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

Abstract

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.

Evaluation of the use of pequi pulp flour in breaded meat

“…In an attempt to reverse this scenario, some research is being developed to produce healthier quick meals products, without, however, greatly affecting their technological quality. In this theme, the following studies were carried out: breaded chicken with grape seed flour in batter (Cagdas & Kumcuoglu, 2015); breaded chicken produced with dehydrated carrot bagasse incorporated into the breading (Kumar, Tanwar, Pandey, Shukla, & Sharma, 2017), use of amaranth flour in the different breading layers and incorporated into the chicken meat emulsion (Tamsen, Shekarchizadeh, & Soltanizadeh, 2018); application of fructooligosaccharides, oat bran and inulin in beef hamburgers (Angiolillo, Conte, & Del Nobile, 2015); and breaded with partial substitution of goat meat with crushed almonds (Rajkumar, Das, & Verma, 2014).…”