« Previous AbstractConfigural processing of odor mixture: does the learning of elements prevent the perception of configuration in the newborn rabbit?    Next AbstractEffect of Methanethiol Concentration on Sulfur Production in Biological Desulfurization Systems under Haloalkaline Conditions »

Food Chem

Title:		"Extruded flour improves batter pick-up, coating crispness and aroma profile"
Author(s):		Roman L; Pico J; Antolin B; Martinez MM; Gomez M;
Address:		"Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain. Electronic address: laura.roman@iaf.uva.es. I.U.Cinquima, Analytical Chemistry Group, University of Valladolid, Valladolid, Spain. School of Engineering, University of Guelph, Guelph, ON N1G 2W1, Canada; Department of Food Science, University of Guelph, Guelph, ON N1G 2W1, Canada. Food Technology Area, College of Agricultural Engineering, University of Valladolid, 34004 Palencia, Spain"
Journal Title:		Food Chem
Year:		2018
Volume:		20180330
Issue:
Page Number:		106 - 114
DOI:		10.1016/j.foodchem.2018.03.136
ISSN/ISBN:		1873-7072 (Electronic) 0308-8146 (Linking)
Abstract:		"Fried battered foods are widely consumed worldwide. In this study, the influence of the replacement of native wheat flour by extruded flours (7.5 and 15%) subjected to different extrusion severities on chicken nuggets was assessed. Microstructure, pick-up, moisture and fat content, texture, colour, volatile profile, and consumer acceptability were evaluated. Extruded flour replacement resulted in batters with improved pick-up with increasing percentage and severity of extrusion treatment. Extruded flour also contributed to a moisture increase, while oil remained practically unchanged. Textural properties highlighted a higher crispness of batters made with high-severity treatment extruded flours. Volatile compounds analyses revealed lower amount of lipid oxidation (lower rancidity notes) and higher furfuryl alcohol content (pleasant aroma and darker crust) in fried batters containing extruded flour. Consumers testing showed that batters made with intermediate-severity treatment extruded flour presented the best acceptability. These results confirm that extruded flour inclusion improves the quality of deep-fried batters"
Keywords:		Animals Chickens Color Cooking/*methods *Flour/analysis Food Handling/*methods Furans/analysis Humans Oxidation-Reduction Poultry Products Taste Triticum/chemistry Volatile Organic Compounds/*analysis Aroma Batter Coating Extrusion Pick-up Texture Volatil;
Notes:		"MedlineRoman, Laura Pico, Joana Antolin, Beatriz Martinez, Mario M Gomez, Manuel eng England 2018/04/28 Food Chem. 2018 Sep 15; 260:106-114. doi: 10.1016/j.foodchem.2018.03.136. Epub 2018 Mar 30"