| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 605271 | Food Hydrocolloids | 2008 | 6 Pages |
The suitability of thermal gelified batters containing methyl cellulose (process without pre-frying) to produce fried products based on different food matrices (pork patties, marrow, cheese and squid) was studied. Two different preparation methods (with and without pre-frying) were used. Fat and moisture content and sensory acceptability were evaluated. The lowest oil contents were found in the process without pre-frying in the case of all the food matrices. However, battered cheese showed significantly higher fat and lower moisture content than the other food matrices. The appearance, crispness, oiliness, flavour and overall acceptability of all the samples were evaluated. The scores were higher than 6, which demonstrates that all the battered foods (with or without pre-frying) were acceptable.
