Microstructural Changes During Frying of Foods

Ngadi, Michael; Adedeji, Akinbode A.; Kassama, Lamin S.

doi:10.1201/9781420055597.ch8

Cited by 12 publications

(15 citation statements)

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“…Ngdi et al (2009) suggested that frying oil temperature and time have a dramatic effect on the structure changes of food products and they also reported that elevated temperature increases the temperature migration from food and consequently induces reorganization of pores. Texture and friability of dried food are also influenced by pore size distribution (Ngdi et al, 2009). The number of acoustic events is a function of the cell number density and fracture pattern of the treatments (Luyten and Vliet, 2006).…”

Section: Image Analysis Of Cassava Crackermentioning

confidence: 97%

“…Moreover Ngdi et al (2009), McDonough et al (1993, Bhat and Bhattacharya (2001) stated that the effect of temperature on moisture evaporation leading to pore development during frying is well documented. Ngdi et al (2009) suggested that frying oil temperature and time have a dramatic effect on the structure changes of food products and they also reported that elevated temperature increases the temperature migration from food and consequently induces reorganization of pores. Texture and friability of dried food are also influenced by pore size distribution (Ngdi et al, 2009).…”

Section: Image Analysis Of Cassava Crackermentioning

confidence: 98%

“…In the extreme, many crispy foods would to be hard to masticate if they did not have pores (Tsukakoshi et al, 2008). Vapor pressure build-up during deep-fat frying exerts stress on the pore walls and deforms the pore structure within the porous medium (Ngdi et al, 2009). In this work, cassava crackers were fried in hot oil temperature of 140°C at frying time 10 s ( Fig.…”

Section: Image Analysis Of Cassava Crackermentioning

confidence: 99%

See 2 more Smart Citations

Effect of frying parameters on crispiness and sound emission of cassava crackers

Saeleaw

Schleining

2011

Journal of Food Engineering

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Section: Image Analysis Of Cassava Crackermentioning

confidence: 97%

Section: Image Analysis Of Cassava Crackermentioning

confidence: 98%

Section: Image Analysis Of Cassava Crackermentioning

confidence: 99%

See 1 more Smart Citation

Effect of frying parameters on crispiness and sound emission of cassava crackers

Saeleaw

Schleining

2011

Journal of Food Engineering

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“…Evaporation of moisture from the tempura due to the high temperature during frying creates capillary paths on its way out of the product. These can even be large cavities and crevasses due to explosive evaporation, especially if there is quick formation of crust (Ngadi et al 2008). This is actually what seemed to happen in our samples, since the ethanol added ones showed the sign of larger cavities and crevasses, probably as a result of (1) the sudden and more violent evaporation of ethanol and (2) the faster formation of the crust, as a result of the lower amount of water that needed to be evaporated to reach the glass state.…”

Section: Semmentioning

confidence: 99%

Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

Carvalho

Carrascal

2018

J Food Sci Technol

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This study aimed to determine the effect of different uncommon tempura formulations (incubated with CO and with added ethanol) on physical, chemical and sensory characteristics of fried coated squids, immediately after frying and also after 48 h of refrigeration storage and subsequent oven reheating. Ethanol addition led to lower levels of moisture and higher of fat in the fried coating, regardless the use of CO. There were no difference in instrumental colour parameters among all four battered samples. Ethanol added tempuras showed higher crispness and lower maximum force than their water counterparts in an instrumental texture evaluation. Fried squids coated with ethanol added tempuras were rated as crispier and crunchier, even after 2 days of storage and further reheating. Overall, partial substitution of water by ethanol appears as an interesting strategy to increase crispness in tempura coated fried products, especially when the products are stored and reheated before consumption.

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“…menggunakan suhu berkisar 150-180 o C (Fellows, 2009) yang dapat menyebabkan perubahan secara termofisika pada makanan seperti gelatinisasi pati dan denaturasi protein (Mallikarjunan et al, 2010). Selain itu, menurut Ngadi et al, (2008) terjadi perubahan secara mikrostruktural seperti timbulnya reaksi Maillard yang dapat menghancurkan asam amino.…”

Section: Pendahuluanunclassified

Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp.

Larasati

Ananingsih

Hartayanie

et al. 2019

J. Apl. Teknol. Pang.

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AbstrakPenelitian ini bertujuan mengetahui pengaruh deep-fat frying terhadap kandungan asam glutamat bumbu penyedap granul Spirulina sp. yang telah diaplikasikan ke dalam adonan tepung terigu. Penelitian pendahuluan dilakukan untuk menghasilkan tiga formulasi bumbu penyedap granul Spirulina sp berdasarkan kadar gula dan kadar garam bumbu 3 produk komersial. Tiga formulasi penyedap granul Spirulina sp diaplikasikan ke dalam tepung terigu yang kemudian digoreng dengan metode deep-fat frying pada suhu 140, 160, dan 180oC hingga matang. Adonan sebelum dan sesudah penggorengan dianalisis warnanya menggunakan chromameter. Kandungan asam glutamat adonan setelah penggorengan kemudian dianalisis menggunakan L-glutamate assay kit dan diuji spektrofotometer pada panjang gelombang 492 nm. Hasil penelitian menunjukkan bahwa proses penggorengan menyebabkan perubahan warna pada adonan. Peningkatan suhu penggorengan dari 140 ke 180oC menyebabkan penurunan nilai L* dari ±47 ke ±39, penurunan nilai b* dari ±26 ke ±19, serta peningkatan nilai a* dari ±8 ke ±10. Hasil penelitian juga menunjukkan peningkatan suhu penggorengan 140 ke 180oC yang menyebabkan penurunan kandungan asam glutamat adonan bumbu penyedap granul Spirulina sp. dari ±8 menjadi ±3 mg/100g. Kesimpulannya, peningkatan suhu penggorengan menyebabkan perubahan warna dan penurunan kandungan asam glutamat pada semua formulasi bumbu penyedap yang diimplentasikan pada adonan tepung terigu.Effect of Deep-Fat Frying to The Glutamic Acid Content in Spirulina sp. Granule Flavor EnhancerAbstractThis research aims to determine the effect of deep-fat frying on the content of glutamic acid in Spirulina sp. granule flavor enhancer that has been applied to the flour dough. Preliminary research was produced three formulas of Spirulina sp. granule flavor enhancer, that were formulated based on sugar and salt content on three commercial seasoning brands. Thus, three formulas were applied to wheat flour then fried with deep-fat frying method at 140, 160, and 180oC until cooked well. The color of doughs before and after frying were analyzed using chromameter. The glutamic acid content were analyzed using L-glutamate assay kit and tested by spectrophotometer at 492 nm. As results, frying process changed the color of the dough. The increase in the frying temperature from 140 to 180oC caused a decrease in value of L from ± 47 to ±39, value of b* from ± 26 to ±19, and increase the value of a* from ±8 to ±10. The increase in the temperature of frying from 140 to 180oC caused a decrease in glutamic acid content of Spirulina sp. from ±8 to ±3 mg/100 g. As conclusion, increase in the frying temperature might cause a change in color and decreased content of glutamic acid in the doughs.

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Microstructural Changes During Frying of Foods

Cited by 12 publications

References 0 publications

Effect of frying parameters on crispiness and sound emission of cassava crackers

Effect of frying parameters on crispiness and sound emission of cassava crackers

Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

Pengaruh Deep-Fat Frying terhadap Kandungan Asam Glutamat pada Bumbu Penyedap Granul Spirulina sp.

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