91C-36 |
Manipulating moisture loss of spring rolls in microwave heating through fillings and coating |
Y. CHEN, Department of Food Science, University of Arkansas, 2650 North Young Avenue, Fayetteville, AR 72704 and Z. Hu, Department of Food Science, South China Agriculture University, Guangzhou, 510642, China. Spring rolls are a popular Chinese food product that is delivered to customers in raw and frozen forms. The rolls are fried before serving, but the process is time-consuming, adds extra lipids to the product, and cause pollution. One possible solution is to use microwave heating to produce spring rolls. However, microwave heating can cause moisture loss from the filling to the spring rolls’ skin and crispness may suffer. We have hypothesized that adding modified starches or sorbitol (SB) in the filling or an edible coating between filling and skin may reduce moisture transfer. The objective of this research was to evaluate the effects of different modified starches and SB in fillings and coating of modified starch CF in inner surface of skin on moisture changes in spring rolls during microwave heating. Three levels of pre-gelatinized tapioca starch (PTS), acetylated di-crosslinked waxy maize starch (AWMS) and SB were arranged with orthogonal design, or skin inner surfaces were coated with 5.00 g of 6-16% (w/v) of CF. Moisture contents were measured and changes of skin structures were observed under scanning electronic microscope (SEM). The highest water holding capacity was observed under 0.20g of 2% PTS, 0.20g of 6%AWMS, and 0.04g SB. Under these conditions, fillings, skin and total moisture contents were 69.87,13.85, and 32.78%, respectively, which were significantly higher than those in the control treatment (p<0.05). Coating 5.00g of 8% CF on the inner surface of spring rolls increased the moisture content to 70.23% in fillings and 35.35% in whole product. Changes in starch granules were observed under SEM, which showed that CF produced uniform coating to prevent moisture loss during microwave heating. These results suggest that adding modified starches and SB, or coating CF can control moisture loss and transfer from filling to skin during microwave heating of spring rolls.
Session 91C, Food Engineering: Food process engineering
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