Application of starch-albumen powder as breading material in fried foods: An optimization study

Shittu, Taofik Akinyemi and Ogunjinm, Oluwaseun and Ola, Ibukun Adekola and Sobukola, Olajide Philip and Sogunle, Olajide Mark and Olayanju, T.M.A. and Dairo, Olawale Usman (2015) Application of starch-albumen powder as breading material in fried foods: An optimization study. Journal of Culinary Science & Technology, 14 (1). pp. 22-35. ISSN 1542-8044

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Abstract

The potential of using starch-albumen powder (SAP) as solid coating powder for fried food application was studied. Egg albumen was mixed with 10–30% dried starch and dried at 40–60°C air velocity of 4.5 m/s to produce SAP. SAP was used to coat wet yam chips prior to frying at 180°C for 3 min. The drying temperature and starch content in SAP significantly affected the oil uptake and moisture of fried chips. The increased amount of albumen (or reduced starch) content significantly reduced oil uptake. The sensory attributes influenced the overall acceptability of the fried chips in the order of taste > flavor > texture > appearance. To minimize oil uptake and moisture content and maximize acceptability of the fried chips, SAP dried at temperature of 40°C with starch content of 11.3% should be used. The study further indicates the potential of using SAP as coating in some other food products.

Item Type: Article
Subjects: T Technology > TP Chemical technology
T Technology > TX Home economics
Depositing User: TOLUWANI BOTU
Date Deposited: 11 Jan 2019 07:45
Last Modified: 11 Jan 2019 07:45
URI: https://eprints.lmu.edu.ng/id/eprint/1803

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