Effect of batter formulation on lipid uptake during frying and lipid fraction of frozen battered squid

The present paper studies the influence that batter ingredients (wheat flour, corn flour, salt and leavening agent) have on fat content and oxidative degradation of the lipid fraction of deep-fried frozen battered squid. The use of a leavening agent significantly increases the fat content during fry...

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Bibliographic Details
Published inEuropean food research & technology Vol. 216; no. 4; pp. 297 - 302
Main Authors LLORCA, Empar, HERNANDO, Isabel, PEREZ-MUNUERA, Isabel, QUILES, Amparo, FISZMAN, Susana M, ANGELES LLUCH, M
Format Journal Article
LanguageEnglish
Published Heidelberg Springer 01.04.2003
Berlin Springer Nature B.V
Subjects
Acidity
Biological and medical sciences
Corn
Fish and seafood industries
Flour
Food
Food industries
Food science
Fundamental and applied biological sciences. Psychology
Influence
Lipids
Oils & fats
Oxidation
Salt
Scanning electron microscopy
Studies
Vegetable oils
Wheat
Scanning electron microscopy
Edible mollusc
Doughnut
Deep fat frying
Batter formulation
Lipids
Cephalopoda
Squid
Deep-frying
Formulation
Fat degradation
Fat
Frozen product
Oxidation
Frozen squid
Invertebrata
Mollusca
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Summary:The present paper studies the influence that batter ingredients (wheat flour, corn flour, salt and leavening agent) have on fat content and oxidative degradation of the lipid fraction of deep-fried frozen battered squid. The use of a leavening agent significantly increases the fat content during frying; the generation of gas cells where oil easily lodges is the most important event observed by scanning electron microscopy when this additive is used in the formulation. The addition of salt in the formulation also increases fat content, but replacement of wheat flour by corn flour decreases significantly the oil content of the battered squids. The acidity index values indicate a relatively low degree of hydrolysis for all the batters studied. The batter formulation influences the degree of oxidation of the lipid fraction of the deep-fried products; the battered product with leavening in its formulation shows a lesser oxidation (P<0.05), which might be connected with the high absorption of oil during deep fat frying.[PUBLICATION ABSTRACT]
ISSN:1438-2377
1438-2385
DOI:10.1007/s00217-002-0660-5