Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

Improving crunchiness and crispness of fried squid rings through innovative tempura coatings:... This study aimed to determine the effect of different uncommon tempura formulations (incubated with CO2 and with added ethanol) on physical, chemical and sensory characteristics of fried coated squids, immediately after frying and also after 48 h of refrigeration storage and subsequent oven reheating. Ethanol addition led to lower levels of moisture and higher of fat in the fried coating, regardless the use of CO2. There were no difference in instrumental colour parameters among all four battered samples. Ethanol added tempuras showed higher crispness and lower maximum force than their water counterparts in an instrumental texture evaluation. Fried squids coated with ethanol added tempuras were rated as crispier and crunchier, even after 2 days of storage and further reheating. Overall, partial substitution of water by ethanol appears as an interesting strategy to increase crispness in tempura coated fried products, especially when the products are stored and reheated before consumption. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Journal of Food Science and Technology Springer Journals

Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

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Publisher
Springer Journals
Copyright
Copyright © 2018 by Association of Food Scientists & Technologists (India)
Subject
Chemistry; Food Science; Nutrition; Chemistry/Food Science, general
ISSN
0022-1155
eISSN
0975-8402
D.O.I.
10.1007/s13197-018-3121-2
Publisher site
See Article on Publisher Site

Abstract

This study aimed to determine the effect of different uncommon tempura formulations (incubated with CO2 and with added ethanol) on physical, chemical and sensory characteristics of fried coated squids, immediately after frying and also after 48 h of refrigeration storage and subsequent oven reheating. Ethanol addition led to lower levels of moisture and higher of fat in the fried coating, regardless the use of CO2. There were no difference in instrumental colour parameters among all four battered samples. Ethanol added tempuras showed higher crispness and lower maximum force than their water counterparts in an instrumental texture evaluation. Fried squids coated with ethanol added tempuras were rated as crispier and crunchier, even after 2 days of storage and further reheating. Overall, partial substitution of water by ethanol appears as an interesting strategy to increase crispness in tempura coated fried products, especially when the products are stored and reheated before consumption.

Journal

Journal of Food Science and TechnologySpringer Journals

Published: Mar 19, 2018

References

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