Using modified starch to decrease the oil absorption in fried battered chicken

Batter is normally used prior to deep fat frying in order to improve the palatability and appearance of fried food. However, fried battered food contains a substantial amount of fat. The reduction of the fat content in fried food is desirable, mainly due to its relationship with obesity and coronary diseases. This study was carried out with the aim of investigating the effect of modified starch on the reduction of oil absorption in a battered product. Two types of modified starch which were crispfilm ® (modified high amylose corn starch) and crispcoat ® (a blend of high amylose corn starch and tapioca dextrin) were used to substitute 10 % (w/w) of wheat flour in the batter formula. The physicochemical properties of batter and oil absorption of the fried product were examined. The results showed that the addition of crispfilm ® into batter provided the lowest oil absorption when compared with the batter containing crispcoat ® . Crispfilm ® containing batter had amylose content, peak viscosity, batter pick-up, moisture content and oil content of 31.87+0.25%, 1657.67+3.52cP, 32.93+1.53%, 25.25+0.87% and 20.29+0.62% respectively, whereas crispcoat ® containing batter had properties of 29.87+0.45%, 1331.00+8.72cP, 29.38+1.6%, 39.39+0.37% and 30.50+1.58%, respectively. From the results it is implied that crispfilm ® containing batter was proven to be more effective in reducing oil uptake in the fried product. The oil absorption had linear inverse relationship with amylose content of the batter (r 2 =0.999) but linear proportion with moisture loss of the fried product (r 2 =0.995).