Title: Effect of starches on the quality of deep-fried battered pork slices
Abstract: The effect of wheat starch,corn starch,potato starch,sweet potato starch and mung bean starch on the viscosity and batter pick-up of batters were studied. Simultaneously,the influences of these starches on the color,moisture and fat content,tender of the meat and sensory evaluation of deep -fried battered pork slices were explored. Results showed that,the viscosity of batter made with potato starch was the highest (8.7Pa·s),and its batter pick-up was the highest (57%). While,the viscosity of batter consisted with wheat starch was the lowest (only 7.5Pa·s),and its batter pick-up was the lowest (42% ). After being fried,the moisture content of batter crust consisted with potato starch was as high as 31.02%,and its fat content was the lowest (16.03% ),and the sensory evaluation value was the highest (88.89). On the contrary,the moisture content of batter crust treated with corn starch was as low as 24.82%. The fat content of batter crust treated with sweet potato starch was the highest (20.32%) and its sensory evaluation value was the lowest (58.88). Additionally ,the b* value of the batter crust obtained with mung bean starch was the highest (10.99). By comprehensive consideration , potato starch was much suitable for the processing of deep -fried battered pork slices.
Publication Year: 2013
Publication Date: 2013-01-01
Language: en
Type: article
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Cited By Count: 2
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