Using HPMC to improve crust crispness in microwave-reheated battered mackerel nuggets: Water barrier effect of HPMC

Food Hydrocolloids

Volumn 22, Issue 7, 2008, Pages 1337-1344

  Chen, Chien Li ^a   Li, Pin Yi ^b   Hu, Wen Hung ^b   Lan, Ming Huei ^b   Chen, Ming Ju ^b   Chen, Hui Huang ^b  

^a NATIONAL TAIWAN OCEAN UNIVERSITY   (Taiwan)

^b Section 1   (Taiwan)

Author keywords

Coating; Crispness; HPMC; Microwave; Water barrier

Indexed keywords

DIFFUSION IN LIQUIDS; MOLECULES; SENSORY ANALYSIS;

BARRIER EFFECTS; COATED PRODUCTS; CRISPNESS; DIFFUSION OF WATER; HPMC; MICROWAVE REHEATING; PROPERTY ASSESSMENT; THERMAL GELS; WATER BARRIERS; WATER MOLECULE;

GELATION;

EID: 44349147462     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2007.07.003     Document Type: Article

References (34)

1. Akdeniz N., Sahin S., and Sumnu G. Effects of different batter formulations on the quality of deep-fat-fried carrot slices. European Food Research and Technology 221 (2005) 99-105
2. Akdeniz N., Sahin S., and Sumnu G. Functionality of batters containing different gums for deep-fat frying of carrot slices. Journal of Food Engineering 75 (2006) 522-526
3. Altunakar B., Sahin S., and Sumnu G. Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets. Chemical Engineering Communications 193 8 (2006) 675-682
4. Ang J.F. Reduction of fat in fried batter coatings with powdered cellulose. Journal of American Oil Chemists' Society 70 6 (1993) 619-622
5. AOAC. Official methods of analysis of the Association of Official Analytical Chemists. 14th ed (1984), AOAC, Arlington, VA
6. Balasubramaniam V.M., Chinnan M.S., Mallikarjunan P., and Phillips R.D. The effect of edible film on oil uptake and moisture retention of a deep-fat fried poultry product. Journal of Food Process Engineering 20 (1997) 17-29
7. Collar C., Armero E., and Martinez Z. Lipid binding of formula bread dough. Food Research and Technology 207 2 (1998) 110-121
8. Dogan S.F., Sahin S., and Sumnu G. Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets. Journal of Food Engineering 71 (2005) 127-132
9. Dow Chemical. A food technologist's guide to METHOCEL food grade gums (1999), Dow Chemical Company, Midland, MI
10. Dziezak J.D. A focus on gums. Food Technology 45 3 (1991) 116-132
11. Fellows P.J. Food processing technology. (pp. 365-384) (2000), Woodhead Publishing Limited, Cambridge, England
12. Fiszman S.M., and Salvador A. Recent developments in coating batters. Trends in Food Science & Technology 14 (2003) 399-407
13. Khalil A.H. Quality of French fried potatoes as influenced by coating with hydrocolloids. Food Chemistry 66 (1999) 201-208
14. Kuntz L.A. Building better fried foods. Food product design (1995), Weeks Publishing Co, Northbrook, IL. 〈www.foodproductdesign.com〉
15. Kuntz L.A. The great cover-up: Batters, breadings and coatings. Food product design (1997), Weeks Publishing Co, Northbrook, IL. 〈www.foodproductdesign.com〉
16. Lin K.W., and Mei M.Y. Influences of gums, soy protein isolate, and heating temperature on reduce-fat meat batters in a model system. Journal of Food Science 65 1 (2000) 48-52
17. Loewe R. Role of ingredients in batter systems. Cereal Foods World 38 9 (1993) 673-677
18. McGuire R.G. Reporting of objective color measurements. Hortscience 27 12 (1992) 1254-1255
19. Metaxas A.C., and Meredith R.J. Industrial microwave heating. (pp. 6-80) (1983), Peter Peregrinus, London
20. Meyers M.A. Functionality of hydrocolloids in batter coating systems. In: Kulp K., and Loewe R. (Eds). Batters and breading in food processing (1990), The American Association of Cereal Chemists, St. Paul 117-141
21. Meyers, M. A. & Conklin, J. R. (1990). Method of inhibiting oil adsorption in coated fried foods using hydroxylpropylmethylcellulose. US Patent 4900573.
22. Naruenartwongsakul, S., Chinnan, M. S., Bhumiratana, S., & Yoovidhya, T. (2003). Rheological properties of wheat flour batters containing cellulose ethers (methylcellulose and hydroxypropylmethylcellulose) during gelatinization (abstract). In IFT Annual Meeting Book of Abstracts 2003, 29C-10 (p. 64), Chicago.
23. Naruenartwongsakul S., Chinnan M.S., Bhumiratana S., and Yoovidhya T. Pasting characteristics of wheat flour-based batters containing cellulose ethers. Lebenesmittel-Wissenschaft Und-Technologie 37 (2004) 489-495
24. Olewinik M., and Kulp K. Factors influencing wheat flour performance in batter system. Cereal Foods World 38 9 (1993) 679-684
25. Pinthus E.J., Weinberg P., and Saguy I.S. Criterion for oil uptake during deep-fat frying. Journal of Food Science 58 1 (1993) 204-205, 222
26. Pryia R., Singhal R.S., and Kulkarni P.R. Carboxylmethylcellulose and hydroxylpropylmethylcellulose as additives in reduction of oil content in batter based deep-fat fried boondis. Carbohydrate Polymers 29 4 (1996) 333-335
27. Rayner M., Ciolfi V., Maves B., Stedman P., and Mittal G.S. Development and application of soy-protein films to reduce fat intake in deep-fried foods. Journal of the Science of Food and Agriculture 80 (2000) 777-782
28. Sahin S., Sumnu G., and Altunakar B. Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets. Journal of the Science of Food and Agriculture 85 (2005) 2375-2379
29. Sanz T., Salvador A., and Fiszman S.M. Effect of concentration and temperature on properties of methylcellulose-added batters application to battered, fried seafood. Food Hydrocolloids 18 1 (2004) 127-131
30. Sanz T., Salvador A., Vélez G., Muńoz J., and Fiszman S.M. Influence of ingredients on the thermo-rheological behaviour of batters containing methylcellulose. Food Hydrocolloids 19 (2005) 869-877
31. SAS Institute, Inc. SAS@ user's guide (1993), SAS Institute Inc, Cary, NC
32. Shih F.F., Bett-Garber K.L., Daigle K.W., and Ingram D. Effects of rice batter on oil uptake and sensory quality of coated fried okra. Journal of Food Science 70 1 (2005) S18-S21
33. Standford M. Microwave oven characterization and implications for food safety in product development. Microwave World 11 3 (1990) 7-9
34. Suderman D.R. Selecting flavorings and seasonings for batter and breading systems. Cereal Food World 39 9 (1993) 689-694