Batter systems can be classified into two categories: interface/adhesion and puff/tempura (Loewe, 1990). The interface/adhesion batters are used with breading and serve primarily as an adhesive layer between the products surface and the breading. Puff/tempura batters consist of wheat flour, corn flour and a leavening agent as critical ingredients to which other flours, starches, gums, colorants and flavorings can be added as optional ingredients to improve product quality.
Salmuera para el alimento
Siphon
Reposo o no del rebozado
Desnaturalización de la proteina
In order for a protein to undergo gelation, it must first go through denaturation. Denaturation is used to describe a reversible or irreversible change of molecular structure of a protein without cleavage of covalent bonds except for the disulfide bridges. This can be initiated by changes in temperature and pH, increases in the interface area, or the addition of organic solvents, salts, urea, guanidine hydrochloride, or detergents.
Gelation of protein is affected by factors that influence the rate of denaturation and aggregation, such as temperature, concentration of protein, pH, and ionic strength.
2014 - Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
pH
Sal
Tres teorías de la absorción de aceite
None of the mechanisms, taken alone, adequately explain the complexity of oil absorption in fried foods. Many studies show that most of the oil absorption occurs during the cooling phase, while others show that some of the oil is taken up during frying (water replacement) and still others describe a correlation between degradation of oil and oil uptake (surfactant theory). All of these mechanisms do show the strong dependence of oil absorption on microstructure and surface characteristics of the products.
2014 - Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
Batter
Deep frying batter is defined as a liquid mixture comprised of water, flour, starch and seasonings into which food products are dipped prior to cooking
Suderman, D. R., & Cunningham, F. E. (1983). Buffer and breading technology. Westport: AVI Publishing Co.
A batter can be defined as a liquid dough, basically consisting of flour and water, into which a product is dipped before it is cooked, normally by frying; it incorporates a leavening agent, so that it expands when fried.
2003 - Recent developments in coating batters
Viscosity
The viscosity of a batter is a key characteristic for the quality of the coating that it provides and is recognized as one of the most important factors in determining its performance during frying (Shih & Daigle, 1999). The viscosity affects the pickup and quality of the batter that adheres, the handling properties of the battered product, and its appearance and final texture.
The factors that affect the rheological properties of batters are the composition and proportion of the
ingredients, the solids-water relationship and temperature.
A thin, not very viscous batter capable of releasing a large quantity of water produces a porous coating that absorbs a lot of oil. There is a strong relationship between oil uptake and removal of water (Gamble, Rice, & Selman, 1987). Moreover, a layer that is too thin is difficult to handle and has a poor barrier effect before and during frying. Partial batter losses during manufacture or frozen storage or handling by the consumer cause financial losses and create a bad general impression of the product. A layer that is too thick can lead to an incompletely cooked final product, lack of
crispness and a generally hard, lumpy appearance.
2003 - Recent developments in coating batters
Predust
Predust is a dry material that is sprinkled on the moist surface of the frozen or fresh food substrate before any other coating is applied. It improves the adhesion of the batter (Yang & Chen, 1979) because it absorbs part of the water on the surface of the substrate. If the batter is applied to a surface that is too moist, it can slip, leaving some areas uncovered. Also, the use of predusts tends to
increase pickup. The predust most commonly used is wheat flour. Starches, gums and proteins, alone or in combination, can also absorb moisture and help to form a structure (Kuntz, 1997; Zhang, 2001).
Protein materials that produce crusts with better adhesion than other kinds of materials, such as starch or gums, have been analysed. Dried egg albumen and wheat gluten produced the best results on the basis of yield and visual scores. Soy concentrate produced good adhesion although not as high as albumen or gluten (Baker, Darfler, & Vadehra, 1972). In many processes, predusts are used to include flavourings.
2003 - Recent developments in coating batters
Materials producing the best adhesion, in order, were dried egg albumen, vital wheat gluten and soy concentrate, the first two being very acceptable, the third moderately acceptable.
1972 Prebrowned Fried Chicken 2. EVALUATION OF PREDUST MATERIALS
Cantidad de starch
Each of the three starches was mixed with inactivated soya flour, in ratios ranging from 20:80 to 80:20 of starch: ISF, by dry-blending in a mixer to ensure uni- form mixing.
In all cases, the oil absorption of the extruded snacks decreased as the starch content in the composite blend increased. At levels below 20% starch and above 80% starch, disintegration during extrusion was observed.
1995 - Deep fat-fried snacks from blends of soya flour and corn, amaranth and chenopodium starches
Tipo de harina
Corn Starch
The results indicated that corn and tapioca starch had significantly increased the stability of emulsion, but corn starch gave better emulsion stability and product yield when compared to wheat flour, tapioca starch, and wheat semolina.
Effect of Different Binders on the Physico-Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat Nugget
Tapioca Starch
Batter
Deep frying batter is defined as a liquid mixture comprised of water, flour, starch and seasonings into which food products are dipped prior to cooking
Suderman, D. R., & Cunningham, F. E. (1983). Buffer and breading technology. Westport: AVI Publishing Co.
A batter can be defined as a liquid dough, basically consisting of flour and water, into which a product is dipped before it is cooked, normally by frying; it incorporates a leavening agent, so that it expands when fried.
2003 - Recent developments in coating batters
Viscosity
The viscosity of a batter is a key characteristic for the quality of the coating that it provides and is recognized as one of the most important factors in determining its performance during frying (Shih & Daigle, 1999). The viscosity affects the pickup and quality of the batter that adheres, the handling properties of the battered product, and its appearance and final texture.
The factors that affect the rheological properties of batters are the composition and proportion of the
ingredients, the solids-water relationship and temperature.
A thin, not very viscous batter capable of releasing a large quantity of water produces a porous coating that absorbs a lot of oil. There is a strong relationship between oil uptake and removal of water (Gamble, Rice, & Selman, 1987). Moreover, a layer that is too thin is difficult to handle and has a poor barrier effect before and during frying. Partial batter losses during manufacture or frozen storage or handling by the consumer cause financial losses and create a bad general impression of the product. A layer that is too thick can lead to an incompletely cooked final product, lack of
crispness and a generally hard, lumpy appearance.
2003 - Recent developments in coating batters
Predust
Predust is a dry material that is sprinkled on the moist surface of the frozen or fresh food substrate before any other coating is applied. It improves the adhesion of the batter (Yang & Chen, 1979) because it absorbs part of the water on the surface of the substrate. If the batter is applied to a surface that is too moist, it can slip, leaving some areas uncovered. Also, the use of predusts tends to
increase pickup. The predust most commonly used is wheat flour. Starches, gums and proteins, alone or in combination, can also absorb moisture and help to form a structure (Kuntz, 1997; Zhang, 2001).
Protein materials that produce crusts with better adhesion than other kinds of materials, such as starch or gums, have been analysed. Dried egg albumen and wheat gluten produced the best results on the basis of yield and visual scores. Soy concentrate produced good adhesion although not as high as albumen or gluten (Baker, Darfler, & Vadehra, 1972). In many processes, predusts are used to include flavourings.
2003 - Recent developments in coating batters
Materials producing the best adhesion, in order, were dried egg albumen, vital wheat gluten and soy concentrate, the first two being very acceptable, the third moderately acceptable.
1972 Prebrowned Fried Chicken 2. EVALUATION OF PREDUST MATERIALS
Each of the three starches was mixed with inactivated soya flour, in ratios ranging from 20:80 to 80:20 of starch: ISF, by dry-blending in a mixer to ensure uni- form mixing.
In all cases, the oil absorption of the extruded snacks decreased as the starch content in the composite blend increased. At levels below 20% starch and above 80% starch, disintegration during extrusion was observed.
1995 - Deep fat-fried snacks from blends of soya flour and corn, amaranth and chenopodium starches
Tipo de harina
Corn Starch
The results indicated that corn and tapioca starch had significantly increased the stability of emulsion, but corn starch gave better emulsion stability and product yield when compared to wheat flour, tapioca starch, and wheat semolina.
Effect of Different Binders on the Physico-Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat Nugget
A corn starch-based batter requires continuous mixing during processing because the solids have a tendency to settle out easily, and that changes the viscosity of the batter throughout the production period, resulting in irregular batter pickup (Suderman, 1993). The addition of a thickener to keep the solids in suspension helps to solve this problem.
2003 - Recent developments in coating batters
2003 - Recent developments in coating batters
Tapioca Starch
The TS substitution enhanced both the lightness and crispness of the final fried crust and the liking scores of the fried, battered chicken wingsticks
2015 - Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingstick
Pregelatinized tapioca starch was found to be the most effective starch in improving quality of chicken nuggets in terms of reducing oil absorption, increasing cooking yield, bulk volume and coating pick up. Therefore, pregelatinized tapioca can be recommended to be used in batter formulations for deep-fat fried products.
2004 - Functionality of batters containing different starch types for deep-fat frying of chicken nuggets
Contra Corn Starch
Among the four starch types used in this study, corn starch provided the highest oil content with the highest porosity during frying.
2004 - Functionality of batters containing different starch types for deep-fat frying of chicken nuggets
Contra sweet potato starch, corn starch y potato starch
The oil content of crust containing sweet potato starch was the highest (260.9 g/kg) (p < 0.05), followed by those of corn starch and potato starch.
2014 - Some physicochemical properties of starches and their influence on color, texture, and oil content in crusts using a deep-fat-fried model
Mung Bean Starch
The composition of batter was 60 g wheat flour, 40 g native starch, 1.0 g leavening agent, and 1.5 g salt. The water/dry mix proportion was always 1.3:1 (w/w)
Mung bean starch showed the lowest oil content (173.1 g/kg), much lower than those of other starches.
2014 - Some physicochemical properties of starches and their influence on color, texture, and oil content in crusts using a deep-fat-fried mode
Oil Content: Mung bean starch (173,1), Pea starch (179,3), Tapioca starch (211,5).
Oil Content: Sweet Potato Starch (260,9), Corn Starch (234,2), Potato strach (218,2)
2014 - Some physicochemical properties of starches and their influence on color, texture, and oil content in crusts using a deep-fat-fried mode
Rice Flour
The use of ingredients that do notdevelop much viscosity, such as rice flour, makes it necessary to incorporate a gum to ensure a quality similar to a classic formulation
2003 - Recent developments in coating batters
The rice flour samples gave better sensory quality than the wheat flour samples in their overall score and crispness score for fried tempura batter. Koromo prepared from flour with a high amylose content, or high consistency/breakdown ratio led to a low oil content after frying, was rated with a high crispness score and was evaluated to have more favorable quality. EM10 super hard rice in particular showed lower oil content of the fried batter, because of its higher apparent amylose content and higher consistency/breakdown ratio than the other flour samples
2014 - Influence of Physicochemical Properties of Rice Flour on Oil Uptake of Tempura Frying Batter
Viscous batters produced with rice flour caused less oil absorption and better texture compared to wheat flour in battered chicken drumsticks [54] These researchers suggest that since gluten has high oil absorption capacity, utilizing flours that have low gluten ,i.e. non‐wheat flours,will result in decreased oil absorption.
2014 - Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
The batter from glutinous rice and lowamylose rice are characteristically sticky, increasing the oil content of ‘‘Koromo’’ during frying. These starch properties are possibly controlled by the gelatinization of starch, while the crispness may depend on the low gelatinization and fragility of starch
2014 - Influence of Physicochemical Properties of Rice Flour on Oil Uptake of Tempura Frying Batter
Batters from long grain rice flour retain less oil during frying than wheat flour batters. However, long grain rice flour batters form thin slurries and require additives to develop viscosity and other desirable batter properties. The addition of thickeners can normally raise the viscosity of the batter, but not all thickeners can be effective in enhancing its oilreducing capacity. A good strategy is to use rice-based thickening agents as additives, because these thickeners normally maintain the superior oil-reducing characteristics of the intact long grain rice flour. Particularly, gelatinized long grain rice flour and phosphorylated long grain rice starch esters can be effective in enhancing both the viscosity and the oil-lowering properties of rice flour batters.
From the values of the slope, it is evident that amar- anth starch has a greater effect in reducing oil absorp- tion. This is followed by chenopodium starch and then by corn starch.
1997 - Deep fat-fried snacks from blends of soya flour and corn, amaranth and chenopodium starches
Pea Starch
Dry ingredients were blended and applied as a coating (dusting) on chicken (breast meat) Coating procedure: dusting -egg wash -dusting. Fried the coated chicken in canola oil at 195C for 3 min
Pea Starch + Resistan Dextrin
30% de fat reduction
Batter: 33% RS + 67% pea starch (dust, egg wash, dust. Very crispy. Fat reduction 35%.
2011 - Formulating Batters and Breading for Reduced Fat Absorption
Pea Starch
Soy Flour
When all of the quality parameters were considered, soy flour added batters increased
the crispness, improved the color and decreased the oil content of chicken nuggets.
2004 Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets
Maize starch
Maize starch gave a good quality of Koromo, whereas waxy maize and tapioca starches gave an
inferior quality, and wheat and potato starches showed an intermediate quality.
1998 - Effect of Various Starches on the Frying Properties of Koromo of Tempura
High Amylose content
During frying, starch granules with the higher amylose content could release more amylose, and subsequently, could provide the better film barrier, which could preferably inhibit the oil from penetrating into the food material.
2014 - Some physicochemical properties of starches and their influence on color, texture, and oil content in crusts using a deep-fat-fried model
Amylomaize starch
https://www.roquette.com/food-amylomaize-n-400
http://www.ingredion.us/content/dam/ingredion/pdf-downloads/US-Assets/brochures/HI-MAIZE_BR.pdf
Four different types of starches, amylomaize starch (Crisp FilmTM, National Starch and Chemical Company, USA), corn starch (Capamarka, Turkey), pregelatinized tapioca starch (Ultra-TexTM 3, National Starch and Chemical Company, USA), and waxy maize starch (Firm-TexTM, National Starch and Chemical Company, USA), and five different types of gums, guar gum (Aldrich Chemical Company, USA), gum arabic (Aldrich Chemical Company, USA), xanthan gum (Aldrich Chemical Company, USA), hydroxypropyl methylcellulose (HPMC; 28% methoxyl substitution, 5% hydroxypropyl substitution, Methocel F, The Dow Chemical Company, USA), and methylcellulose (30% methoxyl substitution, Methocel A, The Dow Chemical Company, USA), were used in the experiments.
EFFECTS OF HYDROCOLLOIDS ON APPARENT VISCOSITY OF BATTERS AND QUALITY OF CHICKEN NUGGETS
Hicrocoloides
Their primary use is based on their ability to retain water and their effect on the control of viscosity, which normally translates into an improvement in the characteristics of adhesion to the food substrate and an increase in the degree of coating.
The use of guar and xanthan gum in low-solids batters helps to keep solids suspended.
Another gelling mechanism in some hydrocolloids is the ability to gel on heating. The gel develops when the product is introduced into the hot oil, assisting the adhesion of the coating to the food substrate and creating a physical barrier to the incorporation of oil or release of water; the final product being healthier and with a less greasy
The hydrocolloids most commonly used as a barrier are methylcellulose (MC) and hydroxypropyl
methylcellulose (HPMC) (Ang, 1989; Lee & Han, 1988; Stypula & Buckholz, 1989). Meyers and Conklin (1990) proposed the use of a pre-hydrated solution of HPMC to ensure its effectiveness.
The addition of hydrocolloids is generally effective at levels as low as 1% of the formulation dry weight or less, so that their addition does not ‘dilute’ the functionality of proteins in the flour base
2003 - Recent developments in coating batters
Attempts to use hydrocolloid combinations with a view to reduce oil content in fried foods have proven to be useful. Among all the hydrocolloids tested in the study, gum arabic at 2.0% was the most useful; a 19% reduction in oil content with respect to the control was achieved
1999 -Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product
Ingredients used to inhibit oil absorption in battered and breaded foods typically are either proteins or non‐protein hydrocolloids. The mechanisms by which these ingredients are responsible for oil inhibition are varied and include the creation of a barrier through which moisture release and subsequent oil absorption is reduced, an increase in water holding in the product which reduces the likelihood of steam escape during frying, the alteration of surface hydrophobicity of the product being deep fried, and/or the formation of a thermally‐induced gel.
2014 - Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
clarifying the interpretation of the performance and effects of hydrocolloids in all their forms of application, whether used in dustings, as films or added to batters.
2011 Hydrocolloids in fried foods. A review
Xanthan gums
Hydroxypropyl methyl cellulose (HPMC) and xanthan gums reduced oil absorption significantly compared with other gums and the control
2005 - Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets
Methylcelulosa
Fried products exhibited 50 and 91% reduction in oil pickup when coated with edible films from hydroxypropyl cellulose and methyl cellulose, respectively
2014 - Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
The hot}cold technique involved dividing the required water into two portions, one hot and one cold. The "lm material (powdered hydrocolloid) was added to the hot portion either before or after heating the water. The cold water was then added to the solution of hot water and "lm material, followed
by stirring for a prescribed amount of time.
Dipping involved placing the product once into the "lm solution and leaving it in the solution for a few seconds, before removing it and letting the excess drip off.
The gellan gum, MC and HPC films all reduced the fat absorption during frying by 50 to 91%, but MC films reduced the final fat content in the food more than the other films
1999 Water and fat transfer properties of polysaccharide films on fried pastry mix
In a traditional process, the manufacturer batters the food pieces (chicken nuggets, meat,
squid rings, pieces of vegetable, onion rings, etc.), prefries them for a few seconds in order to make the batter coagulate, and then freezes them. In this form they reach the consumer, who in turn fries them for a few minutes in order to cook them before eating them.
The patent developed by Fiszman et al. (2002) describes a process for the manufacture of frozen, battered food products that eliminates the pre-frying step, which is one of the most troublesome and problematic parts of the manufacture of battered foods. This is achieved by incorporating a cellulose derivative (methylcellulose) in the batter formulation, which makes it possible for coagulation of the batter to be performed by immersion of the battered product in a hot water bath (approx. 70 grade)
2003 - Recent developments in coating batters
Gum Arabic
Chickpea batter control: 45 gr. de agua a 100 de harina.
Guar gum, locust bean gum, carrageenan, gum karaya, gum ghatti, gum arabic, xanthan gum, gum tragacanth, carboxymethylcellulose, hydroxypropylmethyl cellulose, cada una a 0.25–2.0% fue incorporada a la harina de garbanzos y mezclada en seco.
Attempts to use hydrocolloid combinations with a view to reduce oil content in fried foods have proven to be useful. Among all the hydrocolloids tested in the study, gum arabic at 2.0% was the most useful; a 19% reduction in oil content with respect to the control was achieved.
1999 Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product
The results of screening a number of hydrocolloids (0.25e2%) for their ability to reduce oil uptake in sev (a fried product prepared from chickpea flour) indicated that their effectiveness decreased in the following order: gum arabic > carrageenan > gum karaya > guar gum, and that xanthan gum ghatti, gum tragacanth and locust bean gum were not effective.<10 1999="" al.="" content="" et="" in="" nnapure="" oil="" p="" reduction="">
2011 Hydrocolloids in fried foods. A review
It was observed that carboxymethyl cellulose was the most effective in increasing the diametrical expansion of the papads at a concentration of 1.00%, while gum arabic at 1.00% caused a maximum reduction in oil content (26.19% as compared to control). Gum tragacanth at 0.5% gave the best texture, measured as crispness using Steven’s LFRA texturimeter.
2001 Screening of different hydrocolloids for improving the quality of fried papa
Guar-xanthan gum combination has been found as the most effective additive on the batter performance.
2004 EFFECTS OF DIFFERENT BATTER FORMULATIONS ON QUALITY OF DEEPFAT FRIED CARROT SLICES.
Calcium Chloride reactive Pectins
Inhibition of oil absorption to varying degrees has been reported in systems utilizing calcium reactive pectins featuring a variety of substrates [50–52]. Kerry Ingredients (Beloit, WI, USA) has commercialized a patented version of this process, called Fry Shield.
This phenomenon was also observed in batters prepared from rice flours that contained small amounts of pectin as a byproduct, because addition of calcium chloride resulted in a decrease of oil absorption
Breading is enriched with calcium, then product is subjected to a pectin dip. Products can be immediately fried
2014 - Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
Proteinas Animales:
Whey protein
Addition of 1 and 3% whey protein isolate to batter of chicken nuggets caused a reduction of oil pickup in the nuggets, which the researchers speculate may be due to reduced porosity of the product caused by heat‐induced crosslinking of the proteins
Pregelatinized tapioca starch was found to be the most effective starch in improving quality of chicken nuggets in terms of reducing oil absorption, increasing cooking yield, bulk volume and coating pick up. Therefore, pregelatinized tapioca can be recommended to be used in batter formulations for deep-fat fried products.
2004 - Functionality of batters containing different starch types for deep-fat frying of chicken nuggets
Contra Corn Starch
Among the four starch types used in this study, corn starch provided the highest oil content with the highest porosity during frying.
2004 - Functionality of batters containing different starch types for deep-fat frying of chicken nuggets
Contra sweet potato starch, corn starch y potato starch
The oil content of crust containing sweet potato starch was the highest (260.9 g/kg) (p < 0.05), followed by those of corn starch and potato starch.
2014 - Some physicochemical properties of starches and their influence on color, texture, and oil content in crusts using a deep-fat-fried model
Mung Bean Starch
The composition of batter was 60 g wheat flour, 40 g native starch, 1.0 g leavening agent, and 1.5 g salt. The water/dry mix proportion was always 1.3:1 (w/w)
Mung bean starch showed the lowest oil content (173.1 g/kg), much lower than those of other starches.
2014 - Some physicochemical properties of starches and their influence on color, texture, and oil content in crusts using a deep-fat-fried mode
Oil Content: Mung bean starch (173,1), Pea starch (179,3), Tapioca starch (211,5).
Oil Content: Sweet Potato Starch (260,9), Corn Starch (234,2), Potato strach (218,2)
2014 - Some physicochemical properties of starches and their influence on color, texture, and oil content in crusts using a deep-fat-fried mode
Rice Flour
The use of ingredients that do notdevelop much viscosity, such as rice flour, makes it necessary to incorporate a gum to ensure a quality similar to a classic formulation
2003 - Recent developments in coating batters
The rice flour samples gave better sensory quality than the wheat flour samples in their overall score and crispness score for fried tempura batter. Koromo prepared from flour with a high amylose content, or high consistency/breakdown ratio led to a low oil content after frying, was rated with a high crispness score and was evaluated to have more favorable quality. EM10 super hard rice in particular showed lower oil content of the fried batter, because of its higher apparent amylose content and higher consistency/breakdown ratio than the other flour samples
2014 - Influence of Physicochemical Properties of Rice Flour on Oil Uptake of Tempura Frying Batter
Viscous batters produced with rice flour caused less oil absorption and better texture compared to wheat flour in battered chicken drumsticks [54] These researchers suggest that since gluten has high oil absorption capacity, utilizing flours that have low gluten ,i.e. non‐wheat flours,will result in decreased oil absorption.
2014 - Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
The batter from glutinous rice and lowamylose rice are characteristically sticky, increasing the oil content of ‘‘Koromo’’ during frying. These starch properties are possibly controlled by the gelatinization of starch, while the crispness may depend on the low gelatinization and fragility of starch
2014 - Influence of Physicochemical Properties of Rice Flour on Oil Uptake of Tempura Frying Batter
Batters from long grain rice flour retain less oil during frying than wheat flour batters. However, long grain rice flour batters form thin slurries and require additives to develop viscosity and other desirable batter properties. The addition of thickeners can normally raise the viscosity of the batter, but not all thickeners can be effective in enhancing its oilreducing capacity. A good strategy is to use rice-based thickening agents as additives, because these thickeners normally maintain the superior oil-reducing characteristics of the intact long grain rice flour. Particularly, gelatinized long grain rice flour and phosphorylated long grain rice starch esters can be effective in enhancing both the viscosity and the oil-lowering properties of rice flour batters.
1999 - Oil Uptake Properties of Fried Batters from Rice Flour
Amaranto Starch
Amaranto Starch
From the values of the slope, it is evident that amar- anth starch has a greater effect in reducing oil absorp- tion. This is followed by chenopodium starch and then by corn starch.
1997 - Deep fat-fried snacks from blends of soya flour and corn, amaranth and chenopodium starches
Pea Starch
Dry ingredients were blended and applied as a coating (dusting) on chicken (breast meat) Coating procedure: dusting -egg wash -dusting. Fried the coated chicken in canola oil at 195C for 3 min
Pea Starch + Resistan Dextrin
30% de fat reduction
Batter: 33% RS + 67% pea starch (dust, egg wash, dust. Very crispy. Fat reduction 35%.
2011 - Formulating Batters and Breading for Reduced Fat Absorption
Pea Starch
Soy Flour
When all of the quality parameters were considered, soy flour added batters increased
the crispness, improved the color and decreased the oil content of chicken nuggets.
2004 Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets
Maize starch
Maize starch gave a good quality of Koromo, whereas waxy maize and tapioca starches gave an
inferior quality, and wheat and potato starches showed an intermediate quality.
1998 - Effect of Various Starches on the Frying Properties of Koromo of Tempura
High Amylose content
During frying, starch granules with the higher amylose content could release more amylose, and subsequently, could provide the better film barrier, which could preferably inhibit the oil from penetrating into the food material.
Amylomaize starch
https://www.roquette.com/food-amylomaize-n-400
http://www.ingredion.us/content/dam/ingredion/pdf-downloads/US-Assets/brochures/HI-MAIZE_BR.pdf
Four different types of starches, amylomaize starch (Crisp FilmTM, National Starch and Chemical Company, USA), corn starch (Capamarka, Turkey), pregelatinized tapioca starch (Ultra-TexTM 3, National Starch and Chemical Company, USA), and waxy maize starch (Firm-TexTM, National Starch and Chemical Company, USA), and five different types of gums, guar gum (Aldrich Chemical Company, USA), gum arabic (Aldrich Chemical Company, USA), xanthan gum (Aldrich Chemical Company, USA), hydroxypropyl methylcellulose (HPMC; 28% methoxyl substitution, 5% hydroxypropyl substitution, Methocel F, The Dow Chemical Company, USA), and methylcellulose (30% methoxyl substitution, Methocel A, The Dow Chemical Company, USA), were used in the experiments.
EFFECTS OF HYDROCOLLOIDS ON APPARENT VISCOSITY OF BATTERS AND QUALITY OF CHICKEN NUGGETS
Hicrocoloides
Their primary use is based on their ability to retain water and their effect on the control of viscosity, which normally translates into an improvement in the characteristics of adhesion to the food substrate and an increase in the degree of coating.
The use of guar and xanthan gum in low-solids batters helps to keep solids suspended.
Another gelling mechanism in some hydrocolloids is the ability to gel on heating. The gel develops when the product is introduced into the hot oil, assisting the adhesion of the coating to the food substrate and creating a physical barrier to the incorporation of oil or release of water; the final product being healthier and with a less greasy
The hydrocolloids most commonly used as a barrier are methylcellulose (MC) and hydroxypropyl
methylcellulose (HPMC) (Ang, 1989; Lee & Han, 1988; Stypula & Buckholz, 1989). Meyers and Conklin (1990) proposed the use of a pre-hydrated solution of HPMC to ensure its effectiveness.
The addition of hydrocolloids is generally effective at levels as low as 1% of the formulation dry weight or less, so that their addition does not ‘dilute’ the functionality of proteins in the flour base
2003 - Recent developments in coating batters
1999 -Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product
Ingredients used to inhibit oil absorption in battered and breaded foods typically are either proteins or non‐protein hydrocolloids. The mechanisms by which these ingredients are responsible for oil inhibition are varied and include the creation of a barrier through which moisture release and subsequent oil absorption is reduced, an increase in water holding in the product which reduces the likelihood of steam escape during frying, the alteration of surface hydrophobicity of the product being deep fried, and/or the formation of a thermally‐induced gel.
2014 - Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
clarifying the interpretation of the performance and effects of hydrocolloids in all their forms of application, whether used in dustings, as films or added to batters.
2011 Hydrocolloids in fried foods. A review
Xanthan gums
2005 - Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets
Methylcelulosa
Fried products exhibited 50 and 91% reduction in oil pickup when coated with edible films from hydroxypropyl cellulose and methyl cellulose, respectively
2014 - Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
The hot}cold technique involved dividing the required water into two portions, one hot and one cold. The "lm material (powdered hydrocolloid) was added to the hot portion either before or after heating the water. The cold water was then added to the solution of hot water and "lm material, followed
by stirring for a prescribed amount of time.
Dipping involved placing the product once into the "lm solution and leaving it in the solution for a few seconds, before removing it and letting the excess drip off.
The gellan gum, MC and HPC films all reduced the fat absorption during frying by 50 to 91%, but MC films reduced the final fat content in the food more than the other films
1999 Water and fat transfer properties of polysaccharide films on fried pastry mix
In a traditional process, the manufacturer batters the food pieces (chicken nuggets, meat,
squid rings, pieces of vegetable, onion rings, etc.), prefries them for a few seconds in order to make the batter coagulate, and then freezes them. In this form they reach the consumer, who in turn fries them for a few minutes in order to cook them before eating them.
2003 - Recent developments in coating batters
Gum Arabic
Chickpea batter control: 45 gr. de agua a 100 de harina.
Guar gum, locust bean gum, carrageenan, gum karaya, gum ghatti, gum arabic, xanthan gum, gum tragacanth, carboxymethylcellulose, hydroxypropylmethyl cellulose, cada una a 0.25–2.0% fue incorporada a la harina de garbanzos y mezclada en seco.
Attempts to use hydrocolloid combinations with a view to reduce oil content in fried foods have proven to be useful. Among all the hydrocolloids tested in the study, gum arabic at 2.0% was the most useful; a 19% reduction in oil content with respect to the control was achieved.
1999 Screening of hydrocolloids for reduction in oil uptake of a model deep fat fried product
The results of screening a number of hydrocolloids (0.25e2%) for their ability to reduce oil uptake in sev (a fried product prepared from chickpea flour) indicated that their effectiveness decreased in the following order: gum arabic > carrageenan > gum karaya > guar gum, and that xanthan gum ghatti, gum tragacanth and locust bean gum were not effective.<10 1999="" al.="" content="" et="" in="" nnapure="" oil="" p="" reduction="">
2011 Hydrocolloids in fried foods. A review
It was observed that carboxymethyl cellulose was the most effective in increasing the diametrical expansion of the papads at a concentration of 1.00%, while gum arabic at 1.00% caused a maximum reduction in oil content (26.19% as compared to control). Gum tragacanth at 0.5% gave the best texture, measured as crispness using Steven’s LFRA texturimeter.
Guar-xanthan gum combination has been found as the most effective additive on the batter performance.
Calcium Chloride reactive Pectins
Inhibition of oil absorption to varying degrees has been reported in systems utilizing calcium reactive pectins featuring a variety of substrates [50–52]. Kerry Ingredients (Beloit, WI, USA) has commercialized a patented version of this process, called Fry Shield.
This phenomenon was also observed in batters prepared from rice flours that contained small amounts of pectin as a byproduct, because addition of calcium chloride resulted in a decrease of oil absorption
Breading is enriched with calcium, then product is subjected to a pectin dip. Products can be immediately fried
Proteinas Animales:
Whey protein
Addition of 1 and 3% whey protein isolate to batter of chicken nuggets caused a reduction of oil pickup in the nuggets, which the researchers speculate may be due to reduced porosity of the product caused by heat‐induced crosslinking of the proteins
2014 - Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
Whey protein isolate (3%) was found to be the most effective ingredient on improving quality parameters of deep-fat-fried chicken nuggets. Whey protein isolate (3%) added batters provided the hardest and crunchiest product with the darkest colour and also significantly reduced the oil content of the fried nuggets
2005 Effects of batters containing different protein types on the quality of deep-fat-fried chicken nugget
Chicken strips coated with wheat flour, and then dipped them in a batter and followed by a solution containing 10% whey protein isolate
Results: whey protein isolate dipped chicken contained 31% less fat than the control chicken.
2011 - Formulating Batters and Breading for Reduced Fat Absorption
Chicken breasts were cut into strips (1 × 5 × 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis).
Whey protein isolate (3%) was found to be the most effective ingredient on improving quality parameters of deep-fat-fried chicken nuggets. Whey protein isolate (3%) added batters provided the hardest and crunchiest product with the darkest colour and also significantly reduced the oil content of the fried nuggets
2005 Effects of batters containing different protein types on the quality of deep-fat-fried chicken nugget
Chicken strips coated with wheat flour, and then dipped them in a batter and followed by a solution containing 10% whey protein isolate
Results: whey protein isolate dipped chicken contained 31% less fat than the control chicken.
2011 - Formulating Batters and Breading for Reduced Fat Absorption
Chicken breasts were cut into strips (1 × 5 × 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis).
2010 Whey Protein Solution Coating for Fat‐Uptake Reduction in Deep‐Fried Chicken Breast Strips
Whey Protein
Egg albume
EA reduced the oil content of chicken nuggets significantly but yielded softer products.
2005 - Effects of batters containing different protein types on the quality of deep-fat-fried chicken nugget
A high proportion of egg albumen in batter formulations for coating chicken nuggets caused
a gummy texture or problems in colour, and in order to formulate acceptable coating batters it was necessary to make modifications, for example, to the cooking system; the coating pickup values and the final yield obtained in the fried product were slightly better than those of formulations
without added egg white; sensory analysis also gave good scores to batters that contained egg.
Mohamed et al. (1998) observed that the addition of ovalbumin to a batter formulation improved the crispness and colour of the fried product as a result of the amino groups present in the proteins that take part in the Maillard reactions.
They also verified that egg yolk increased the hardness of the coating and the absorption of oil, probably because the greater part of the proteins is in the form of lipoproteins and phosphoproteins, which can reduce the surface tension between water and oil.
Egg albumen, a heat-congealable protein, is useful in binding the batter to the product; the lecithin in the yolk can act as an emulsifier, which contributes to its stability (Loewe, 1993).
Other proteins, such as powdered milk or whey solids, also provide structure and contribute lactose, a reducing sugar that takes part in non-enzymatic browning reactions.
2003 - Recent developments in coating batters
Dextrinas
Resistant dextrin is an agglomerated soluble dextrin made from either non-GM wheat (and is labeled as “dextrin” or “wheat dextrin”) or from non-GM corn (and is labeled as “dextrin” or “corn dextrin”)
2011 Formulating Batters and Breading for Reduced Fat Absorption
Dextrin produced a batter coating with a crispier, more fragile texture, and this crispness was retained longer than in the case of the egg containing batters, which showed a softened texture 30 min after frying.
Batter formulations consisting of wheat flour (83.9, 80.9, or 77.9%), corn flour (6%), salt (5.5%), and leavening (Na2H2P2O7/NaHCO3) (3.1%) with different concentrations of white corn dextrin (Cerestar Dry Set 07702) (1.5, 4.5, or 7.5%) or dried whole egg (Ovosec, Valladolid, Spain) (1.5, 4.5 or 7.5%) were prepared.
2003 - Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods
Breadcrumb
Bread was made according to the formula and processed into breadcrumbs. Fish nuggets were dipped in egg wash, coated with crumbs and fried at 195C for 3 min.
The control breaded fish was less crispy and more oily compared to the prototype with Resistant dextrin.
2011 - Formulating Batters and Breading for Reduced Fat Absorption
Upon frying the breadcrumbs from rice became brown very fast and provided very hard texture. Tapioca crumbs remained very soft upon frying and did not contribute to the crispiness either. Pea based crumbs had the highest crispiness upon frying
2011 - Formulating Batters and Breading for Reduced Fat Absorption
Cerveza
In general, beer-battering caused an increase in the oil uptake of the batter during frying. It also made the texture of fried batters slightly softer and crispier.The effects are more pronounced for rice batters than wheat batters.
2010 - Effects of beer-battering on the frying properties of rice and wheat batters and their coated food
Cooling Fase
For example, in fried tortillas 80% of the oil is absorbed during the cooling phase [10], while in potatoes, oil uptake during frying accounts for about one‐quarter of the total oil uptake while oil uptake during the cooling phase is estimated to be 70– 80% [14, 15].
The hydrodynamics of cooling are also important: vigorously shaking the basket of fried products immediately after removal from the fryer can drain the surface oil if it is still liquid and has not yet been sucked into the pores. The oil which would be able to penetrate the pores is thus limited (Thanatuksorn et al., 2005).
2008 Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process
Provedores
Alphatrade
Almisa
Sabores Andinos
https://www.preparedfoods.com/articles/103776-sticky-business-creating-coatings-that-stick
Whey Protein
Egg albume
EA reduced the oil content of chicken nuggets significantly but yielded softer products.
2005 - Effects of batters containing different protein types on the quality of deep-fat-fried chicken nugget
A high proportion of egg albumen in batter formulations for coating chicken nuggets caused
a gummy texture or problems in colour, and in order to formulate acceptable coating batters it was necessary to make modifications, for example, to the cooking system; the coating pickup values and the final yield obtained in the fried product were slightly better than those of formulations
without added egg white; sensory analysis also gave good scores to batters that contained egg.
Mohamed et al. (1998) observed that the addition of ovalbumin to a batter formulation improved the crispness and colour of the fried product as a result of the amino groups present in the proteins that take part in the Maillard reactions.
They also verified that egg yolk increased the hardness of the coating and the absorption of oil, probably because the greater part of the proteins is in the form of lipoproteins and phosphoproteins, which can reduce the surface tension between water and oil.
Egg albumen, a heat-congealable protein, is useful in binding the batter to the product; the lecithin in the yolk can act as an emulsifier, which contributes to its stability (Loewe, 1993).
Other proteins, such as powdered milk or whey solids, also provide structure and contribute lactose, a reducing sugar that takes part in non-enzymatic browning reactions.
2003 - Recent developments in coating batters
Dextrinas
Resistant dextrin is an agglomerated soluble dextrin made from either non-GM wheat (and is labeled as “dextrin” or “wheat dextrin”) or from non-GM corn (and is labeled as “dextrin” or “corn dextrin”)
2011 Formulating Batters and Breading for Reduced Fat Absorption
Dextrin produced a batter coating with a crispier, more fragile texture, and this crispness was retained longer than in the case of the egg containing batters, which showed a softened texture 30 min after frying.
Batter formulations consisting of wheat flour (83.9, 80.9, or 77.9%), corn flour (6%), salt (5.5%), and leavening (Na2H2P2O7/NaHCO3) (3.1%) with different concentrations of white corn dextrin (Cerestar Dry Set 07702) (1.5, 4.5, or 7.5%) or dried whole egg (Ovosec, Valladolid, Spain) (1.5, 4.5 or 7.5%) were prepared.
2003 - Effect of the addition of dextrin or dried egg on the rheological and textural properties of batters for fried foods
Breadcrumb
Bread was made according to the formula and processed into breadcrumbs. Fish nuggets were dipped in egg wash, coated with crumbs and fried at 195C for 3 min.
The control breaded fish was less crispy and more oily compared to the prototype with Resistant dextrin.
2011 - Formulating Batters and Breading for Reduced Fat Absorption
Upon frying the breadcrumbs from rice became brown very fast and provided very hard texture. Tapioca crumbs remained very soft upon frying and did not contribute to the crispiness either. Pea based crumbs had the highest crispiness upon frying
2011 - Formulating Batters and Breading for Reduced Fat Absorption
Cerveza
In general, beer-battering caused an increase in the oil uptake of the batter during frying. It also made the texture of fried batters slightly softer and crispier.The effects are more pronounced for rice batters than wheat batters.
2010 - Effects of beer-battering on the frying properties of rice and wheat batters and their coated food
Cooling Fase
For example, in fried tortillas 80% of the oil is absorbed during the cooling phase [10], while in potatoes, oil uptake during frying accounts for about one‐quarter of the total oil uptake while oil uptake during the cooling phase is estimated to be 70– 80% [14, 15].
2014 Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods
The hydrodynamics of cooling are also important: vigorously shaking the basket of fried products immediately after removal from the fryer can drain the surface oil if it is still liquid and has not yet been sucked into the pores. The oil which would be able to penetrate the pores is thus limited (Thanatuksorn et al., 2005).
2008 Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process
Provedores
Alphatrade
Almisa
Sabores Andinos
https://www.preparedfoods.com/articles/103776-sticky-business-creating-coatings-that-stick
