The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts.
Food Chem
; 438: 137992, 2024 Apr 16.
Article
em En
| MEDLINE
| ID: mdl-37983996
ABSTRACT
The batter compositions can affect the oil uptake and texture of fried batter-coated nuts. In this study, the oil uptake and quality of fried batter-coated peanuts and sunflower seeds added with resistant starch and protein were investigated. The results demonstrated that the addition of resistant starch increased the batter hardness and fracturability of the fried batter-coated peanuts by 34.36 % and 33.73 %, respectively. The oil content of fried batter-coated peanuts and sunflower seeds were decreased by 17.98 % and 15.69 %, respectively, with the addition of protein. The microstructure and roughness of the batter revealed that the batter added with protein became denser and uniform. Furthermore, the protein in the batter added with 6 % soy protein isolate had a high surface hydrophobicity. In summary, the addition of resistant starch and protein in batter will be a promising strategy for reducing the oil content and improving the quality of fried batter-coated nuts.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Culinária
/
Amido Resistente
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2024
Tipo de documento:
Article