Mukprasirt A, Herald T J, Boyle D L, Rausch K D
Food Science Program, Kansas State University, Manhattan 66506, USA.
Poult Sci. 2000 Sep;79(9):1356-63. doi: 10.1093/ps/79.9.1356.
The convenience and appeal of battered or breaded products have resulted in a sales increase of 100% since 1980. Because of the rapid growth of the Asian-American population and increasing consumption of rice and rice products, rice flour is a logical alternative for wheat flour in traditional batter formulation. The effects of ingredients used in rice flour-based batters on adhesion characteristic for deep-fat fried chicken drumsticks were studied by laser scanning confocal microscopy (LSCM) and texture analysis. Raw chicken drumsticks were predusted with egg albumin powder before dipping into batters prepared from combinations of rice flour, yellow corn flour, oxidized cornstarch, methylcellulose, or xanthan gum. The drumsticks were fried at 175+/-5 C until the internal temperature reached at least 71 C. For LSCM, samples were fixed overnight and were sectioned by vibratome (200 microm) before viewing. Batter adhesion was determined using an attachment specifically designed for chicken drumsticks. Microstructural analysis showed that batter formulated with a 50:50 mixture of rice and corn flours adhered better to drumsticks than batter with other rice flour ratios. Xanthan gum (0.2%) or methylcellulose (0.3%) alone had poor adhesion to chicken skin. However, when combined with other ingredients, xanthan gum increased the amount of batter pick-up before frying by increasing viscosity. Egg albumin significantly facilitated batter adhesion. The results from texture analysis supported the microstructural studies. As rice flour ratio increased from 50 to 70%, the binding force decreased. Rice flour showed potential as an alternative to wheat flour for batter formulas when the appropriate levels of oxidized starch, xanthan gum, and methylcellulose were included in the formulation.
自1980年以来，裹面糊或面包屑产品的便利性和吸引力使其销量增长了100%。由于亚裔美国人人口的快速增长以及大米和大米制品消费量的增加，在传统面糊配方中，米粉是替代小麦粉的合理选择。通过激光扫描共聚焦显微镜（LSCM）和质地分析，研究了以米粉为基础的面糊中使用的成分对油炸鸡腿粘附特性的影响。生鸡腿在浸入由米粉、黄玉米粉、氧化玉米淀粉、甲基纤维素或黄原胶组合制成的面糊之前，先用蛋清粉预裹粉。鸡腿在175±5℃下油炸，直到内部温度至少达到71℃。对于LSCM，样品固定过夜，在观察前用振动切片机切成200微米厚的切片。使用专门为鸡腿设计的附件测定面糊附着力。微观结构分析表明，由米粉和玉米粉按50:50混合配制的面糊比其他米粉比例的面糊更能牢固地粘附在鸡腿上。单独使用0.2%的黄原胶或0.3%的甲基纤维素对鸡皮的粘附性较差。然而，当与其他成分混合时，黄原胶通过增加粘度提高了油炸前的面糊附着量。蛋清显著促进了面糊的粘附。质地分析结果支持了微观结构研究。随着米粉比例从50%增加到70%，结合力下降。当配方中包含适当水平的氧化淀粉、黄原胶和甲基纤维素时，米粉在面糊配方中显示出替代小麦粉的潜力。
