Influence of Tapioca Starch on Thermal Properties of Wheat Flour-Based Batter and Quality of Fried Battered Chicken Wingsticks

Abstract The effect of tapioca starch (TS) on the pasting and thermal properties of wheat flour (WF)-based batter and on the quality of fried, battered chicken wingsticks was investigated. A dry mix (91.4% WF/TS flour blend (100/0, 75/25 and 50/50), 3.1% leavening agent and 5.5% salt) was mixed with water (1:1.3) for batter preparation. The peak viscosity of the diluted batters increased with increasing TS replacement whereas the peak time and viscosity after holding at 95°C for 4 min decreased. Substitution of TS in the WF-based batter decreased pickup but increased the onset and conclusion temperatures from differential scanning calorimetry. A lower oil content was observed in the pre-fried crusts containing TS which was expected from the gelatinization behaviour of the batters. The TS substitution enhanced both the lightness and crispness of the final fried crust and the liking scores of the fried, battered chicken wingsticks. The results suggest that TS substitution modified the gelatinization behaviour of the WF-based batters affecting the oil uptake and quality in the fried battered products.