., legume, seed and palm, as renewable materials for commercial application may provide cost reduction of raw material in industries. Little information is available on the structure, properties and practical applicability of non-conventional sources of starch. Thus, it is necessary that these starches be studied to obtain and report their structural parameters, information that is required to gain competitiveness in an international-scale industry. A review of properties, applications, future trends and perspectives of some new starches is presented in this review.

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Section: Applicabilitymentioning

confidence: 99%

New Starches are the Trend for Industry Applications: A Review

Santana¹,

Meireles²

2014

fph

149

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“…Garmopilas et al [39] also studied the influence of tapioca starch as an ingredient in the binder solution for breading chicken strips, and found a 17 % reduction in the oil adsorption.…”

Section: Coatings Selectionmentioning

confidence: 99%

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

et al. 2015

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An European style croquette is like a small breaded patty, but, in its manufacturing, the ingredients (all minced) meat, fish and vegetables are boiled along with wheat flour and milk (or milk powder and water), and then cooled to form a consistent and tied dough. When manufacturing is made at industrial scale, this dough is cooled with cold air, and mechanically extruded, divided and formed, for achieving the required shape and size of the croquettes. Then, in the same manufacturing line, they are coated first by a batter, and secondly with breadcrumbs, and conveyed to the continuous freezer to be packaged later as precooked frozen croquettes, or they are directly conveyed to packaging and cooling for obtaining precooked refrigerated croquettes. Before consumption, at the foodservice sector (for example the kitchen of the restaurant or canteen), or at the home kitchen, this precooked meal is generally deep-fried to create a golden and crunchy outer crust. It is one of the most widespread prepared dishes of the world cuisine and has a continued growth in consumption as a delicacy and as a fast food. However, there is insufficient research devoted specifically to the study of technology and engineering aspects of interest for manufacturing European style croquettes at industrial scale. In addition, the corresponding literature is very scattered when considering the study of croquettes quality, oil absorption during frying, and safety. Therefore, this paper makes a review of the literature analyzing the different technological factors that determine the texture, quality and safety of the croquettes manufactured at industrial scale.

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“…It has been reported that the WRC of flour mixes significantly depends on their composition [35]. It was reported that a decrease in the WRC of batters is mainly due to the reduction of wheat flour in the batter formulation [36] and a decrease in the oil-holding capacity could lead to significant changes in the water-holding capacity [37].…”

Section: Water Retention Capacitymentioning

confidence: 99%

Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters

Çağdaş

Kumcuoğlu

2015

International Journal of Food Engineering

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The effects of the addition of grape seed powder (GSP) on the thermorheological properties of frying batters were investigated in this study. Thermal properties, including gelatinization (T G ) and melting (T m ) temperatures, as well as enthalpies (ΔH G , ΔH m ), were determined by a differential scanning calorimeter (DSC). The addition of GSP decreased the T G and T m as the GSP levels increased. When compared with the control batter, the addition of GSP significantly decreased the apparent viscosity and viscoelastic modules (G′, G′′). The mechanical spectra of batters carried out at 15-80°C showed a transition from fluid-like to gel-like behavior. The batter pickup values were found to be directly proportional to the batter viscosity. Both water retention capacities (WRC) and consistency index values (K) of the batters were significantly affected by the GSP addition and temperature (p < 0.05). Grape seeds have health-promoting components on a scientific basis; thus, this study provides helpful results in the development of novel frying batters.

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Effects of cross-linked tapioca starches on batter viscosity and oil absorption in deep-fried breaded chicken strips

Cited by 39 publications

References 19 publications

New Starches are the Trend for Industry Applications: A Review

New Starches are the Trend for Industry Applications: A Review

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters

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