Food components affecting the oil absorption and crispness of fried batter

• Main Authors: Mohamed, Suhaila, Abd Hamid, Norhashimah, Abdul Hamid, Mansoor
• Format: Article
• Language: English; English
• Published: Society of Chemical Industry 1998
• Online Access: http://psasir.upm.edu.my/id/eprint/51652/1/51652.pdf; http://psasir.upm.edu.my/id/eprint/51652/7/J%20Sci%20Food%20Agric%20-%201999%20-%20Mohamed%20-%20Food%20components%20affecting%20the%20oil%20absorption%20and%20crispness%20of%20fried%20batter.pdf; http://psasir.upm.edu.my/id/eprint/51652/; http://onlinelibrary.wiley.com/wol1/doi/10.1002/(SICI)1097-0010(199809)78:1%3C39::AID-JSFA82%3E3.0.CO;2-G/abstract

Frying batters are used to add value to a product by improving texture, flavour, weight and volume and reducing water loss during frying which, in turn, lessens oil absorption. The physical characteristics of fried batters were studied using model systems based on rice flours. Crispness was positive...