Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
-
Lingwen Zhang
,
Mingduo Yang
Abstract
Influences of mung bean starches treated with different high hydrostatic pressure (HHP) on the properties of batters and crusts from deep-fried pork nuggets were explored. HHP-treated starch increased water retention capacity of batter and consequently the batter pick-up. The increase in pressure at 150–450 MPa could facilitate hydration and swelling of starch granules during gelatinization. The crusts containing HHP-treated starches had higher moisture and less oil content, and the oil content was 15.82 g/100 g dry weight (DW) for 450 MPa treated starch, which was much lower than that of native starch (18.39 g/100 g DW) (p<0.05). Additionally, HHP-treated starches changed the crispness of crusts with increases in the slope and decrease in the shearing distance. Results indicated that mung bean starch treated with HHP in the range of 150–450 MPa could improve the quality of deep-fried battered food.
Acknowledgments
This work was supported by Heilongjiang Province Science Foundation for Youths (No. QC2011C093), Foundation of He’nan Educational Committee (No. 12A550003), and Program for Innovative Research Team (in Science and Technology) in University of Henan Province (IRTSTHN) of China (No. 13IRTSTHN006).
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©2014 by Walter de Gruyter Berlin / Boston
Articles in the same Issue
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
Articles in the same Issue
- Frontmatter
- Review Article
- The Effect of Lactic Acid Bacteria in Food and Feed and Their Impact on Food Safety
- Research Articles
- Milk-Coagulating Extract Produced from Solanum aethiopicum Shum Fruits: Multivariate Techniques of Preparation, Thermal Stability and Effect on Milk Solids Recovery in Curd
- Optimal Removal of Experimental Points to Determine Apparent Thermal Diffusivity of Canned Products
- Mathematical Modelling of Heat Transfer in Mortadella Bologna PGI during Evaporative Pre-Cooling
- Preparation of Oxidized Starch Using Environment Friendly Chlorine Dioxide as Oxidant
- Assessment of Quality Attributes of Banana Slices Dried by Different Drying Methods
- Effects of High Hydrostatic Pressure Treated Mung Bean Starch on Characteristics of Batters and Crusts from Deep-Fried Pork Nuggets
- Exergy and Energy Analysis, Drying Kinetics and Mathematical Modeling of White Mulberry Drying Process
- Convective Drying of Apples: Kinetic Study, Evaluation of Mass Transfer Properties and Data Analysis using Artificial Neural Networks
- Identification of Eggshell Crack using BPNN and GANN in Dynamic Frequency Analysis
- Optimization of Osmotic Dehydration of Seedless Guava (Psidium guajava L.) in Sucrose Solution using Response Surface Methodology
- Effects of Screw Speed and Sesame Cake Level on Optimal Operation Conditions of Expanded Corn Grits Extrudates
- Evaluation and Optimization of Steam and Lye Peeling Processes of Sweet Potato (Ipomea batatas) using Response Surface Methodology (RSM)
- Physical Properties of Naked Oat Seeds (Avena nuda L.)
