Effects of Temperature, Frying time and Lentil Flour Addition to the batter formulation on quality of simulated fried crust by using a Deep-Fried Model System

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 26, Volume 10, Issue 3 - Serial Number 29, October 2014   

Document Type: Research Article

DOI: 10.22067/ifstrj.v10i3.38455

Authors

Behdad Shokrollahi Yanchedhmeh¹; Mohebbat Mohebbi²; Mehdi Varidi²; Elham Ansarifar³

¹MSc. Student,, Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Ferdowsi University of Mashhad

Abstract

In recent decades, as the result of industrial life, consuming fried and fast foods have increased significantly. Excessive use of fat, especially saturated fats and trans fatty acids is one of the important factors that increases heart diseases, weight gain, and cancers. Therefore, using effective methods for decreasing fat absorption not only retains desirable features but also seems essential. In this study, the effect of subtituting wheat flour with lentil flour on the batter formulation (in different level of 10, 25 and 50 percent) on the rheological properties of batter, amount of moisture and oil content, and color of fried crusts investigateded by using a deep-fried crust model at three temperature (140, 160 and 180oc) and for 90, 180, 270 and 360 s frying times. Consistency index showed a significant increase by increasing subtitution of lentil flour in batter formulation. Moreover, all the batters showed shear-thinning behaviour. The findings indicated that Batter formulations, temperature and frying time significantly (p < 0.05) affected moisture content, oil content and color of fried Crusts. Results of the study indicated that as frying time increased, the amount of moisture content reduced and increased the oil content of the final product. Also, with increasing substitution of lentil flour, moisture removal decreased and therefore, oil uptake decreased. 50% lentil flour substituted samples was found to be an effective formulation in decreasing oil content of fried crusts at all the times . Conrol sampel showed the lowest moisture content and highest oil content among all the formulations. 50% lentil flour substituted samples was found to be an effective formulation in decreasing oil content of fried crusts at all the times . Conrol sampel showed the lowest moisture content and highest oil content among all the formulations. Temperature leaded to an increase in moisture removal and an increase in oil content. By increasing frying time, temperature and subtitution of lentil flour in battre formulation, L*parameter decreased and a* and b* increased.

Keywords

Frying; Deep-Fried Crust Model System; lentil flour; reducing oil content

References