Effect of corn flour, salt, and leavening on the texture of fried, battered squid rings
2002
Salvador, Ana | Sanz Taberner, Teresa | Fiszman, Susana | Comisión Interministerial de Ciencia y Tecnología, CICYT (España) | European Commission | Generalitat Valenciana | Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
The effect of the addition of corn flour and salt on the textural properties of a commercial dry-mix batter used as coating in fried, battered squid rings was studied. Although salt-containing formulations had significantly lower viscosity values than the other samples, the batter pickup values were not significantly different. The crispness of the fried, battered squid rings was measured. The peak force of penetration, slope of the curve, and area up to the peak force did not show big differences, except the values for the formulation that contained leavening agent. In this case, the force value was significantly lower than the rest and the penetrometry profile was also different, corresponding to a crispy product. Finally, the influence on crispness of time lapsed after frying was also studied.
اظهر المزيد [+] اقل [-]The authors are indebted to the Comisión Interministerial de Ciencia y Tecnología for financial support (Project FEDERIFD97-0859-C02-01) and to the Consejería de Educación of Valencia (Spain) for the grant awarded to author Sanz. We are grateful for the supply of samples by Adin, S.A.
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Instituto de Agroquímica y Tecnología de Alimentos