The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets

Cui, Lulu; Chen, Jiwang; YuHuan, Wang; Xiong, Youling L.

doi:10.3390/foods11020147

“…В панировочных системах используют соевый изолят, белки молочной сыворотки и яиц, сухую пшеничную клейковину и другие белки. Их применение в рецептуре жидкого теста способствует предотвращению повышенной абсорбции жира из-за пленкообразующих свойств и свойств термического гелеобразования что, соответственно, снижает содержание масла в конечном продукте [13,20,23]. Также увеличивается водоудерживающая способность теста и улучшается показатель хрусткости.…”

Section: роль отдельных компонентов в составеunclassified

“…Степень абсорбции масла для разных белков характеризовалась следующей зависимостью: сывороточные > яичные > соевые [20]. Как правило, при использовании белковых компонентов ускоряется подрумянивание теста во время жарки из-за увеличения количества аминогрупп, участвующих в реакциях Майяра [25,50].…”

Section: роль отдельных компонентов в составеunclassified

Breading systems: I. Types, properties, quality

Molchanova,

Berdimuratova

2023

Vestn. Voronež. gos. univ. inž. tehnol.

0

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Fried foods are valued all over the world for their taste. Breading systems play a special role in the textural properties of such products. Changes in the dietary habits of the population contribute to an increase in the consumption of products in batter and breadcrumbs. The aim of the work was to summarize and analyze scientific publications on breading systems, their classification, composition, the role of individual components in the formation of quality, as well as the effect of deep frying on oil absorption and ways to reduce it. The object of the study was peer-reviewed foreign and domestic scientific literature, placed in the Scopus, Sciencedirect, RSCI databases. Methods of search, selection, systematization, generalization and analysis of scientific publications are used. It has been determined that the term breading systems can characterize any combination of components applied to the semi-finished product to create a crispy crust and the desired taste during further heat treatment. The main role as traditional breading systems is given to wheat gluten proteins, which, when kneaded, form a structural matrix with adhesive properties. An analysis of scientific literature has shown that one of the problems of breaded products is an increased calorie content due to the absorption of oil during cooking. Among several mechanisms of this process, the greatest role is given to the "vacuum" effect during cooling of the product. Fat absorption is affected by the properties of food and cooking oil. It has been established that one of the effective ways to reduce fat absorption is the formation of a barrier film with additional ingredients of the food matrix (proteins of animal and vegetable origin, cellulose derivatives and various gums), as well as the use of new frying techniques. It is shown that this direction is of interest for further research and opens up new opportunities for the industry to form products in demand.

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“…However, a further ratio decrease led to a slight decrease in the temperature. Te 11 : 1 w/wWS : WG ratio showed a maximum decomposition rate at 393 °C, indicating the highest thermal stability, a thermostable gel was formed during deep-fat frying that was not easy to decompose, which hindered the moisture evaporation in the crust and further reduced the fat content of fried BBFNs [13,50].…”

Section: Analyses Of Fried Bbfnsmentioning

confidence: 99%

Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction

Feng

¹

,

Chen

²

,

Chen

³

et al. 2022

Journal of Food Quality

Self Cite

6

0

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To understand the effect of the interaction between wheat starch ( W S ) and wheat gluten ( W G ) on batter characteristics and oil penetration of deep-fried breaded fish nuggets, batters were prepared using a W S and W G blend at the ratios of 15 : 1, 13 : 1, 11 : 1, 9 : 1, and 7 : 1 w / w , respectively, and batter-breaded fish nuggets (BBFNs) were fried at 170°C for 40 s followed by 190°C for 30 s. Moisture adsorption isotherms of W S and W G , viscosity, rheological behavior, and calorimetric properties of the batters were measured, and pick-up of BBFNs, thermogravimetric properties of the crust, and oil transport were investigated. The moisture absorption capacity of W G was higher than W S at a low water activity (0.04–0.65), while the opposite trend was observed at a highwater activity (0.65–0.88). As the proportion of W S decreased, the viscosity, G ” and tan δ of batter, pick-up of BBFNs, temperature and enthalpy change (ΔH) of protein denaturation and W S gelatinization, and oil penetration of BBFNs during deep-fat frying, which are decreased until reaching a minimum value at the ratio of 11 : 1 w / w , then increased ( p < 0.05 ). However, G' of batter and thermogravimetry temperatures of crust exhibited the opposite trend. These results proved that the W S – W G interaction significantly affected the batter characteristics and oil penetration of BBFNs during deep-fat frying, which can be used to guide the manufacturing of low-fat fried BBFNs.

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“…Other research states that coating techniques (breaded/battered/ coating) can increase palatability by forming a layered texture that is crispy on the outside but soft on the inside (da Silva et al 2021). Others states that composition of breading batter effects the texture and color products (Brannan and Pettit 2015;Cui et al 2022).…”

Section: Introductionmentioning

confidence: 99%

Effect of Batter Mix Variations on Sensory Quality of Breaded Shrimp

Khairunnisa,

Farida

2024

J. Mutu Pangan

0

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Vaname shrimp is one of the fishery products cultivated at Jembrana Marine and Fisheries Polytechnic with the potential to be developed as breaded shrimp (BS). The objective of this study was to determine the effect of batter mix (BM) on sensory quality of BS. There were three types variation of BM, i.e. mix of all-purpose instant flour:cold water (1:2; B1); mix of all-purpose instant flour:eggs (1:2; B2); mix of all-purpose instant flour:cold water:eggs (2:1:2; B3) with frozen (b) and fried (g) treatment. ANOVA were used to analyze the data, followed by Duncan’s additional tested for significant results. Sensory-hedonic tested showed that effect of BM variation did not significantly differ (p>0.05) on color, compactness, flavor, and overall attribute of frozen BS, as well as flavor, taste, texture, and overall sensory quality of fried BS. Different types of BM also did not show significantly difference on sensory-rating tested (p>0.05) for appearance, flavor, taste, and texture of fried BS. In this test, Bb1 attained first rank for appearance dan Bb3 attained first rank for color, compactness, flavor, and overall of frozen BS. Bg2 attained the first rank for appearance, flavor, texture, and overall attributes and Bg1 was the first rank for the taste attribute of fried BS.

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The Effect of Batter Characteristics on Protein-Aided Control of Fat Absorption in Deep-Fried Breaded Fish Nuggets

Cited by 15 publications

References 50 publications

Breading systems: I. Types, properties, quality

Breading systems: I. Types, properties, quality

Batter Characteristics and Oil Penetration of Deep-Fried Breaded Fish Nuggets: Effect of Wheat Starch—Gluten Interaction

Effect of Batter Mix Variations on Sensory Quality of Breaded Shrimp

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