000089747 001__ 89747
000089747 005__ 20210902121807.0
000089747 0247_ $$2doi$$a10.3390/foods9050626
000089747 0248_ $$2sideral$$a118163
000089747 037__ $$aART-2020-118163
000089747 041__ $$aeng
000089747 100__ $$0(orcid)0000-0001-8952-4481$$aMartínez-Pineda, M.$$uUniversidad de Zaragoza
000089747 245__ $$aHow batter formulation can modify fried tempura-battered zucchini chemical and sensory characteristics?
000089747 260__ $$c2020
000089747 5060_ $$aAccess copy available to the general public$$fUnrestricted
000089747 5203_ $$aTempura-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.
000089747 536__ $$9info:eu-repo/grantAgreement/ES/MICINN/AGL2007-64254 ALI
000089747 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttp://creativecommons.org/licenses/by/3.0/es/
000089747 590__ $$a4.35$$b2020
000089747 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b37 / 144 = 0.257$$c2020$$dQ2$$eT1
000089747 592__ $$a0.774$$b2020
000089747 593__ $$aFood Science$$c2020$$dQ1
000089747 593__ $$aHealth (social science)$$c2020$$dQ1
000089747 593__ $$aPlant Science$$c2020$$dQ1
000089747 593__ $$aMicrobiology$$c2020$$dQ1
000089747 593__ $$aHealth Professions (miscellaneous)$$c2020$$dQ1
000089747 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000089747 700__ $$0(orcid)0000-0003-0224-9988$$aYagüe-Ruiz, C.$$uUniversidad de Zaragoza
000089747 700__ $$0(orcid)0000-0002-6024-1450$$aVercet, A.$$uUniversidad de Zaragoza
000089747 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000089747 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000089747 773__ $$g9, 5 (2020), 626 [12 pp]$$pFoods$$tFoods$$x2304-8158
000089747 8564_ $$s715322$$uhttps://zaguan.unizar.es/record/89747/files/texto_completo.pdf$$yVersión publicada
000089747 8564_ $$s474282$$uhttps://zaguan.unizar.es/record/89747/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000089747 909CO $$ooai:zaguan.unizar.es:89747$$particulos$$pdriver
000089747 951__ $$a2021-09-02-09:58:24
000089747 980__ $$aARTICLE