FOOD COMPONENTS AFFECTING THE OIL ABSORPTION AND CRISPNESS OF FRIED BATTER

Frying batters are used to add value to a product by improving texture , flavour, weight and volume and reducing water loss during frying whi ch, in turn, lessens oil absorption. The physical characteristics of f ried batters were studied using model systems based on rice flours. Cr ispness was positively correlated with amylose content, while oil abso rption was negatively correlated with amylose content. Addition of pre gelatinised rice flour improved crispness but resulted in increased oi l absorption because of the porous nature of the fried product. Amongs t the proteins (egg yolk, gluten, skimmed milk, whey and ovalbumin) st udied, ovalbumin was able to reduce oil absorption and improve the cri spness of the fried batter. Addition of calcium chloride also reduced oil absorption and improved crispness, while a little oil reduced the oil content of the fried batter and improved its taste. Addition of ov albumin, oil or calcium chloride beyond the optimal levels reduced cri spness and increased oil absorption in a linear manner. Modified tapio ca starch and diglyceride emulsifiers improved crispness but increased oil absorption. The amount of water added to the formulation affected the physical characteristics of the fried batter. The optimal formula tion for a crisp frying batter with reasonably low oil absorption was an amylose/amylopectin ratio of about 18 : 67; with (g kg(-1)) 850 pre gelatinised rice flour; up to 150 modified tapioca starch; 30 ovalbumi n; 1 calcium chloride; 20 oil; 20 emulsifier and a water/flour ratio o f 2:1. (C) 1998 Society of Chemical Industry.