93-10 |
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M.-J. Lee, Graduate School of Life School Sciences and Biotechology, Korea University, 1,5-ka, Anam-dong, Sungbuk-ku, Seoul, 136-701 and S.-T. LIM, Graduate School of Biotechnology, Korea Univ., 5-1, Anam-Dong, Sungbuk-Ku, Seoul, 136-701, South Korea. (1)Justification. Starch is often added in batters to improve texture, oil uptake and appearance of fried products, but comparison among native and modified starches has been rarely reported. (2)Objectives. The objective in this study was to investigate the effect of starch use in wheat flour batter (20% starch) on the physical properties of the fried products. (3)Methods. The native starches tested included high amylose corn starch (HAC), normal corn starch (NCS), waxy corn starch (WCS), rice starch (RC) and waxy rice starch (WRS). The batter was deep-fat fried at 180 °C, and the textural properties of the fried batter were analyzed by a texture analyzer (TA) and sensory evaluation. (4)Results. The crispness and hardness of the fried batter product was positively correlated with amylose content in starch (HAC>NCS>RS>WRS>WCS), but was negatively correlated with residual moisture content of the fried product. For example, the crispness (peak numbers) measured by TA for HAC, NCS, RS, WRS and WCS were 97.0, 67.3, 63.7, 61.3 and 49.3, respectively. The hardness (maximum. peak force) for HAC, NCS, RS, WRS and WCS were 14321, 8667, 7109, 3690 and 4152g force, respectively. However, WCS was most effective in reducing oil uptake. The volume of fried batter containing WCS was greater than of HCS. Modified (oxidized, acid-treated, cross-linked, hydroxypropylated and acetylated) starches were also tested, and provided texture improvements for the fried products. (5)Significance. The reduction of oil uptake and improvement of crispness in deep-fat fried products have been of interest in food industries for many years. The results from the present on starch ingredients will be effectively used in improving quality of the fried products.
Session 93, Carbohydrate: General
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