EFFECTS OF ADDITION LENTIL FLOUR ON THE BATTER FORMULATION ON QUALITY OF SIMULATED FRIED CRUST BY USING A DEEP-FRIED MODEL SYSTEM

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SHOKROLAHI YANCHESHMEH B.; MOHEBBI M.; VARIDI M.; ansarifar e.

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Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

EFFECTS OF ADDITION LENTIL FLOUR ON THE BATTER FORMULATION ON QUALITY OF SIMULATED FRIED CRUST BY USING A DEEP-FRIED MODEL SYSTEM

Author(s)

SHOKROLAHI YANCHESHMEH B. | MOHEBBI M. | VARIDI M. | ansarifar e.

Keywords

FRYING

DEEP-FRIED CRUST MODEL SYSTEM

LENTIL FLOUR

REDUCING OIL CONTENT

Abstract

IN THIS STUDY, THE INFLUENCES OF FRYING TIME AND LENTIL FLOUR ADDITION TO THE BATTER FORMULATION ON THE QUALITY OF SIMULATED CRISPY DEEP-FRIED CRUSTS WAS INVESTIGATED BY USING A DEEP-FRIED CRUST MODEL. TO DETERMINE THE EFFECTS OF LENTIL FLOUR, DIFFERENT CONCENTRATION OF LENTIL FLOUR (10%, 25% AND 50% W/W) WAS REPLACED WITH WHEAT FLOUR. CONTROL BATTER FORMULATION CONTAINED ONLY WHEAT FLOUR. MOISTURE CONTENT, OIL CONTENT, COLOR AND HARDNESS OF THE SAMPLES WERE DETERMINED.CRUST MODELS WERE FRIED AT 160OC AND 180OC FOR 90, 180, 270 AND 360 S. BATTER FORMULATIONS AND FRYING TIME SIGNIFICANTLY (P<0.05) AFFECTED MOISTURE CONTENT, OIL CONTENT AND COLOR OF CRUST MODELS. BATTER FORMULATION AND FRYING TIME SIGNIFICANTLY (P<0.05) AFFECTED MOISTURE AND OIL CONTENT OF CRUSTS.SUBSTITUTION OF DIFFERENT CONCENTRATION OF LENTIL FLOURS TO THE BATTER FORMULATION DECREASED THE OIL CONTENT OF THE FINAL PRODUCT.50% LENTIL FLOUR SUBSTITUTED WAS FOUND TO BE AN EFFECTIVE FORMULATION IN DECREASING OIL CONTENT OF FRIED CRUSTS IN ALL OF THE TIMES. CONTROL SAMPLE SHOWED THE LOWEST MOISTURE CONTENT AND HIGHEST OIL CONTENT AMONG ALL THE FORMULATIONS.THE MEAN MOISTURE AND FAT CONTENT OF FRIED CRUSTS CONTAINED 50% LENTIL FLOUR SUBSTITUTION AND CONTROL, FRIED AT 180OC, FOR 6 MIN WERE 0.217±0.087, 0.006±0.003, AND 0.215±0.005, 0.248±0.004, (G/G DB), RESPECTIVELY. BY INCREASING SUBSTITUTION OF LENTIL FLOUR IN BATTER FORMULATION, COLOR WAS DARKER.

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APA: Copy

SHOKROLAHI YANCHESHMEH, B., MOHEBBI, M., VARIDI, M., & ansarifar, e.. (2013). EFFECTS OF ADDITION LENTIL FLOUR ON THE BATTER FORMULATION ON QUALITY OF SIMULATED FRIED CRUST BY USING A DEEP-FRIED MODEL SYSTEM. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926671/en

Vancouver: Copy

SHOKROLAHI YANCHESHMEH B., MOHEBBI M., VARIDI M., ansarifar e.. EFFECTS OF ADDITION LENTIL FLOUR ON THE BATTER FORMULATION ON QUALITY OF SIMULATED FRIED CRUST BY USING A DEEP-FRIED MODEL SYSTEM. 2013. Available from: https://sid.ir/paper/926671/en

IEEE: Copy

B. SHOKROLAHI YANCHESHMEH, M. MOHEBBI, M. VARIDI, and e. ansarifar, “EFFECTS OF ADDITION LENTIL FLOUR ON THE BATTER FORMULATION ON QUALITY OF SIMULATED FRIED CRUST BY USING A DEEP-FRIED MODEL SYSTEM,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926671/en

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