Skip to main content
SpringerLink
Log in

Effects of pre-heating temperature and formulation on porosity, moisture content, and fat content of fried batters

  • Original Paper
  • Published:
Journal of Food Measurement and Characterization Aims and scope Submit manuscript

Abstract

The effect of pre-heating temperatures on moisture and fat contents, and porosity of fried batters was studied. Batter pre-heated at 60 °C showed higher moisture content, lower fat content and lower porosity than non-pre-heated batter and batters pre-heated at 70 and 80 °C. Moisture content, fat content, and porosity at 4 min frying for batters with different pre-heating treatments ranged from 35.08 to 39.37, 3.92 to 5.16, and 13.14 to 45.31 %, respectively. Because of significant reduction in fat content, 60 °C pre-heating temperature was chosen to study the effect of batter formulations on moisture and fat contents, and porosity. Different wheat to rice flour ratios were prepared, and then each batter was pre-heated at 60 °C. Batters with higher wheat flour content showed higher moisture content, and lower fat content and porosity than batters with higher rice flour.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  1. M. Mellema, Mechanism and reduction of fat uptake in deep-fat fried foods. Trends Food Sci. Technol. 14(9), 364–373 (2003)

    Article  CAS  Google Scholar 

  2. S.M. Fiszman, A. Salvador, Recent developments in coating batters. Trends Food Sci. Technol. 14(10), 399–407 (2003)

    Article  CAS  Google Scholar 

  3. R.G. Moreira, M.E. Castell-Perez, Barrufet, M.A. Deep fat frying: fundamentals and applications. Aspen Publishers Inc. Gaithersburg, Maryland (1999)

  4. A.A. Adedeji, M. Ngadi, Porosity determination of deep-fat-fried coatings using pycnometer (Fried batter porosity determination by pycnometer). Int. J. Food Sci. Technol. 46(6), 1266–1275 (2011)

    Article  CAS  Google Scholar 

  5. F.D. Nasiri, M. Mohebbi, F.T. Yazdi, M.H.H. Khodaparast, Effects of soy and corn flour addition on batter rheology and quality of deep fat-fried shrimp nuggets. Food Bioprocess Technol. 5(4), 1238–1245 (2012)

    Article  Google Scholar 

  6. J. Xue, M. Ngadi, Thermal properties of batter systems formulated by combinations of different flours. LWT Food Sci. Technol. 40(8), 1459–1465 (2007)

    Article  CAS  Google Scholar 

  7. J. Rahimi, M.O. Ngadi, Surface ruptures of fried batters as influenced by batter formulations. J. Food Eng. 152, 50–56 (2015)

    Article  Google Scholar 

  8. S. Firdevs Dogan, S. Sahin, G. Sumnu, Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. J. Food Eng. 71(1), 127–132 (2005)

    Article  Google Scholar 

  9. F.F. Shih, S.M. Boué, K.W. Daigle, B.Y. Shih, Effects of flour sources on acrylamide formation and oil uptake in fried batters. JAOCS 81(3), 265–268 (2004)

    CAS  Google Scholar 

  10. S.M. Yusop, M.Y. Maskat, W.A.W. Mustapha, Effects of frying temperature, pressure and time on gelatinisation of sago flour as compared to wheat and rice flour in fried coating. Int. J. Food Sci. Technol. 46(12), 2669–2675 (2011)

    Article  CAS  Google Scholar 

  11. L. Day, M.A. Augustin, I.L. Batey, C.W. Wrigley, Wheat-gluten uses and industry needs. Trends Food Sci. Technol. 17(2), 82–90 (2006)

    Article  CAS  Google Scholar 

  12. A. Salvador, T. Sanz, S.M. Fiszman, Effect of the addition of different ingredients on the characteristics of a batter coating for fried seafood prepared without a pre-frying step. Food Hydrocoll. 19(4), 703–708 (2005)

    Article  CAS  Google Scholar 

  13. A.H. Ahmad Tarmizi, K. Niranjan, Post-frying oil drainage from potato chips and French fries: a comparative study of atmospheric and vacuum drainage. Food Bioprocess Technol. 6(2), 489–497 (2013)

    Article  Google Scholar 

  14. S.P. Kochhar, C. Gertz, New theoretical and practical aspects of the frying process. Eur. J. Lipid Sci. Technol. 106(11), 722–727 (2004)

    Article  CAS  Google Scholar 

  15. J. Rahimi, M. Ngadi, Effect of batter formulation and pre-drying time on oil distribution fractions in fried batter. LWT Food Sci. Technol. 59(2), 820–826 (2014)

    Article  CAS  Google Scholar 

  16. A.M. Gazmuri, P. Bouchon, Analysis of wheat gluten and starch matrices during deep-fat frying. Food Chem. 115(3), 999–1005 (2009)

    Article  CAS  Google Scholar 

  17. S.D. Chen, Y.T. Kuo, G.L. Peng, H.H. Chen, Study of pretreatments of low fat batter fish nuggets. Taiwan. J. Agric. Chem. Food Sci. 47(2), 96–106 (2009)

    CAS  Google Scholar 

  18. M. Soorgi, M. Mohebbi, S.M. Mousavi, F. Shahidi, The effect of methylcellulose, temperature, and microwave pretreatment on kinetic of mass transfer during deep fat frying of chicken nuggets. Food Bioprocess Technol. 5(5), 1521–1530 (2012)

    Article  CAS  Google Scholar 

  19. A.A. Adedeji, M. Ngadi, G.S.V. Raghavan, Kinetics of mass transfer in microwave precooked and deep-fat fried chicken nuggets. J. Food Eng. 91(1), 146–153 (2009)

    Article  Google Scholar 

  20. M. Ngadi, Y. Wang, A.A. Adedeji, G.S.V. Raghavan, Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget. LWT Food Sci. Technol. 42(1), 438–440 (2009)

    Article  CAS  Google Scholar 

  21. Multivolume Micromeritics, Pycnometer 1305 operator’s manual (Micromeritics Instrument Corporation, Norcross, GA, 1992)

    Google Scholar 

  22. J. Rahimi, M. Ngadi, Inter-particle space fractions in fried batter coatings as influenced by batter formulation and pre-drying time. LWT Food Sci. Technol. 57(2), 486–493 (2014)

    Article  CAS  Google Scholar 

  23. M.I.P. Kovacs, B.X. Fu, S.M. Woods, K. Khan, Thermal stability of wheat gluten protein: its effect on dough properties and noodle texture. J. Cereal Sci. 39(1), 9–19 (2004)

    Article  CAS  Google Scholar 

  24. W.S. Veraverbeke, J.A. Delcour, Wheat protein composition and properties of wheat glutenin in relation to breadmaking functionality. Crit. Rev. Food Sci. Nutr. 42(3), 179–208 (2002)

    Article  CAS  Google Scholar 

  25. X. Cao, H. Wen, C. Li, Z. Gu, Differences in functional properties and biochemical characteristics of congenetic rice proteins. J. Cereal Sci. 50(2), 184–189 (2009)

    Article  CAS  Google Scholar 

  26. Y. Champenois, M.A. Rao, L.P. Walker, Influence of gluten on the viscoelastic properties of starch pastes and gels. J. Sci. Food Agric. 78(1), 119–126 (1998)

    Article  CAS  Google Scholar 

  27. M.L. Kawas, R.G. Moreira, Effect of degree of starch gelatinization on quality attributes of fried tortilla chips. J. Food Sci. 66(2), 300–306 (2001)

    Article  CAS  Google Scholar 

  28. B. Altunakar, S. Sahin, G. Sumnu, Functionality of batters containing different starch types for deep-fat frying of chicken nuggets. Eur. Food Res. Technol. 218(4), 318–322 (2004)

    Article  CAS  Google Scholar 

  29. K. Addo, Y.L. Xiong, S.P. Blanchard, Thermal and dynamic rheological properties of wheat flour fractions. Food Res. Int. 34(4), 329–335 (2001)

    Article  Google Scholar 

  30. A.A. Adedeji, L. Liu, M. Ngadi, Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy. J. Food Eng. 102(1), 49–57 (2011)

    Article  Google Scholar 

  31. R. Hoseney, K. Finney, Y. Pomeranz, Functional (breadmaking) and biochemical properties of wheat flour components. VI. Gliadin-lipid-glutenin interaction in wheat gluten. Cereal Chem. 47(2), 135–140 (1970)

    CAS  Google Scholar 

  32. A. Torbica, M. Hadnađev, T. Dapčević, Hadnađev, rice and buckwheat flour characterisation and its relation to cookie quality. Food Res. Int. 48(1), 277–283 (2012)

    Article  Google Scholar 

  33. M. Durán, F. Pedreschi, P. Moyano, E. Troncoso, Oil partition in pre-treated potato slices during frying and cooling. J. Food Eng. 81(1), 257–265 (2007)

    Article  Google Scholar 

  34. M.K. Krokida, V. Oreopoulou, Z.B. Maroulis, Effect of frying conditions on shrinkage and porosity of fried potatoes. J. Food Eng. 43(3), 147–154 (2000)

    Article  Google Scholar 

  35. K.A. Taiwo, O.D. Baik, Effects of pre-treatments on the shrinkage and textural properties of fried sweet potatoes. LWT Food Sci. Technol. 40(4), 661–668 (2007)

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors will like to acknowledge the funding support of Natural Science and Engineering Research Council (NSERC) of Canada. Authors would also like to extend their gratitude to Rivland Partnership (Riceland Foods, Arizona, USA) for their donation of long grain rice flour as part of materials used for the project. Authors would also Thank Dr. Akinbode Adedeji for his constant support during the project.

Author information

Authors and Affiliations

  1. Department of Bioresource Engineering, McGill University, Ste-Anne-de-Bellevue, QC, H9X 3V9, Canada

    Jamshid Rahimi & Michael Ngadi

Authors
  1. Jamshid Rahimi
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Michael Ngadi
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Michael Ngadi.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Rahimi, J., Ngadi, M. Effects of pre-heating temperature and formulation on porosity, moisture content, and fat content of fried batters. Food Measure 10, 569–575 (2016). https://doi.org/10.1007/s11694-016-9338-8

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11694-016-9338-8

Keywords

Search

Navigation