Effects of microwave frying and different flour types addition on the microstructure of batter coatings

In this study, the influences of microwave frying and various flour types on microstructure of batter coatings were investigated. Control batter formulation contained only wheat and corn flour. To determine the effects of different flour types, 30% of the corn and wheat flour mix was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70%) power level for 1.5 min after bringing the oil temperature to 180 ± 1 °C. Samples were also fried in a conventional fryer at 180 °C for 1.5 and 5.0 min for comparison. Microwave fried samples had higher specific bulk volume and porosity values and also smoother inner surface as compared to conventionally fried samples. Porosity values of different batter formulations were in the range of 0.425–0.484 in 1.5 min microwave fried chicken samples and 0.348–0.392 in 5.0 min conventionally fried ones. Microwave fried samples had comparable or lower hardness values than the conventionally fried ones depending on the flour type used in batter formulation. Microstructure of fried batter was different for different batter formulations. Microwave fried control and chickpea flour containing batter provided formation of larger gas cells on the outer surface. Soy flour containing batter resulted in smallest size gas cells for both frying methods.