Rheological properties of wheat flour-based batters containing tapioca starch on the quality of fried chicken wingsticks

研究機関名

Kasetsart University, Faculty of Agro-Industry, Thai land

http://www.ku.ac.th

代表者

Rungnaphar Pongsawatmanit

本研究の要旨

■ Introduction

Application of batter containing different flours provides unique flavors and textures in fried products. The amount of batter coating on food surface depending on viscosity and temperature of batter determines the quality of fried product. Tapioca starch is a favorable thickener used in food industries due to its high viscosity, clear appearance, and low production cost, compared to other starches. Therefore, the objective of this study was to determine the effect of tapioca starch on the viscosities of wheat flour-based batters at different temperatures and oil uptake in fried chicken wingsticks.

■ Materials and methods

Commercial all-purpose wheat flour and tapioca starch were mixed at different ratios (100:0, 75:25 and 50:50). The obtained flour blend (91.4%), leavening powder (3.1%) and salt (5.5%) were mixed with water at the proportion of 1:1.3 (w/w) and kept for 1 h at 10℃ after well mixing. Viscosity values of the batters were measured as a function of shear rate at 10, 15, 20 and 25℃ using Brookfield viscometer (DV-III). Batter pickup of batter maintaining at 15℃ coated on chicken wingsticks used as a food model was determined before frying. The battered wingsticks were deep-fat fried in palm olein oil at 180 5℃ for 4 min (to obtain the internal temperature about 75 ℃) with and without oven heating (150℃ for 8 min). Oil uptake was determined from ground fried battered pieces.

■ Results

The apparent viscosity of batter decreased with increasing tapioca starch substitution and the temperature (Fig.1). The batter pickup on chicken wingsticks controlled at 15℃ decreased with increasing tapioca starch substitution (Table 1). Fat contents in fried products revealed the lower value with further oven heating and more tapioca starch substitutions (Table 1).

Fig.1 Apparent viscosity(at shear rate 50 1/s)as a function of temperature of batters prepared from various mixing ratios of wheat flour and tapioca starch(100:0,75:25,50:50).

Table.1 Effect of tapioca starch in wheat flour based-batter formulation on batter pickup at 15℃ and fat contents of fried battered crusts of chicken winfstick^*

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