Effect of cellulose ethers on the microstructure of fried wheat flour-based batters

บทความในวารสาร

ผู้เขียน/บรรณาธิการ

กลุ่มสาขาการวิจัยเชิงกลยุทธ์

ไม่พบข้อมูลที่เกี่ยวข้อง

รายละเอียดสำหรับงานพิมพ์

รายชื่อผู้แต่ง: Naruenartwongsakul S., Chinnan M.S., Bhumiratana S., Yoovidhya T.

ผู้เผยแพร่: Elsevier

ปีที่เผยแพร่ (ค.ศ.): 2008

วารสาร: LWT - Food Science and Technology (0023-6438)

Volume number: 41

Issue number: 1

หน้าแรก: 109

หน้าสุดท้าย: 118

จำนวนหน้า: 10

นอก: 0023-6438

URL: https://www.scopus.com/inward/record.uri?eid=2-s2.0-35548980837&doi=10.1016%2fj.lwt.2007.02.004&partnerID=40&md5=477fa8102f500fe254c6ab160f98cc73

ภาษา: English-Great Britain (EN-GB)

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บทคัดย่อ

The effect of type, molecular weight, and concentration of cellulose ethers on the microstructure of fried batter-coated potatoes in two batter systems: controlled viscosity batters (CVB) at 1200 cP and controlled initial moisture content batters (CIMB) at 134 g/100 g flour, were studied by coating cylindrical potatoes (10 mm diameter and 50 mm long) with treatment batters and fried at 160 ฐC for 3 min. The coatings were separated and their structures were viewed by scanning electron microscopy technique. The micrographs of fried batters showed that different types of cellulose ethers with the same molecular weight and concentration did not affect the microstructures of batters. The viscosity and water content of batters as well as the molecular weight and concentration of cellulose ethers altered the microstructure of fried batters. For CVB, the structure of fried batter containing methylcellulose of higher molecular weight and concentration with simultaneous higher moisture content showed greater hole-size which allowed higher amount of oil penetration through the batter into the food substrate. In contrast, the structure of CIMB with a higher molecular weight and concentration of methylcellulose was relatively more continuous; therefore, it might help in preventing oil penetration into the food substrate. ฉ 2007 Swiss Society of Food Science and Technology.

คำสำคัญ

Hydroxypropyl methylcellulose, Wheat flour batter