33A-18 |
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W. Usawakesmanee1, M. S. CHINNAN2, P. Wuttijumnong1, A. Jangchud1, and N. Raksakulthai3. (1) Department of Product Development, Faculty of Agro-Industry, Kasetsart University, 50 Phahonyothin Rd., Chatuchak, Bangkok, 10900, Thailand, (2) Dept. of Food Science & Technology, Univ. of Georgia, 1109 Experiment St., Melton Bldg, Griffin, GA 30223-1797, (3) Department of Fishery Products, Faculty of Fisheries, Kasetsart University, 50 Phahonyothin Rd., Chatuchak, Bangkok, 10900, Thailand Battered and breaded products are one of the major food items in the ready meal market. The phenomenon that raises concerns is the fat, which not only acts as a heat transfer medium but also diffuses into the food resulting in high fat food. Lowering the fat content in fried foods is desirable without adversely affecting quality. The objective of this study was to determine the moisture and fat barrier properties of select edible coating ingredients (polysaccharides and protein) used in predusting of breaded foods. Basic (control) predusting mix was formulated from wheat flour and modified starches. Treatment mixes incorporating hydroxypropyl methylcellulose (HPMC), methylcellulose (MC) and wheat gluten (WG), each in four concentration levels (3, 6, 9 and 12% w/w of the basic predusting mix), were applied at 8% of potato weight. After predusting, the samples were battered, breaded and fried at 170 oC for 3 min. Moisture and fat contents of core, crust and whole pieces of fried samples were determined. Texture of fried samples was measured using Instron equipped with Kramer shear cell. Overall, increasing the concentration of MC and HPMC reduced the moisture loss and fat absorption more effectively than WG. MC concentration at 3% and greater yielded significant differences when compared to control; whereas, HPMC was effective at 6% or greater. MC at 6% was the most effective of all predusting treatments. The texture analysis indicated that fried samples coated with 6% MC had similar energy at maximum compression load but lower in overall product firmness compared to control samples. This method can be easily introduced into the production process and prove beneficial to both the food industry and the consumers.
Session 33A, Carbohydrate: General
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