TY - JOUR
T1 - The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog
AU - Rahimi, Jamshid
AU - Adedeji, Akinbode
AU - Ngadi, Michael
PY - 2019/12/1
Y1 - 2019/12/1
N2 - The purpose of the study was to understand the mechanism of microstructural changes in vegetable-based meat analogs coated with different batter formulations. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, predried at various durations, and subsequently fried. The effect of batter formulation, predrying time, and frying time on spaces occupied by air (porosity, SOA), moisture (SOM), and fat (SOF) in the core region (the meat analog) was studied. The SOA, SOM, and SOF ranged between 8.28–32.72%, 16.73–58.31%, and 16.73–58.31%, respectively. All three fractions of pores in the meat analog were significantly influenced by predrying and frying times; however, batter formulation did not show any significant influence. Batter formulation did not show any significant influence on moisture and fat content within the meat analog. Fat content was not influenced by frying time; and only 90 min predrying made a difference.
AB - The purpose of the study was to understand the mechanism of microstructural changes in vegetable-based meat analogs coated with different batter formulations. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, predried at various durations, and subsequently fried. The effect of batter formulation, predrying time, and frying time on spaces occupied by air (porosity, SOA), moisture (SOM), and fat (SOF) in the core region (the meat analog) was studied. The SOA, SOM, and SOF ranged between 8.28–32.72%, 16.73–58.31%, and 16.73–58.31%, respectively. All three fractions of pores in the meat analog were significantly influenced by predrying and frying times; however, batter formulation did not show any significant influence. Batter formulation did not show any significant influence on moisture and fat content within the meat analog. Fat content was not influenced by frying time; and only 90 min predrying made a difference.
KW - batter formulation
KW - frying
KW - interparticle space
KW - meat analog
KW - predrying
UR - http://www.scopus.com/inward/record.url?scp=85067384606&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85067384606&partnerID=8YFLogxK
U2 - 10.1111/jtxs.12448
DO - 10.1111/jtxs.12448
M3 - Article
C2 - 31131444
AN - SCOPUS:85067384606
SN - 0022-4901
VL - 50
SP - 474
EP - 481
JO - Journal of Texture Studies
JF - Journal of Texture Studies
IS - 6
ER -