Cover Image

Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters

Purpose: Deep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of bana...

Full description

Saved in:
Bibliographic Details
Main Authors: Vengu, Sharmila, Ravandran, Haswini Paniker, Gannasin, Sri Puvanesvari, Muhammad, Kharidah
Format: Article
Language:English
Published: Emerald 2020
Online Access:http://psasir.upm.edu.my/id/eprint/88610/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88610/
https://www.emerald.com/insight/
Tags: Add Tag
No Tags, Be the first to tag this record!
id my.upm.eprints.88610
record_format eprints
spelling my.upm.eprints.886102021-12-14T22:50:26Z http://psasir.upm.edu.my/id/eprint/88610/ Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters Vengu, Sharmila Ravandran, Haswini Paniker Gannasin, Sri Puvanesvari Muhammad, Kharidah Purpose: Deep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI). Design/methodology/approach: Banana fritter batters were prepared with individual addition of 2% PCN (w/w), 10% WPI (w/w), 10% SPI (w/w), combination of 2% PCN and 10% WPI, combination of 2% PCN and 10% SPI and control (without hydrocolloid addition). Batter viscosity (Pa.s) and batter pick-up (%) were determined. Banana fritters were analysed for moisture and fat contents, moisture loss, colour, hardness and sensory characteristics. Findings: Hydrocolloid addition in the batter system resulted in a higher batter pick-up and viscosity in comparison to control batter system. Moisture loss from banana fritters with batter formulation of 2% PCN and 10% SPI was the lowest while the reduction in oil content (55%) was the highest. Banana fritters with inclusion of hydrocolloids in the batter formulation were equally accepted as the control sample by the sensory panelists with a score range between 6 and 7 for most of the sensory attributes evaluated except for oiliness. Originality/value: Application of PCN and SPI in batter system to develop banana fritters with low oil content, moist fruit core and crunchy crust is reported for the first time. Batter premix containing PCN and SPI can be produced for fresh and frozen fritters preparation. Emerald 2020 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/88610/1/ABSTRACT.pdf Vengu, Sharmila and Ravandran, Haswini Paniker and Gannasin, Sri Puvanesvari and Muhammad, Kharidah (2020) Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters. British Food Journal, 122 (10). 3227 - 3238. ISSN 0007-070X https://www.emerald.com/insight/ 10.1108/BFJ-02-2020-0114
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description Purpose: Deep-fried banana (Musa spp.) fritters is one of the frequently consumed fruit based snacks in Southeast Asian countries despite its substantial amount of oil content. Consistent with the demand for low fat food with maintained palatability, this study aimed to determine the quality of banana fritters as affected by batter system containing selected hydrocolloids such as pectin (PCN), whey protein isolate (WPI) and soy protein isolate (SPI). Design/methodology/approach: Banana fritter batters were prepared with individual addition of 2% PCN (w/w), 10% WPI (w/w), 10% SPI (w/w), combination of 2% PCN and 10% WPI, combination of 2% PCN and 10% SPI and control (without hydrocolloid addition). Batter viscosity (Pa.s) and batter pick-up (%) were determined. Banana fritters were analysed for moisture and fat contents, moisture loss, colour, hardness and sensory characteristics. Findings: Hydrocolloid addition in the batter system resulted in a higher batter pick-up and viscosity in comparison to control batter system. Moisture loss from banana fritters with batter formulation of 2% PCN and 10% SPI was the lowest while the reduction in oil content (55%) was the highest. Banana fritters with inclusion of hydrocolloids in the batter formulation were equally accepted as the control sample by the sensory panelists with a score range between 6 and 7 for most of the sensory attributes evaluated except for oiliness. Originality/value: Application of PCN and SPI in batter system to develop banana fritters with low oil content, moist fruit core and crunchy crust is reported for the first time. Batter premix containing PCN and SPI can be produced for fresh and frozen fritters preparation.
format Article
author Vengu, Sharmila
Ravandran, Haswini Paniker
Gannasin, Sri Puvanesvari
Muhammad, Kharidah
spellingShingle Vengu, Sharmila
Ravandran, Haswini Paniker
Gannasin, Sri Puvanesvari
Muhammad, Kharidah
Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters
author_facet Vengu, Sharmila
Ravandran, Haswini Paniker
Gannasin, Sri Puvanesvari
Muhammad, Kharidah
author_sort Vengu, Sharmila
title Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters
title_short Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters
title_full Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters
title_fullStr Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters
title_full_unstemmed Effect of hydrocolloid addition on batter properties and quality of deep-fried banana (Musa spp.) fritters
title_sort effect of hydrocolloid addition on batter properties and quality of deep-fried banana (musa spp.) fritters
publisher Emerald
publishDate 2020
url http://psasir.upm.edu.my/id/eprint/88610/1/ABSTRACT.pdf
http://psasir.upm.edu.my/id/eprint/88610/
https://www.emerald.com/insight/
_version_ 1720438537901309952
score 13.211869

Similar Items