Songklnkrin J. Si. Tehnol. (Suppl.1), -34, pril 08 http://www.sjst.psu..th Originl rtile Effet of edible oting ingredients inorported into predusting mix on moisture ontent, ft ontent nd onsumer eptbility of fried breded produt Worpong Uswkesmnee 1 *, Mnjeet S. Chinnn 2, Phisn Wuttijumnong 3, nuvt Jnghud 4, nd Nongnuh Rkskulthi 1 Deprtment of Food Tehnology, Fulty of gro-industry, Prine of Songkl University, Ht Yi, Songkhl, 90112 Thilnd. 2 Deprtment of Food Siene nd Tehnology, University of Georgi, Griffin, G, 223-1797 US. 3 Deprtment of gro Industril Mngement Tehnology, Fulty of gro-industry, Prine of Songkl University, Ht Yi, Songkhl, 90112 Thilnd. 4 Deprtment of Produt Development, Fulty of gro-industry, Deprtment of Fishery Produts, Fulty of Fisheries, Ksetsrt University, Chtuhk, ngkok, 900 Thilnd. Reeived 29 Deember 06; epted Otober 07 bstrt The effet of edible otings nd their onentrtions on moisture nd ft ontents of fried breded potto were investigted. Hydroxypropyl methylellulose (HPMC), methylellulose (MC) or whet gluten (WG) were inorporte into predusting mix to hieve oting mteril onentrtion of 3-12% (w/w). lnhed pottoes were first oted with predusting mix nd followed sequentilly by bttering, breding nd deep frying t 170 C for 3 min. nd ft ontents in the ore nd rust of smple nd intt smples were determined. It ws found tht HPMC nd MC ould redue moisture loss nd ft bsorption thn WG. Predusting mix with 6% MC ws the most effetive to retin moisture nd redue ft bsorption. This predusting mix ws then pplied to ommeril breded shrimps. In both prefried nd fried produts, treted breded shrimps hd more moisture nd less ft thn untreted breded shrimps. They lso were lower in produt hrdness nd rust hrdness thn untreted smples. Sensory evlution showed tht treted nd untreted shrimp smples hd similr rting for pperne, olor, flvor, tste, texture nd overll. Treted breded shrimp ws eptble to the onsumers. The pplition of edible otings into predusting mix n be esily introdued into the prodution proess nd is benefiil to both food industry nd onsumers. Keywords: edible oting, deep ft frying, moisture ontent, ft ontent, breded shrimp 1. Introdution Deep ft frying foods ply n importnt role in food preprtion, espeilly in onveniene foods. Fried foods onstitute primry hoie in our diets nd hve remined ever *Corresponding uthor. Emil ddress: worpong.u@psu..th populr mong tody s onsumers of ll ges. euse of hnges in lifestyle of onsumers in terms of preprtion nd onsumption of food tht requires little time, the reltive importne of fried foods hs eslted into the resturnts, fst food joints nd supermrkets s redy-to-et or esy-toprepre entrées for immedite onsumption. In generl, fried bttered nd breded produts re either bttered (pufftempur) or bttered nd breded (interfe-dhesion) prior
26 Uswkesmnee, et l. / Songklnkrin J. Si. Tehnol. (Suppl.1), -34, 08 to deep ft frying (Loewe, 1993). They n be lssified bsed on the substrte tht is being oted suh s, met, fish nd vegetbles (rndt, 02). tter used for fried foods n be defined s liquid dough, bsilly onsisting of flours, strhes, sesoning nd wter. tters hve beome more sophistited omplex systems in whih the nture of the ingredients is very wide rnging nd their intertion ffets the finished produt (Fiszmn nd Slvdor, 03). There re some studies showing the bsi ingredients tht ontribute better overing hrteristis nd finl texture of fried produts (ixuli et l., 03; Slvdor et l., 02). Frying lends severl entiing hrteristis inluding pperne, rom, flvor nd texture (rispness); however, the quntity of oil in fried food hs inresed fter frying. Sine onsumers re onerned bout the helth risks ssoited with ft onsumption nd low ft foods, there is need for reduing oil bsorption in fried produts. Lowering the overll ft ontent without dversely ltering the rispy outer lyer nd softer inner texture will enhne the ppel of fried foods (Hunter, 1991; Vrel, 1988). One pproh would be to use n edible film ingredient tht will improve the oting performne nd serve s shield to ontrol the diffusion of moisture nd ft in bttered nd breding produts. Vrious types of edible otings nd films hve been reported on the pplition in fried food, inluding geltine, gelln gum, k-rrgeenn-konj-blend, loust ben gum, mirorystlline ellulose, petin, sodium seinte, soy-protein isolte, whet gluten, whey protein isolte (lbert nd Mittl, 02), methylellulose (lbert nd Mittl, 02; Holowni et l., 00; Mllikrjunn et l., 1997), orn zein (Mllikrjunn et l., 1997) nd hydroxypropyl methylellulose (lsubrmnim et l., 1997; Holowni et l., 00; Mllikrjunn et l., 1997). The pplition of edible oting nd film hs been rried out on diret oting to produt surfe s reported by lbert nd Mittl (02) nd lsubrmnim et l. (1997). The ommon pplition methods were dipping, sprying or sting. Mteril ws oted or wrpped with film prior to the further proess. On the other hnd, severl studies hve been done on the effet of dding edible ingredients into btter formultion (Snz et l., 04; Holowni et l., 00). However, limited reserh work hs demonstrted the use of edible oting ingredients inorported into predusting mix. The objetives of this study were 1) to evlute brrier property of oting ingredients i.e. hydroxypropyl methylellulose (HPMC), methylellulose (MC) nd whet gluten (WG) inorported into predusting mix in bttered nd breded pottoes, nd 2) to investigte the effet of edible oting ingredient on texturl properties nd sensory eptbility of the produt. 2. Mterils nd Methods The experiments were onduted using three types of oting ingredients: hydroxypropyl methylellulose (HPMC), methylellulose (MC), nd whet gluten (WG). HPMC, food grde E4M nd MC, food grde 4M were provided by The Dow Chemil Compny (Midlnd, MI, US). WG (pprox. 80% protein), ws obtined from Sigm-ldrih Compny (St. Louis, MO, US). ttering nd breding ingredients inlude whet flour, orn flour, rie flour, sugr, slt, grli powder, ground white pepper nd bred rumb were purhsed from the lol groery store. Modified strhes used in predust nd btter formultion (tterbind S, Crispfilm nd Crisp Cot UC ) were obtined from the Ntionl Strh nd Chemil Compny (ridgewter, NJ, US). 2.1 The use of edible oting ingredient in breded potto si predusting mix onsisted of whet flour, tterbind S nd Crispfilm (1:2:1 w/w/w). The dry ingredients were weighed, ombined nd sifted severl times for the uniformity. HPMC, MC nd WG were inorported into the bsi predusting mix by dding 3, 6, 9 nd 12% (w/w) of eh oting ingredient to bsi predusting mix. Eh tretment ws mixed nd sifted five times in order to obtin uniform distribution of edible otings. The bsi predusting mix without dding HPMC, MC or WG ws used s ontrol. tter formultion onsisted of whet flour (%), tterbind S (18%), Crisp film (12%), Crisp Cot UC (%), orn flour (6%), rie flour (3%), sugr (4%), slt (4%), grli powder (1.%) nd ground white pepper (1.%). The btter ws prepred by blending the dry ingredients with refrigerted deionized wter ( C) using Hobrt mixer (Hobrt Mnufturing Co., Troy, OH, US) t speed 1 for 3 min. The weight rtio of dry mix to wter ws 1:1.1. The smples were predusted with 8% (w/w) of predusting mix, bttered with visous btter nd breded with bred rumb. fter bttering nd breding, smples were fried in soyben oil (Golden Chef, DM Pkged, Detur, IL, US), using deep ft fryer (Wells uto Fryer, Wells Mnufturing Co., Sn Frniso, C, US) set t 170 C for 3 min. ll fried smples were drined for 1 min nd llowed to ool down to mbient temperture on pper towels for min. ontent of the fried smples ws mesured seprtely for the ore, rust nd intt portions. ontent ws determined s the weight loss of smple fter drying using freeze dryer (Virtis Freeze dryer, Virtis Compny, Grdiner, NY, US). The ft ontent of freeze dried smples ws determined using Lbono Goldfish Ft nd Oil Extrtor (Lbono Corp., Knss City, MO, US) for the extrtion period of 24 h nd petroleum ether ws used s the extrtion solvent (OC, 1999). The texture nlyses were ssessed bsed on the brrier properties of otings to redue moisture loss nd ft bsorption. The most promising tretment ws seleted to ompre with the ontrol smple. The treted intt smples were prepred nd fried in the sme mnner s mention previously. The
Uswkesmnee, et l. / Songklnkrin J. Si. Tehnol. (Suppl.1), -34, 08 27 texture nlysis ws performed by the ompression method with ten bldes Krmer Sher Cell using Instron Universl Mteril Testing System (Instron model 00 R, Instron Corportion, Cnton, M, US). The rosshed speed of the instrument ws set t 0 mm/min. The dt on mximum fore (hrdness) nd re up to the mximum pek fore ws reorded nd lulted by the Merlin softwre. The most promising oting ondition ws lso pplied to the ommeril breded shrimp. 2.2 The pplition of edible oting ingredient in ommeril breded shrimp Fresh white shrimp (Litopeneus vnnmei) were used s food mtrix for the oting pplition. Shrimp were wshed, beheded nd peeled while leving the til portion on. The shrimp were deveined nd wshed in old wter nd drined for minute. The shrimps were then individully frozen with liquid CO 2 using spirl belt freezer nd stored t -18 C until used. Commeril predusting mix (Code PP-003) ws used s the bse ingredient nd mixed with MC t 6% (w/w) onentrtion. The mixtures were mixed nd sifted five times in order to ensure uniform distribution of film ingredient. The visous btter ws prepred from the ommeril btter mix (Code P-001). The btter powders were mixed with old wter using mixer. The weight rtio of dry mix to wter ws 1:1.2. fter preprtion, the btter ws poured into try whih ws ooled with ie under the try. The frozen shrimps were first dipped in wter for s, nd then predusted with predusting powder (with nd without edible film ingredient). The dust pikup ws ontrolled t pproximtely % of shrimp weight. The shrimps were immersed in btter for s nd llowed to drip for s. The bttered shrimps were breded with breded rumb (Code WD2-12) nd kept in hilled room (4 C) until frying. The breded shrimps were prefried for 1. min in vegetble oil in ontinuous belt fryer t 180 C. The prefried produt ws frozen using liquid CO 2 in the spirl belt freezer for min. The breded shrimps were pked in plsti bg. The frozen smples were trnsported in styrofom box to the Deprtment of Food Tehnology, Prine of Songkl University, nd stored t -18 C until the physiohemil nlyses, sensory evlution nd onsumer eptne test were onduted. nd ft nlyses were performed on prefried s well s finl fried breded smples. The prefried smples were thwed in hilled room t 4 C for 12 h. The smples were seprted into ore portion, rust portion nd intt. Eh smple ws ground with the grinder (Moulinette model 327, Spin). ontent ws determined s the weight lost of smples fter drying using freeze dryer (Dur Top/ Dur Dry MP, FTS Systems, Stone Ridge, NY, US). The dried smples used for moisture ontent determintion were subsequently extrted with petroleum ether in Soxhlet pprtus during period of 14 h (OC, 1999). For the finl fried smples, the prefried smples were fried in soyben oil t 170 C for 3 min. The smples were ooled for min t mbient temperture. The smples were seprted into ore portion, rust portion nd intt. Eh smple ws ground with the grinder. nd ft ontents were determined s desribed bove. The texture mesurement of finl fried treted nd ontrol breded shrimp ws mde using texture nlyzer (T. XT2i, Stble Miro System, Godlming, Surey, UK) interfed with dt proess texture expert version 1.17. The smples were fried in soyben oil t 170 C for 3 min nd drined for 1 min. The fried smples were ooled for min t mbient temperture. The texture mesurements re desribed below. Krmer sher test: Two piees of edible portion of breded shrimp were pled ross the bottom of five blde Krmer sher ell. ldes were driven downwrd t the speed of 2 mm/s nd using kg lod ell. The pek fore (firmness) nd re up to the pek fore from the fore deformtion urve were obtined. Six replitions were nlyzed for eh smple. Punture test: ylindril flt end punh (2 mm dimeter probe) ws used. The operting prmeter onsisted of test speed of 1.7 mm/s nd the punture trveled mm into the fried breded shrimp. The penetrtion fore of rust (hrdness) ws obtined for fifteen replites per smple. Sensory test of fried breded shrimp ws performed. The frozen prefried breded shrimps were fried t 170 C for 3 min. oth treted nd ontrol smples were fried t the sme time in prtitioned bsket. fter frying, the smples were pled on preoded styrofom plte nd served to the pnelist within min. Fried breded shrimp oted with MC (inorported into predusting mix) nd ontrol were evluted by the 36 untrined pnelists. Pnelists hd been instruted to et t lest one-third of eh smple nd to rinse their mouth with wter between smples. Cups were provided for expetortion of smples if the pnelists did not wish to swllow the smples. Diretionl Pired Differene Test (Two lterntive Fore Choie) ws performed to determine if the pnelists ould distinguish the rispness between treted nd ontrol smples. Eh smple ws oded with three digit rndom numbers nd both presented to the pnelist in blned nd rndomized order. The pnelists were sked to tste the smples from the left to the right nd indite whih of two smples ws risper. Hedoni sle ws used by pnelists to evlute texture, pperne, olor, rom, flvor, nd overll. These ttributes were rted on 9-point hedoni sle (Perym nd Pilgrim, 197) wherein 9 = like extremely, 8 = like very muh, 7 = like modertely, 6 = like little, = neither like nor dislike, 4 = dislike little, 3 = dislike modertely, 2 = dislike very muh, 1 = dislike extremely. Two fried breded shrimps were presented to pnelists mondilly. ll pnel sessions were onduted in sensory pnel both illuminted with 60W dylight blue light. Consumer eptbility test ws onduted on treted breded shrimps. The frozen prefried breded shrimps were
28 Uswkesmnee, et l. / Songklnkrin J. Si. Tehnol. (Suppl.1), -34, 08 trnsported in oolers to the testing re. The treted smples were fried in soyben oil t 170 C for 3 min nd drined for 1 min. fter frying, two piees of smples were pled on the styrofom plte nd served to the onsumers within min. One hundred nd forty eight onsumers prtiipted in this study. Prtiipnts were lol residents of the southern prt s well s fulty stff nd students t Prine of Songkl University (PSU). Consumer test ws onduted on the PSU Open Week. The onsumers were presented with the smple treted with MC nd sked to rte their overll liking nd eptne of flvor, texture pperne, olor nd rom on 9-point hedoni sle (Perym nd Pilgrim, 197) using pper bllot. fter the onsumer evlution, they were sked to provide demogrphi informtion inluding gender, ge, edution level, inome nd informtion bout their generl preferenes for breded sefood. 2.3 Sttistil nlysis Sttistil nlysis ws performed using Generl Liner Model (GLM) to test the effets of edible otings ingredient inorported into predusting mix on the produt s moisture nd ft ontent. Dunn s Multiple Rnge Test (DMRT) ws used to estimte the signifint differenes mong the mens t 9% onfidene levels. The smple t-test ws pplied to nlyze the signifint differenes of firmness nd tenderness between the ontrol nd treted smples (SS, 1989). 3. Results nd Disussion Ft () 7 b b b b d de d e f 70 g 6 60 C CD CD D CD 0 CR 3% HPMC 3% MC 3% WG 6% HPMC 6% MC 6% WG 9% HPMC 9% MC 9% WG 12% HPMC 12% MC 12% WG (b) Ft CD C CD E DE DE DE F FG G b b b b b CR 3% HPMC 3% MC 3% WG 6% HPMC 6% MC 6% WG 9% HPMC 9% MC 9% WG 12% HPMC 12% MC 12% WG () Ft C CDE CDE CD DE E 0 E F b b b b b b b F b b b d 4 Ft (%) Ft (%) Ft (%) 3.1 Effet of inorported oting ingredients on brrier properties nd physil properties of breded pottoes CR 3% HPMC 3% MC 3% WG 6% HPMC 6% MC 6% WG 9% HPMC 9% MC 9% WG 12% HPMC 12% MC 12% WG Type of edible oting ingredients 1) nd ft brrier properties Figure 1. Effet of edible oting ingredients inorported into predusting mix on the moisture nd ft ontent of fried potto; ore (), rust (b) nd intt (); For eh moisture nd ft vlue, brs with different letters re signifintly different (p<0.0); CR = ontrol, 3-12% HPMC = 3-12% of hydroxypropyl methylellulose inorported into predusting mix, 3-12% WG = 3-12% of whet gluten inorported into predusting mix This experiment investigted the effet of edible oting ingredients inorported into predusting mix using HPMC, MC nd WG. The effet of type nd onentrtion of edible ingredients inorported into predusting mix on moisture nd ft ontent of fried breded potto were determined. It ws found tht HPMC, MC nd WG ould redue moisture loss nd ft bsorption in ore, rust nd intt portion of fried breded potto when inorported into predusting mix (Figure 1). In the ore portion, the moisture ontent of ore portion inresed when HPMC, MC nd WG were pplied ompre to ontrol, espeilly when the MC onentrtions inresed up to 6%. No signifint differene in inresing moisture retention ws found between 6% MC to 12%MC. The similr fvorble effet ws found when the HPMC onentrtions inresed up to 9%, while non-signifint differene in inresing moisture retention ws found between 9% nd 12% HPMC. WG hd less effet in inresing the moisture retention in the ore portion of fried breded potto thn MC nd HPMC. Inresing in WG onentrtions up to 6% resulted in signifintly inresed moisture ontent ompred to ontrol. For the ft ontent, inresing HPMC onentrtions from 9% to 12% resulted in signifintly deresed ft bsorption ompred to ontrol, wheres inresing MC onentrtions from 6% to 12% resulted in signifintly redued ft bsorption. However, there ws no signifint differene between ontrol nd WG treted smples. This indited tht WG hd no effet on reduing ft bsorption in the ore portion. Overll, upon ompring the effets of ll three edible oting ingredients on moisture nd ft ontent of the ore portions of fried smples, it ws found tht MC ws more effetive thn HPMC nd WG (Figure 1).
Uswkesmnee, et l. / Songklnkrin J. Si. Tehnol. (Suppl.1), -34, 08 29 In the rust portion, the moisture ontent of rust ws not signifintly different between ontrol nd HPMC treted smples, exept tht 6% HPMC showed signifintly lower moisture ontent. Inresing the MC onentrtion up to 6% resulted in signifint inrese in the moisture retention. Inresed moisture loss ws found in produt rust of the smple treted with WG. The ft ontent of the rust ws signifintly higher in smple treted with HPMC, exept 9% HPMC did not differ signifintly. The smple treted with MC showed signifintly lower ft ontent thn ontrol, while the WG treted rust ws not signifintly different in the ft ontent (Figure 1b). In the intt smples, the moisture ontent of those treted with HPMC, MC nd WG were sttistilly higher thn in the ontrol. However, tretments using different onentrtions of HPMC, MC nd WG did not show ny ler trend in redution of moisture loss. The ft ontent of the intt smple ws signifintly lower thn tht of the ontrols for the smples treted with HPMC nd MC. Ft ontent deresed to greter extent t higher level of MC, nd the sme trend ws observed with inresing HPMC onentrtion (Figure 1). Results showed tht MC ws more effetive thn HPMC nd WG in moisture loss nd ft bsorption redution. Similrly, ng (1993) reported tht the ft ontent of fried btter ws redued when 1% powdered ellulose with fiber size greter thn 0 mm ws inorported into the btter. In ddition, the moisture ontent inresed in these otings. The result from our study lso showed trends similr to s reported by Gri et l. (02) tht MC otings were more effetive in reduing ft uptke in deep ft frying potto strips nd dough diss thn HPMC. The vrition in moisture nd ft brrier properties ould be relted to the mirostruture of the oting regrding to the omposition. Llor et l. (0) observed the mirostruture of frozen btter oted produts prepred by n innovtive proess using snning eletron mirosope nd found tht btter prepred with MC hd smller ells thn those prepred without MC. fter therml impt by immersing the btter oted produt in hot wter, the oting developed onsolidted struture nd my minimize the possibility of dmge to the struture. Llor et l. (01) studied the effet of frying on the mirostruture of frozen squid rings nd stted tht gs ells form in the btter lyer generted by the CO 2 from the levening gent during frying nd lso by the relese of wter vpor, nd these gs ells help the ft to penetrte the lyer of btter. In this study, the ft uptke in the smple my be ffeting by the wter vpor trnsmission during frying. 2) Texture property of breded pottoes The texturl properties of ontrol nd treted smple with 6%MC were evluted. It ws found tht the produt hrdness of smple treted with 6% MC (63±144 N) ws signifintly lower ompred to ontrol (2690±1 N), wheres Fore (N) 00 00 00 00 00 00 0 0 0 60 Deformtion (mm) the sher energy ws not signifintly different between 6% MC (.±1.0 J) nd ontrol (.2±1.0 J). However, the texture profile (Figure 2) indited tht the ontrol nd treted smple hd similr texturl hrteristis. The mximum pek fore of the ontrol ws greter thn the treted smple, possibly due to moisture loss. tkins (1987) reported tht the mehnil properties of biologil mterils normlly inrese with deresing moisture. The pplition of edible oting ingredient inorported into predusting mix showed fvorble properties s ompred with diret film oting on the produt surfe (lbert nd Mittl, 02; Chinnn nd Mllikrjunn, 1997; Gri et l., 02) or inorporting the edible film ingredient into btter (Snz et l., 04). The dvntge of this pplition n be esily introdued into the prodution proess without dditionl proess step. The pplition of edible oting ingredient, methylellulose inorported into predusting mix t 6% onentrtion ws seleted nd used in ommeril breded shrimp produt. 3.2 The pplition of edible oting ingredient in breded shrimps 1) nd ft brrier properties ontrol 6% MC Figure 2. Texture profile of ontrol nd 6% MC oted breded pottoes The moisture ontent of ontrol smple of prefried breded shrimps ws 74.8±0.2, 36.±0.3 nd 4.4±0.6% for ore portion, rust portion nd intt, respetively. The moisture ontent of treted prefried breded shrimps (ontining 6% MC in predusting mix) ws 76.±0.1, 36.9±0.2 nd.9 ±0.%, respetively, for ore portion, rust portion nd intt. ontent of ore nd intt of prefried breded shrimp ontining 6% MC ws signifintly higher thn ontrol. However, there ws no signifint effet on moisture ontent of rust. The ft ontent of ontrol smple of prefried breded shrimps ws 6.6±0.4, 39.±0.2 nd 31.0 ±0.2% (dry bsis)
Uswkesmnee, et l. / Songklnkrin J. Si. Tehnol. (Suppl.1), -34, 08 31 of ore, rust nd intt of breded shrimp ontining 6% MC fter finl frying. The moisture ontent of treted smples ws signifintly higher thn ontrol in ll portions. The ft ontent of ontrol finl fried breded shrimps ws 9.9±0.2, 37.6±0.4 nd 31.7 ±0.4% (dry bsis) for ore, rust nd intt, respetively. The ft ontent of treted finl fried breded shrimps (ontining 6% MC in predust) ws 9.7±0.1, 37.4±0.2 nd 29.7 ±0.3% (dry bsis) for ore, rust nd intt, respetively. The ft ontent of ontrol ore nd intt ws signifintly higher thn treted breded shrimp; however, no signifint differene in ft ontent of ontrol nd treted rust portion (Figure 4) ws observed. The inrese in moisture ws observed in ll portions, menwhile the derese in ft bsorption ws observed only in the ore portion nd intt. This result indited tht the lotion of edible oting ingredient ffeted the migrtion of moisture nd ft. The inonsistent brrier to moisture nd ft of edible film ws found by Holowni et l. (00) tht edible film pplied to hiken strips prior to breding hd fried rust with higher ft nd lower moisture levels. The differene in moisture nd ft my be prtly due to the ft tht the produt bsorbed ft during the prefrying proess. Moreover, during freezing series of fissures ould hve generted in the substrte nd the lyer of btter (Llor et l., 03). These fissures were probbly used by the growth of wter rystls, whih my fvor subsequent relese of moisture nd penetrtion of ft during frying. This effet probbly hs less impt on the produt prepred with edible oting ingredient. 2) Texturl property Tble 1. Men vlues 1 of pek fore nd energy from Krmer Sher test nd men vlues of fore to penetrte the rust of breded shrimps Tretment Krmer sher test Punture test Pek fore (N) Energy (J) Fore (N).9 112.07 1.06 (±12.21) (±12.97) (±0.) 6%MC 182.1 b 8.29 0.90 b (±7.07) (±9.41) (±0.21) 1 Men within olumn with differing supersripts re signifintly different (p<0.0) The mximum sher fore vlues (hrdness), sher energy (re up to pek fore) nd punture fore to penetrte the rust (rust hrdness) of breded shrimp with nd without MC edible oting ingredient re shown in Tble 1. The hrdness of ontrol breded shrimp ws signifintly higher thn the smple ontining 6%MC. However, the sher energy ws not signifintly different between the two smples. Snz et l. (04b) found tht the pek fore vlues (hrdness) of bttered squid ring obtined immeditely fter frying were greter for 2% MC btters thn the ontrol. With regrd to the effet of time elpsed fter frying on the texture property, the smple showed derese in hrdness nd beme softer with time. This phenomenon seems not to hve muh effet in breded shrimp for this study, possibly beuse the wter retention did not inrese signifintly. The rust hrdness of breded shrimp ws signifintly higher in ontrol thn treted smple. The greter fore to penetrte the rust of ontrol breded shrimp ws probbly due to the moisture loss of the smple. breded shrimp retined less moisture thn those smples ontining MC. 3) Sensory evlution Men hedoni rting for pperne, olor, flvor, tste, texture nd overll liking of breded shrimp with nd without MC edible oting ingredient re presented in Tble 2. The ontrol smple ws rted between 6.8-7.6, menwhile the smple ontining 6%MC ws rted between 7.0-7.4 in ll ttributes. Texture nd overll liking reeived higher sores ompred to ontrol. In ll ses, ttributes were rted like slightly to like modertely whih were not sttistilly different for ontrol nd treted breded shrimps. These results indited tht no off flvor nd texture ws deteted onsidering to the presene of the edible oting ingredient. Gri et l. (02) reported tht edible otings ffeted the olor differenes between oted nd unoted dough fried smples but did not modify the texturl hrteristi. In ny se, ll ttributes were eptble to the sensory pnels. Diretionl pired different test found tht the treted breded shrimp ws signifintly higher in produt rispness ompred to ontrol. The twenty four pnelists of thirty six rted the treted breded shrimp (ontining 6% MC) s hving more rispness (p<0.0). However, the instrument texturl property showed tht the hrdness of treted smple ws signifintly lower thn ontrol, whih ontrsted with the sensory dt (Tble 2) nd disrimintive test, espeilly the rispness. This my due to the moisture retention prop- Tble 2. Men hedoni rting 1 of breded shrimp for ontrol nd smple ontining edible oting ttribute Men hedoni rting (±sd) MC inorported pperne 7.3 (±0.9) 7.4 (±0.7) Color 7.6 (±0.8) 7.4 (±0.6) Flvor 6.9 (±1.2) 7.0 (±1.0) Tste 7.2 (±1.3) 7.2 (±1.1) Texture 6.8 (±1.) 7.2 (±1.0) Overll liking 6.9 (±1.2) 7.3 (±0.8) 1 Rtings re bsed on 9-point hedoni sle where 1 = dislike extremely, = neither like nor dislike, nd 9 = like extremely
32 Uswkesmnee, et l. / Songklnkrin J. Si. Tehnol. (Suppl.1), -34, 08 Tble 3. Demogrphi informtion of onsumers Sex Vrible Ctegory N Perentge Mle 0 33.8 Femle 98 66.2 ge (yers) < 3.4-72 48.6 26-26 17.6 36-4 21 14.2 >4 24 16.2 Edutionl Level Some high shool or less 4 2.7 Completed high shool or equl 17 11. Some ollege or equl 17 11. helor degree 82.4 Higher thn bhelor degree 26 17.6 No nswer 2 1.3 Ouption Student 72 48.7 Employee of privte ompny 6 4.0 Offier 46 31.1 Employee of stte enterprises 3 2.0 Owner 11 7.4 Others 6.8 Monthly Inome (ht) <2,00 16.8 2,01-,000 22 14.9,001-7,00 28 18.9 7,01-,000.1,001-12,00 13 8.8 12,01-,000 6 4.0,001-17,00 9 6.1 17,01-,000 7 4.7 >,000 18 12.2 No nswer 14 9. erty of MC. The ontrol smple might hve provided drier nd tougher texture, while the MC treted smples provide moister nd softer texture. 4) Consumer eptbility One hundred nd forty eight onsumers prtiipted in this study. Their demogrphi hrteristis re shown in Tble 3. The popultion onsisted predominntly of women, pproximtely two thirds (66%) of the totl. Forty eight perent of the prtiipnts were between - yers of ge. Fifty five perent onsumers hd ompleted their bhelor degree nd 17.6% hd their edution level higher thn bhelor degree. Forty eight perent of prtiipnts were students nd 31% were employed full time in government setor. The individul inome of the onsumer ws omposed of 18.9% erned,001-7,00 ht/month, 14.9% erned 2,01-,000 ht/month nd 12.2% erned more thn,000 ht/month. Ninety perent of the prtiipnts liked breded sefood. One hundred perent epted the breded shrimp produt ontining 6% MC. Eighty seven perent of prtiipnts indited tht they would be willing to buy breded shrimp with lower ft ontent thn the similr produt vilble in the mrket. Most onsumers (73%) were willing to py the sme prie for this produt s they were pying for the similr ommeril produt (Tble 4). Men hedoni rting for sensory ttributes nd overll eptbility of breded shrimp ontining 6% MC re shown in Tble. Consumer pnelists rting for overll liking of pperne (men = 7.9) indited tht the pperne of breded shrimp ontining 6% MC ws eptble. sed on the perentge of onsumer pnelists who rted the overll pperne bove 6 ( like slightly ), the mjority (96.0%) of these onsumers liked the pperne of breded shrimp. Consumers liked the olor nd their rting mens were 8.1 ( like very muh ). The olor of breded shrimp ontining 6% MC ws eptble to the mjority of onsumer
Uswkesmnee, et l. / Songklnkrin J. Si. Tehnol. (Suppl.1), -34, 08 33 Tble 4. Consumer s eptne nd willingness to buy nd mount to py for breded shrimps Question Ctegory N 1 Perentge Do you like breded sefood produt? Yes 134 90. No 6.8 No nswer 4 2.7 Is this produt eptble? Yes 14 0 No 80 0 Would you like to buy this produt if it ws Yes 1 87.8 ommerilly vilble nd hd lower ft ontent No 21 1.4 thn similrommeril produt? Not sure 6.8 How muh would you be willing to py for this produt ompred to similr ommeril produt? Lower prie 23.6 Sme prie 73.0 Higher prie 8 3.4 1 N = number of responses Tble. Men hedoni rting 1 for breded shrimps ontining edible oting ingredient ttribute pnelists (96.6%) tht rted this ttribute s good (sore > 6). The flvor nd tste were rted good. Consumer pnelists indited tht they liked overll flvor modertely to like very muh (men = 7.7) nd liked the overll tste very muh (men = 8.0) of breded shrimp ontining 6% MC. In generl, the flvor nd tste were eptble to the mjority of onsumer pnelists who rted sore > 6 for 90.% nd 96.0%, respetively. Consumers rted the rispness of breded shrimp s like very muh (men = 8.2). The rispness ws eptble to the most of onsumer pnelists (98.7%). The onsumer pnelists rted the breded shrimp ontining 6% MC s like very muh (men = 8.0) with regrd to overll eptbility. bout 99% of onsumer pnelists rted this breded shrimp with sore > 6. ll of the onsumers (0%) epted the shrimp ontining 6% MC. 4. Conlusions Men hedoni rting (±sd) pperne 7.9 (±0.8) Color 8.1 (±0.8) Flvor 7.7 (±1.0) Tste 8.0 (±0.9) Crispness 8.2 (±0.7) Overll liking 8.0 (±0.7) 1 Rtings re bsed on 9-point hedoni sle where 1 = dislike extremely, = neither like nor dislike, nd 9 = like extremely Inorporting edible otings into predusting mix ws found to be promising in prtil pplition. In this investigtion, hydroxypropyl methylellulose (HPMC) nd methylellulose (MC) otings redued moisture loss nd ft bsorption more effetively thn whet gluten (WG). MC t 6% ws the most effetive of ll predusting tretments. The pplition of 6% methylellulose inorported into predusting mix in ommeril breded shrimp produt retined the moisture nd redued the ft uptke of prefried nd finl fried breded shrimp. The finl fried breded shrimps ontining 6% methylellulose were lower in overll produt hrdness nd rust hrdness. The treted finl fried breded shrimps hd similr rting s untreted breded shrimp for pperne, olor, flvor, tste, texture, overll liking nd higher in produt rispness. Consumers found the sensory ttributes of treted fried breded shrimps to be very eptble nd expressed willingness to buy this type of produt. Consumers would be willing to py the sme prie for this produt s they were pying for similr ommeril produts. knowledgements The uthors would like to express their grtitude to The Dow Chemil Compny, The Ntionl Strh nd Chemil Compny nd S.C.C Frozen Sefood Compny Limited for the supply of the ingredients, mterils nd proess trils. Referenes lbert, S. nd Mittl, G.S. 02. Comprtive evlution of edible oting to redue ft uptke in deep-fried erel produt. Food Res. Inter. : 44-48. ng, J.F. 1993. Redution of ft in fried btter otings with powdered ellulose. JOCS. 70: 619-622. OC. 1999. Offiil Methods of nlysis of the ssoition of Offiil nlytil Chemists. 16 th ed. The ssoition of Offiil nlytil Chemists, In. Mrylnd.
34 Uswkesmnee, et l. / Songklnkrin J. Si. Tehnol. (Suppl.1), -34, 08 tkins,.g. 1987. The bsi priniples of mehnil filure in biologil systems. In. Food Struture nd ehvier. (lnshrd, J.M.V. nd Lillford, P.J., eds.). p. 149-176. New York. demi Press. ixuli, R., Snz,., Slvdor,. nd Fiszmn, S.M. 03. Effet of ddition of dextrin or dried egg on the rheologil nd texturl properties of btter for fried foods. Food Hydroolloids. 17: -3. lsubrmnim, V.M., Chinnn, M.S., Mllikrjunn, P. nd Phillip, R.D. 1997. The effet of edible film on oil uptke nd moisture retention of deep-ft fried poultry produt. J. Food Pro. Eng. : 17-29. rndt, L.. 02. Stiky business: Creting otings tht stik. Prepred Foods. 171: 0-. Chinnn, M.S. nd Mllikrjunn, P. 1997. Role of edible film in ft uptke during frying of foods. In. Proeeding of the 6 th SEN food onfer-ene. 24-26 Nov. 1997. (Kong, L.K. nd L.Y. Seng, eds.) p. 237-244. Singpore Institute of Food Siene & Tehnology, Singpore. Fiszmn, S.M. nd Slvdor,. 03. Reent developments in oting btters. Trends in Food Si. Tehnol. 14: 399-7. Gri, M.., Ferrero, C., ertol, N., Mrtino, M. nd Zritzky, N. 02. Edible oting from ellulose derivtives to redue oil uptke in fried produts. Innov. Food Si. & Emer. Tehnol. 3: 391-391. Holowni, K.I., Chinnn, M.S., Erikson, M.C. nd Mllikrjunn, P. 00. Qulity evlution of edible filmoted hiken strips nd frying oils. J. Food Si. 6: 87-90. Hunter, G. 1991. Coting for sefood-some tehnil spets. Infofish Inter. 3/91: 8-62. Llor, E., Hernndo, I., Perez-Munuer, I., Quiles,., Fiszmn, S.M. nd Lluh, M.. 03. Effet of btter formultion on lipid uptke during frying nd lipid frtion of frozen bttered squid. Eur. Food Res. Tehnol. 216: 297-2. Llor, E., Hernndo, I., Perez-Munuer, I., Quiles,., Lrre, V., Fiszmn, S.M. nd Lluh, M.. 0. Mirostruturl study of frozen btter oted squid rings prepred by n innovtive proess without prefrying step. Food Hydroolloid. 19: 297-2. Llor, E., Hernndo, I., Perez-Munuer, I., Fiszmn, S.M. nd Lluh, M.. 01. Effet of frying on the mirostruture of frozen bttered squid rings. Eur. Food Res. Tehnol. 213: 448-4. Loewe, R. 1993. Role of ingredients in btter systems. Cerel Foods World. 38: 673-677. Mllikrjunn, P., Chinnn, M.S., lsubrmnim, V.M. nd Phillip, R.D. 1997. Edible oting for deep ft frying of strhy produts. Lebensm.-Wiss. u.-tehnol. : 709-714. Perym, D.R. nd Pilgrim, F.J. 197. Hedoni sle method of mesuring food preferenes. J. Food Si. 11: 9-14. Slvdor,., Snz, T. nd Fiszmn, S. 02. Effet of orn flour, slt nd levening on the texture of fried, bttered squid rings. J. Food Si. 67: 7-733. Snz, T., Slvdor,. nd Fiszmn, S.M. 04. Effet of onentrtion nd temperture on properties of methylellulose-dded btters: pplition to bttered, fried sefood. Food Hydroolloids. 18: 127-131. Snz T., Slvdor,. nd Fiszmn, S.M. 04b. Innovtive method for prepring frozen, bttered food without prefrying step. Food Hydroolloid. 18: 227-231. SS, 1989. SS User s Guide: Sttistis, Version 6.02. SS Institute In. Cry, NC. Vrel, G. 1988. Current fts bout the frying of food, In. Frying of food, Priniples, Chnges, New pprohes. (Vsrl, G., ender,.e. nd Morton, I.D., eds.). p. 9-. Chihester, U.K. Ellis Horwood Ltd.
Uswkesmnee, et l. / Songklnkrin J. Si. Tehnol. (Suppl.1), -34, 08 () ft () ft 80 7 70 6 60 Ft (%) 80 7 70 6 60 b Ft (%) 0 0 0 0 (b) ft Ft (%) (b) ft Ft (%) () 60 0 4 b ft Ft (%) () 0 4 b ft Ft (%) Figure 3. nd ft ontents of prefried breded shrimp; ore (), rust (b), nd intt (); for eh moisture nd ft vlues, brs with different letters re signifintly different (p<0.0) for ore portion, rust portion nd intt, respetively. The ft ontent of treted prefried breded shrimps (ontining 6% MC in predusting mix) ws 6.4±0.2, 39.2±0.1 nd 28.7 ±0.3% (dry bsis) for ore portion, rust portion nd intt, respetively. The ft ontent of breded shrimp intt treted with 6% MC ws signifint lower thn ontrol, wheres there ws no differene in ore nd rust segments (Figure 3). The results showed the effetiveness of using MC to inrese moisture retention nd redue ft bsorption fter the prefrying step. This result greed with previous studies reported by Snz et l. (04). They found tht 1, 1. nd 2% MC btters retined 43.8, 62.0 nd 7.3% more moisture nd Figure 4. nd ft ontents of finl fried breded shrimp; ore (), rust (b), nd intt (); for eh moisture nd ft vlues, brs with different letters re signifintly different (p<0.0) redued 39.0, 63.9 nd 78.4% ft in omprison to ontrol bttered squid ring fter prefrying t 190 C for s. However, in this study using different mode of pplition nd frying onditions ould be ttributed to the different effets. The moisture ontent of ontrol smple of finl fried breded shrimps ws 70.4±0.2, 31.0±0.1 nd 44.8 ±0.4% for ore portion, rust portion nd intt, respetively. The moisture ontent of treted fried breded shrimps (ontining 6% MC in predusting mix) ws 71.3±0.3, 34.7±0. nd 48.0 ±0.3% for ore portion, rust portion nd intt, respetively. Notieble effets were observed in moisture ontent