Influence of chitosan on thermal, microstructural and rheological properties of rice and wheat flours-based batters

Application of batter coating for modulating oil, texture and structure of fried foods: A review

Food surface modulation by batter coating is a promising approach to reduce the presence of oil in fried products. This review critically discussed the functionalities, mechanism of actions, rheology, ingredients of formulation, mathematical modeling of the process, cooking method, safety and regulatory aspects, physicochemical, thermal-microstructural characterization of batter coatings, and future research directions. Enormous list of ingredients could be used in preparation of oil-reducing viscoelastic batter coating that includes mostly flours, hydrocolloids, and starches. Bioactive compounds, enzymes, minerals, herbal extracts, baking agents, sugar alcohols, etc. could be incorporated in batter formulation to affect the taste and texture of coated products. Overall mass-transfer process of batter-coated fried foods could be characterized by several mathematical models (Fick, Newton, Page, Henderson & Pabis, modified Page, Arrhenius). Surface and internal microstructural characterization techniques, thermal probing, physicochemical characterization techniques and artificial intelligence can characterize different functionalities of batter coatings including oil reduction and textural evolution.

Effect of vanillin-conjugated chitosan-stabilized emulsions on dough and bread characteristics

In this study, the effect of chitosan-vanillin Schiff base emulsions (CSVAEs) on dough and bread characteristics was investigated. The results revealed that CSVAEs were embedded in the gluten and that the viscoelasticity and mechanical strength of the dough gradually increased with increasing CSVAEs concentration, α-helical and β-fold content, and elastic structure in the dough increased with the same patterns. The basic properties of bread were measured, and it was found that low concentrations of CSVAEs were effective in improving the quality of bread and slowing the staling rate. As the storage time increased, CSVAEs had less effect on the rate of moisture loss, hardness and springiness of the bread and more effect on the inhibition of the acidity of the bread. The addition of CSVAEs slowed the increase in bacteria and molds and extended the shelf life of the bread.

Effect of Lipase and Phospholipase A1 on Foaming and Batter Properties of Yolk Contaminated Egg White

Egg white (EW) is frequently used in bakery products because of its excellent foaming capabilities. However, egg yolk (EY) contamination often degrades the foaming characteristics of EW. The purpose of this study was to investigate the effect of different concentrations of phospholipase A1 (PLPA1) and lipase (LP) on EW. The changes in particle size distribution and potential before and after enzymatic digestion of EW with contaminated 0.5 wt% and 1.0%wt EY were tested. The foaming rate and foam stability were measured after the dispersions were digested with different concentrations of PLPA1 and LP. Additionally, the dispersion samples were used to prepare batter and angel cake, and the modulus, density, and microstructure of the batter were analyzed. Results showed that the potential absolute value increased when the EY was hydrolyzed by PLPA1. The distribution of yolk particle size showed a new aggregation and the average particle size decreased after LP hydrolysis. The dispersion samples hydrolyzed by PLPA1 and LP recovered all the properties of the samples at enzymatic concentrations of 500 U/g and 2500 U/g. This may be attributed to the changes in yolk particles resulting from the enzymatic digestion of EY and the production of amphiphilic lysophospholipids, fatty acids, and glycerol.

The Effect of Biopolymer Chitosan on the Rheology and Stability of Na-Bentonite Drilling Mud

The utilization of greens resources is a grand challenge for this century. A lot of efforts are paid to substitute toxic ingredients of the conventional drilling mud system with nontoxic natural materials. In this paper, the effect of the natural polymer chitosan on the rheology and stability of sodium-bentonite drilling mud was investigated in the polymer concentration range of 0.1–3.0 wt.%. Both the shear and time dependent rheological properties of pure chitosan, pure bentonite and bentonite–chitosan dispersions were studied. Moreover, zeta potential measurements were used to evaluate the stability of bentonite-chitosan suspension. Adding chitosan improved the natural properties of drilling mud, namely: yield stress, shear thinning, and thixotropy. The viscosity of bentonite suspension increased significantly upon the addition of chitosan in the concentration range of 0.5 to 3.0 wt.% forming network structure, which can be attributed to the interactions of hydrogen bonding between -OH clusters on the bentonite surface with the NH group in the chitosan structure. On the other hand, dispersed chitosan–bentonite suspension was observed at low chitosan concentration (less than 0.5 wt.%). Increasing both bentonite and chitosan concentrations led to the flocculation of the bentonite suspension, forming a continuous gel structure that was characterized by noteworthy yield stress. The desired drilling mud rheological behavior can be obtained with less bentonite by adding chitosan polymer and the undesirable effects of high solid clay concentration can be avoided.