43-3 |
Application of edible coatings to maintain crispness in breaded fried foods |
T. S. BALLARD and P. Mallikarjunan. Dept. of Biological Systems Engineering, Virginia Polytechnic Institute & State Univ., 200 Seitz Hall, Mail Code 0303, Blacksburg, VA 24061-0303 In the U.S. alone, billions of pounds of fried foods are consumed annually. The fast-food industry is trying to provide crispier fried foods to their consumers. Extending the crispness under a heat-warmer would enhance the cost effectiveness in producing fried foods. Edible film coatings have been considered by the industry to limit oil uptake during frying. Limited research work has been conducted to study the effect of these coatings on the crispness of breaded fried foods. The overall goal of this study was to determine the effect of edible coatings on the crispness of deep-fat fried foods. The specific objectives were to study the effect of incorporating the edible film ingredients (HPMC or WPI) either in the predust or in the batter of the fried chicken nuggets. The par-fried samples were obtained from a local poultry processor and were finish fried at 175°C and 163 kPa in a restaurant-type pressure fryer. The samples were placed under a heat lamp and removed at various time intervals (0, 10, 20 and 30 minutes). Moisture and fat content from the crust and core were determined. Using a previously developed method, ultrasonic parameters were evaluated to quantify crispness. The core moisture content of the coated samples was significantly more than that found in the core of the uncoated samples and the crust fat content of the coated samples was significantly less than that of the uncoated samples. The ultrasonic velocity ranged from 400 to 700 m/sec with higher velocity values for coated samples. As higher ultrasonic-velocity corresponds to higher sensory crispness, coated samples retained the crispness in the chicken nuggets. The data suggests that edible coatings provided an effective barrier against moisture and oil migration, and extension of crispness in the fried samples. These results will provide cost effective opportunities for the food industry.
Session 43, Food Engineering: Rheology and texture
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