Article ID Journal Published Year Pages File Type
225880 Journal of Food Engineering 2006 5 Pages PDF
Abstract

The effects of addition of different hydrocolloids such as hydroxypropyl methylcellulose (HPMC), guar gum, xanthan gum and guar–xanthan gum combination to the batter formulations on quality of deep-fat fried carrot slices were evaluated. Coating pick up of batter formulations and moisture content, oil content, texture, porosity and color of samples were determined during frying at 170 °C for 2, 3 and 4 min. Gums were effective in controlling moisture loss and oil uptake, producing crisp and porous product in deep-fat fried carrot slices. A guar–xanthan gum combination gave a maximum of 53% reduction in oil content as compared to control after 4 min of frying. Increases in coating pick up and fracturability were about 66.5% and 6%, respectively at this condition. The porosity of the fried carrot slices coated with batter containing guar and xanthan gums which is a good indicator of volume was about 3.6 times higher than the product coated with control batter.

Related Topics
Physical Sciences and Engineering Chemical Engineering Chemical Engineering (General)
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