How batter formulation can modify fried tempura-battered zucchini chemical and sensory characteristics?

Martínez-Pineda, M. (Universidad de Zaragoza) ; Yagüe-Ruiz, C. (Universidad de Zaragoza) ; Vercet, A. (Universidad de Zaragoza)

Resumen: Tempura-fried vegetables are widely consumed and are greatly appreciated because of their characteristic dry and crispy crust, flavor and a golden–brown color. This study examined the effect of slice thickness, frying time and partial ingredient substitution in tempura batter with maltodextrin, ethanol, baking powder and cornflour on the rheological characteristics, moisture, oil uptake, color, texture and sensory characteristics of tempura-fried zucchini. The results showed an improved golden–brown coloring of the crust without affecting oil uptake when maltodextrin was included in the batter formulation. Moreover, dough viscosity and % pick-up lowered with maltodextrin addition. The partial substitution of water and wheat flour with ethanol, cornflour and baking powder resulted in a crispier and rougher crust that remained more stable over time but with less moisture and higher oil uptake. The substitution of certain tempura batter ingredients depending on the desired purpose could represent an interesting strategy to improve the quality of battered fried vegetables.

Idioma: Inglés

DOI: 10.3390/foods9050626

Año: 2020

Publicado en: Foods 9, 5 (2020), 626 [12 pp]
ISSN: 2304-8158

Factor impacto JCR: 4.35 (2020)

Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 37 / 144 = 0.257 (2020) - Q2 - T1

Factor impacto SCIMAGO: 0.774 - Food Science (Q1) - Health (social science) (Q1) - Plant Science (Q1) - Microbiology (Q1) - Health Professions (miscellaneous) (Q1)

Financiación: info:eu-repo/grantAgreement/ES/MICINN/AGL2007-64254 ALI

Tipo y forma: Artículo (Versión definitiva)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)