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How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?

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, etha...

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Autores principales: Martínez-Pineda, Montserrat, Yagüe-Ruiz, Cristina, Vercet, Antonio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278784/
https://www.ncbi.nlm.nih.gov/pubmed/32414113
http://dx.doi.org/10.3390/foods9050626
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author Martínez-Pineda, Montserrat
Yagüe-Ruiz, Cristina
Vercet, Antonio
author_facet Martínez-Pineda, Montserrat
Yagüe-Ruiz, Cristina
Vercet, Antonio
author_sort Martínez-Pineda, Montserrat
collection PubMed
description 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.
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spelling pubmed-72787842020-06-12 How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics? Martínez-Pineda, Montserrat Yagüe-Ruiz, Cristina Vercet, Antonio Foods Article 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. MDPI 2020-05-13 /pmc/articles/PMC7278784/ /pubmed/32414113 http://dx.doi.org/10.3390/foods9050626 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Martínez-Pineda, Montserrat
Yagüe-Ruiz, Cristina
Vercet, Antonio
How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
title How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
title_full How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
title_fullStr How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
title_full_unstemmed How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
title_short How Batter Formulation Can Modify Fried Tempura-Battered Zucchini Chemical and Sensory Characteristics?
title_sort how batter formulation can modify fried tempura-battered zucchini chemical and sensory characteristics?
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7278784/
https://www.ncbi.nlm.nih.gov/pubmed/32414113
http://dx.doi.org/10.3390/foods9050626
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