고려대학교

초록/요약

Native and modified starches were added to wheat flour-based batter to improve texture (crispness) and oil uptake of deep-fat fried batters. Corn and rice starches of different amylose contents (high amylose corn, normal corn, waxy corn, normal rice and waxy rice) were mixed with wheat flour (1:4). The batter was prepared by adding water (mixture: water=1:1.4) was deep-fat fried at 180℃ and its texture was analyzed using a texture analyzer (TA) with Kramer shear cell, and by sensory evaluation. Pasting profile to viscosity was also measured by Rapid Viscoanalyzer. The crispness (peak number prior to breakage) and hardness (max. peak force) of the fried batter were positively correlated with amylose content in starch, but negatively correlated with residual moisture content of the fried batter and peak viscosity and breakdown in pasting viscosity profiles. Amylose in starch effectively reduced oil uptake, but made the fried batter denser. Among the modified starches tested, oxidized, acid-treated and cross-linked starches provided texture improvements. But with excessively oxidized starch, the crispness was reduced. Cross-linked starch improved crispness and reduced oil uptake of the fried batter.