15F-28 |
Enhancing the functional properties and quality of hush puppies using a wet blending method |
A. SINGH, Y. C. Hung, and K. H. McWatters. Food Science and Technology, University of Georgia, 1109, Experiment Street, Food Science and Technology, Griffin, GA 30223 Hush puppies, fried balls made from cornmeal, are a popular bread-like accompaniment for fish and seafood. A wet blending method developed for cowpea milling has potential for improving the functionality of corn-based batters and quality of hush puppies. The objective was to evaluate batter functionality and quality of hush puppies made from dry-milled cornmeal and wet-blended corn grits. Hush puppy batters were prepared from dry-milled cornmeal and wet-milled corn grits adjusted to similar moisture content. Specific gravity and viscosity of the batters were determined. Other ingredients were then added to the batters, dispensed in 20 ml portions, and fried in canola oil (175 degree C for 3-4 minutes). Samples were then used for color, texture, and proximate composition determinations. Batters prepared by wet and dry milling had comparable specific gravities of 1.17 and 1.15, respectively, but differed significantly in viscosity. The wet milled paste (13,892 cP) was more viscous than its dry milled (689 cP) counterpart. Moisture content of hush puppies was 37.45% for the dry-milled product compared to 44.36% for the wet-milled product. Protein content was similar for hush puppies from dry (10.9%) and wet-milled (10.65%) processes. Hush puppies made from dry meal contained more oil (27.87 %) than the wet-blended product (17.90%). Hue angles for dry and wet-milled products were -2.78 and -0.86, respectively. Hush puppies made from dry meal were darker than the wet-blended product, as shown by Munsell lightness values (4.36 and 5.11, respectively). Hush puppies produced from wet blending had lower fat, were less dark, and were softer than those from dry-milled meal. Therefore, wet milling could be a good alternative to the dry-milling process currently being used to prepare this popular corn-based food.
Session 15F, Product Development
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