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.

中文翻译：

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添加水胶体对油炸香蕉（Musa spp。）油条的面糊特性和品质的影响

目的

油炸香蕉（Mus spp。）油条尽管含油量很高，但却是东南亚国家经常食用的基于水果的小吃之一。与对低脂食品保持适口性的需求一致，本研究旨在确定受面糊系统影响的香蕉油条的质量，该面糊系统包含果胶（PCN），乳清蛋白分离物（WPI）和大豆分离蛋白（SPI）等选定的水胶体。

设计/方法/方法

分别添加2％PCN（w / w），10％WPI（w / w），10％SPI（w / w），2％PCN和10％WPI，2％组合的香蕉油条面糊PCN和10％SPI和对照（不添加胶体）。测定面糊粘度（Pa.s）和面糊吸收率（％）。分析香蕉油条的水分和脂肪含量，水分损失，颜色，硬度和感官特性。

发现

与对照面糊系统相比，在面糊系统中添加水胶体会导致更高的面糊吸收和粘度。面糊配方为2％PCN和10％SPI的香蕉油条的水分损失最低，而含油量的降低（55％）最高。面糊配方中包含水胶体的香蕉油条被感官小组成员同等接受为对照样品，评估的大多数感官属性得分在6到7之间，除了油腻感。

创意/价值

首次报道了在面糊系统中应用PCN和SPI来开发低油含量，湿润的果核和脆皮的香蕉油条。可以生产包含PCN和SPI的面糊预混料，用于新鲜和冷冻油条的制备。