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Hafizur Rahman Bhuiyan M, Yeasmen N, Ngadi M. Restructuring plant-derived composites towards the production of meat-analog based coated fried food. Food Chem 2024; 443:138482. [PMID: 38290300 DOI: 10.1016/j.foodchem.2024.138482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2023] [Revised: 11/17/2023] [Accepted: 01/15/2024] [Indexed: 02/01/2024]
Abstract
This study utilized different plant-based composites to develop restructured meat-analog (MA). Physicochemical, thermal, mechanical, structural, and sensory properties of formulated MA as well as batter-coated fried MAs were studied, and compared with a commercial product. Protein (23.27-24.68 %), moisture (57.05-58.78 %), pH (7.19-7.57), color (L:64.76-66.84, a:0.62-1.98, b:18.84-20.49), and textural (MF:0.22-0.52 N, GF:0.07-0.24 N/sec, FA:0.74-1.92 N.sec) attributes of formulated MAs were substantially impacted by the ratio of soy-protein-isolate (SPI) and wheat-gluten (WG). Incorporation of higher WG and lower SPI resulted in the formation of chicken-like fibrous and porous structure, hence, increased consumers acceptability of MA-based coated fried products. Microporosity (crust:51.14-58.35 %, core: 63.57-71.55 %), surface opening (5.67-14.75 %), and fractal dimension (2.586-2.402) of coated fried MAs were dependent on the formulation of batter-coating. MA-based coated fried products surface moisture-fat (SMR:0.51-187.20 au; SFR: 2.01-20.17 au) profile significantly (p < 0.05) varied with the formulations of batter-coating. Negative glass-transition-temperature (around -23 °C) is prime concern for MA-based fried products stability at room environment.
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Affiliation(s)
- Md Hafizur Rahman Bhuiyan
- Department of Bioresource Engineering, McGill University, Sainte Anne de Bellevue H9X 3V9, Quebec, Canada.
| | - Nushrat Yeasmen
- Department of Bioresource Engineering, McGill University, Sainte Anne de Bellevue H9X 3V9, Quebec, Canada
| | - Michael Ngadi
- Department of Bioresource Engineering, McGill University, Sainte Anne de Bellevue H9X 3V9, Quebec, Canada
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2
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Wang QL, Yang Q, Kong XP, Chen HQ. The addition of resistant starch and protein to the batter reduces oil uptake and improves the quality of the fried batter-coated nuts. Food Chem 2024; 438:137992. [PMID: 37983996 DOI: 10.1016/j.foodchem.2023.137992] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2023] [Revised: 10/31/2023] [Accepted: 11/11/2023] [Indexed: 11/22/2023]
Abstract
The batter compositions can affect the oil uptake and texture of fried batter-coated nuts. In this study, the oil uptake and quality of fried batter-coated peanuts and sunflower seeds added with resistant starch and protein were investigated. The results demonstrated that the addition of resistant starch increased the batter hardness and fracturability of the fried batter-coated peanuts by 34.36 % and 33.73 %, respectively. The oil content of fried batter-coated peanuts and sunflower seeds were decreased by 17.98 % and 15.69 %, respectively, with the addition of protein. The microstructure and roughness of the batter revealed that the batter added with protein became denser and uniform. Furthermore, the protein in the batter added with 6 % soy protein isolate had a high surface hydrophobicity. In summary, the addition of resistant starch and protein in batter will be a promising strategy for reducing the oil content and improving the quality of fried batter-coated nuts.
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Affiliation(s)
- Qing-Lian Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Qin Yang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Xiang-Ping Kong
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China
| | - Han-Qing Chen
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China; School of Food and Biological Engineering, Hefei University of Technology, 420 Feicui Road, Hefei, Anhui 230601, PR China.
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Oloruntoba D, Ampofo J, Ngadi M. Effect of ultrasound pretreated hydrocolloid batters on quality attributes of fried chicken nuggets during post-fry holding. ULTRASONICS SONOCHEMISTRY 2022; 91:106237. [PMID: 36446157 PMCID: PMC9703824 DOI: 10.1016/j.ultsonch.2022.106237] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 09/20/2022] [Revised: 11/14/2022] [Accepted: 11/22/2022] [Indexed: 06/16/2023]
Abstract
In this study, batters formulated with different hydrocolloids (i.e., pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose) were treated with ultrasound as edible coatings for fried chicken nuggets. Quality characteristics (i.e., batter pickup, flow behaviours, thermal properties, moisture loss, color and textural properties) in chicken nuggets coated with ultrasound treated batters were evaluated before and after post frying exposure to heat lamp. Ultrasonication significantly reduced batter pickup, flow behavior and gelatinization enthalpy, revealing its tendency to alter functional properties of batter systems. Rheological evaluation of all batter samples revealed a pseudoplastic (shear thinning) flow characteristic when fitted to power law model, with ultrasonicated (US) samples exhibiting a significantreduction in viscosity over non-ultrasonicated (NUS) samples. Compared to the control NUS, fat content of chicken nuggets coated with US-treated batters decreased by 39.0, 60.9, 62.87, 64.1, 65.7, and 65.0 % for pectin, locust bean gum, xanthan gum, guar gum, hydroxypropyl methylcellulose and methylcellulose, respectively. Finally, chicken nuggets coated with US and NUS treated batters exhibited greater cutting force values immediately after frying but declined within the first 10 min of heat lamp exposure and increased subsequently with extended heat lamp holding time. Furthermore, NUS-treated guar gum resulted in chicken nuggets with the most minimal variability in cutting force during post-frying holding, indicating that crispiness was maintained. Overall, application of ultrasound as a batter pretreatment technique can be exploited by the frying food industry as an alternative approach to producing low fat chicken nuggets with appreciable quality attributes.
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Affiliation(s)
- Dare Oloruntoba
- Department of Bioresource Engineering, Macdonald Campus, McGill University, 21, 111 Lakeshore Road, Ste-Anne-de-Bellevue H9X 3V9, Quebec, Canada
| | - Josephine Ampofo
- Department of Food Science and Technology, University of California, Davis, CA 95616, USA
| | - Michael Ngadi
- Department of Bioresource Engineering, Macdonald Campus, McGill University, 21, 111 Lakeshore Road, Ste-Anne-de-Bellevue H9X 3V9, Quebec, Canada.
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4
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Seet Chi Y, Kamilah H, Nor Shariffa Y, Utra U. Phosphorylation of sago (
Metroxylon sagu
) starch cross‐linked with sodium triphosphate and the physicochemical properties of the potential application in batter. J FOOD PROCESS PRES 2021. [DOI: 10.1111/jfpp.15491] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Yau Seet Chi
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Hanisah Kamilah
- Department of Crop Sciences Faculty of Agriculture and Forestry Universiti Putra MalaysiaBintulu Sarawak Campus Bintulu Sarawak Malaysia
- Halal Products Research InstituteUniversiti Putra Malaysia Serdang Selangor Malaysia
| | - Yusoff Nor Shariffa
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
| | - Uthumporn Utra
- Food Technology Division School of Industrial Technology Universiti Sains Malaysia Penang Malaysia
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Adrah K, Ananey-Obiri D, Tahergorabi R. Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1914736] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
Affiliation(s)
- Kelvin Adrah
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Daniel Ananey-Obiri
- Department of Computational Sciences and Engineering, College of Engineering, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
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Modelling the Mass Transfer Kinetics of Battered and Breaded Fish Nuggets during Deep-Fat Frying at Different Frying Temperatures. J FOOD QUALITY 2020. [DOI: 10.1155/2020/8874163] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Battered and breaded fish nuggets (BBFNs) were fried at three different temperatures (160, 170, and 180°C) for 30–180 s to study the mass transfer kinetics of moisture loss and fat absorption. The mass transfer mechanism was investigated through an analysis of microstructure, surface oil (SO), and penetrated surface oil (PSO) contents of fried BBFNs. The results showed that Fick’s second law of diffusion and the first-order kinetic model could well describe the kinetics of moisture loss and fat absorption of the crust, respectively. Transfer coefficients of the two mass transports significantly increased with an increase in the frying temperature (
). With the increase in the frying temperature, pore size of the crust increased. The PSO content of the crust also increased with elevated frying temperature. These results suggest that frying temperature affects the moisture loss and fat absorption kinetics of the crust by changing its microstructure.
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Ananey-Obiri D, Matthews L, Tahergorabi R. Chicken processing by-product: A source of protein for fat uptake reduction in deep-fried chicken. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105500] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Azahrani MH, Ananey-Obiri D, Matthews L, Tahergorabi R. Development of low-fat fried fish using a two-prong strategy. CYTA - JOURNAL OF FOOD 2019. [DOI: 10.1080/19476337.2019.1661878] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
Affiliation(s)
- Malak H. Azahrani
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Daniel Ananey-Obiri
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Lovie Matthews
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
| | - Reza Tahergorabi
- Food and Nutritional Sciences Program, North Carolina Agricultural and Technical State University, Greensboro, NC, USA
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Ananey-Obiri D, Matthews L, Azahrani MH, Ibrahim SA, Galanakis CM, Tahergorabi R. Application of protein-based edible coatings for fat uptake reduction in deep-fat fried foods with an emphasis on muscle food proteins. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.08.012] [Citation(s) in RCA: 71] [Impact Index Per Article: 11.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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10
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Zeng H, Chen J, Zhai J, Wang H, Xia W, Xiong YL. Reduction of the fat content of battered and breaded fish balls during deep-fat frying using fermented bamboo shoot dietary fiber. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.052] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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11
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Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale. FOOD ENGINEERING REVIEWS 2015. [DOI: 10.1007/s12393-015-9130-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Purcell S, Wang YJ, Seo HS. Enzyme-Modified Starch as an Oil Delivery System for Bake-Only Chicken Nuggets. J Food Sci 2014; 79:C802-9. [DOI: 10.1111/1750-3841.12442] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2013] [Accepted: 02/26/2014] [Indexed: 11/28/2022]
Affiliation(s)
- Sarah Purcell
- Dept. of Food Science; Univ. of Arkansas; 2650 North Young Ave Fayetteville AR 72704 USA
| | - Ya-Jane Wang
- Dept. of Food Science; Univ. of Arkansas; 2650 North Young Ave Fayetteville AR 72704 USA
| | - Han-Seok Seo
- Dept. of Food Science; Univ. of Arkansas; 2650 North Young Ave Fayetteville AR 72704 USA
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Brannan RG, Mah E, Schott M, Yuan S, Casher KL, Myers A, Herrick C. Influence of ingredients that reduce oil absorption during immersion frying of battered and breaded foods. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201200308] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Robert G. Brannan
- Applied Health Sciences and Wellness; Grover Center E334; Ohio University Athens; OH USA
| | - Eunice Mah
- The Ohio State University, Human Sciences; OH USA
| | - Maria Schott
- Cincinnati Children's Hospital and Medical Center; Cincinnati OH USA
| | - Simin Yuan
- Applied Health Sciences and Wellness; Grover Center E334; Ohio University Athens; OH USA
| | - Katherine L. Casher
- Applied Health Sciences and Wellness; Grover Center E334; Ohio University Athens; OH USA
| | - Andrew Myers
- Applied Health Sciences and Wellness; Grover Center E334; Ohio University Athens; OH USA
| | - Christopher Herrick
- Applied Health Sciences and Wellness; Grover Center E334; Ohio University Athens; OH USA
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14
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Lazarick K, Aladedunye F, Przybylski R. Effect of breading and battering ingredients on performance of frying oils*. EUR J LIPID SCI TECH 2014. [DOI: 10.1002/ejlt.201300342] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Kelsey Lazarick
- Department of Chemistry and Biochemistry; University of Lethbridge; Lethbridge AB, Canada T1K 3M4
| | - Felix Aladedunye
- Working Group for Lipid Research; Department for Safety and Quality of Cereals; Federal Research Institute for Nutrition and Food; Max Rubner-Institut (MRI); Detmold Germany
| | - Roman Przybylski
- Department of Chemistry and Biochemistry; University of Lethbridge; Lethbridge AB, Canada T1K 3M4
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15
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Tunick MH, Onwulata CI, Thomas AE, Phillips JG, Mukhopadhyay S, Sheen S, Liu CK, Latona N, Pimentel MR, Cooke PH. Critical Evaluation of Crispy and Crunchy Textures: A Review. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2013. [DOI: 10.1080/10942912.2011.573116] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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16
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Barbut S. Microstructure, texture and colour development during crust formation on whole muscle chicken fillets. Br Poult Sci 2013; 54:176-82. [PMID: 23647180 DOI: 10.1080/00071668.2013.771393] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Abstract
1. The development of crust during a 22-min period was evaluated in an oven, and in previously cooked-in-bag products (no crust) placed in an oven for 10 min. The oven-roasted products started to develop a thin (2-4 μm) crust layer after 4 min. At that point, the colour of the fillets turned white but no browning was observed. As roasting time increased, crust thickness and shear force increased, the product turned brown and eventually black at certain spots. 2. Light microscopy revealed the shrinking of muscle fibres close to the surface, as they also lost water. At a certain point, tears between the different layers started to appear. The inner muscle fibres also progressively shrank and the spaces between them increased. Microscopy of cook-in-bag products revealed no crust formation during heating. Upon moving to the oven, crust started to form but was much faster compared with the other products. 3. Cook-in-the-bag samples showed a higher rate of cook loss during the first 12 min (to internal 70°C) compared with oven heating. This could have been due to the fast heating rate in water and/or no crust formation. 4. White colour was fully formed on water-cooked fillets within 2 min (L* = 83), while it was gradually forming on oven-roasted samples (max L* of 79 after 12 min). 5. Shear force measurements showed an increase in both treatments up to 18 min, with a decrease thereafter (when dry crust started to crack).
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Affiliation(s)
- S Barbut
- Food Science Department, University of Guelph, Guelph, ON, N1G 2W1, Canada.
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17
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Frying — Effect of coating on crust microstructure, color, and texture of lean meat portions. Meat Sci 2013; 93:269-74. [DOI: 10.1016/j.meatsci.2012.09.006] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2012] [Revised: 08/14/2012] [Accepted: 09/03/2012] [Indexed: 11/20/2022]
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18
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Myers AS, Brannan RG. Efficacy of Fresh and Dried Egg White on Inhibition of Oil Absorption during Deep Fat Frying. J FOOD QUALITY 2012. [DOI: 10.1111/j.1745-4557.2012.00454.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Affiliation(s)
- Andrew S. Myers
- School of Applied Health Sciences and Wellness; Ohio University; E334 Grover Center; Athens; OH; 45701
| | - Robert G. Brannan
- School of Applied Health Sciences and Wellness; Ohio University; E334 Grover Center; Athens; OH; 45701
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19
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Albert A, Salvador A, Schlich P, Fiszman S. Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks. Food Qual Prefer 2012. [DOI: 10.1016/j.foodqual.2011.10.003] [Citation(s) in RCA: 89] [Impact Index Per Article: 7.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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20
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Aussanasuwannakul A, Kenney PB, Brannan RG, Slider SD, Salem M, Yao J. Relating Instrumental Texture, Determined by Variable-Blade and Allo-Kramer Shear Attachments, to Sensory Analysis of Rainbow Trout, Oncorhynchus mykiss, Fillets. J Food Sci 2010; 75:S365-74. [DOI: 10.1111/j.1750-3841.2010.01770.x] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
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