TITLE:
Studying Some Physicochemical Characteristics of Crust Coated with White Egg and Chitosan Using a Deep-Fried Model System
AUTHORS:
Elham Ansarifar, Mohebbat Mohebbi, Fakhri Shahid
KEYWORDS:
Frying; Deep-Fried Crust Model System; Chitosan; White Egg
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.3 No.5,
May
17,
2012
ABSTRACT: In this paper, the effects of frying time, white egg (0%, 5% and 10% w/w) and chitosan (0%, 0.5% and 1.5% w/w) addition to the batter formulation on the quality of simulated crispy deep-fried Kurdish cheese nugget crusts was studied by using a deep-fried crust model. Moisture content, oil content, color and hardness of the samples were determined. Crust models were fried at 190℃ for 60, 120 and 180 s. Batter formulations and frying time significantly (p