Presentation Information
[3Da07]Analysis of effect of sugars on fried food processing
*Yoshihiro Ueda1, Tsukuru Kitajima1, Akiko Koizumi2, Machiko Mineki3, Sadashi Kyan1 (1. Warabeya Nichiyo Foods Co., 2. Tamagawa University, 3. Tokyo Kasei University)
Keywords:
Fried foods,Texture properties,Chilled storage,Moisture content,Scanning Electron Microscope
[Purpose] Food loss in processed foods is a major social issue. Research is being conducted to examine the production process of processed foods and extend their expiration dates. The deep-frying process affects the quality of the food ingredients. The quality has deteriorated significantly. Based on the perspective of food loss, this study examined the effect of deep-fry batter on improving the stability of food quality.
[Method] We conducted experiments using a batter made from modified starch and various other ingredients. Pork loin meat was used as the fried ingredient. A certain amount of flour, batter and breadcrumbs were powdered to the meat. Deep-fry was done at 165℃ for 3 minutes 30 seconds, then stored in a chilled environment for 4 days. We then measured the weight of the fried food, the moisture and oil content of the ingredients, and Histological analysis was performed using a scanning electron microscope.
[Result] Deep-fried meat cooked using new batter containing certain sugars, compared to cooking with control batter, the total content of moisture and oil in fried foods (meat) was relatively well maintained. The weight ratio of fried foods (weight after frying/weight before frying) differed by approximately 3-5% or more (p < 0.05). These results suggest that by using new batter containing added sugars, it may be possible to create a product that prevents deterioration of the quality of fried foods (meat) even when stored in a refrigerated environment.
[Method] We conducted experiments using a batter made from modified starch and various other ingredients. Pork loin meat was used as the fried ingredient. A certain amount of flour, batter and breadcrumbs were powdered to the meat. Deep-fry was done at 165℃ for 3 minutes 30 seconds, then stored in a chilled environment for 4 days. We then measured the weight of the fried food, the moisture and oil content of the ingredients, and Histological analysis was performed using a scanning electron microscope.
[Result] Deep-fried meat cooked using new batter containing certain sugars, compared to cooking with control batter, the total content of moisture and oil in fried foods (meat) was relatively well maintained. The weight ratio of fried foods (weight after frying/weight before frying) differed by approximately 3-5% or more (p < 0.05). These results suggest that by using new batter containing added sugars, it may be possible to create a product that prevents deterioration of the quality of fried foods (meat) even when stored in a refrigerated environment.
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