Effects of Addition Lentil Flour on the Batter Formulation on Quality of Simulated Fried Crust by Using a Deep-Fried Model System

In this study, the influences of frying time and lentil flour addition to the batter formulation on the quality of simulated crispy deep-fried crusts was investigated by using a deep-fried crust model. To determine the effects of lentil flour, different concentration of lentil flour (10%, 25% and 50%w/w) was replaced with wheat flour. Control batterformulation contained only wheat flour. Moisture content, oil content, color and hardness of the samples were determined.Crust models were fried at 160°C and 180°C for 90, 180, 270 and 360 s. Batter formulations and frying time significantly (p< 0.05) affected moisture content, oil content and color of Crust models. Batter formulation and frying time significantly (p<0.05) affected moisture and oil content of crusts. Substitution of different concentration of lentil flours to the batter formulation decreased the oil content of the finalproduct. 50% lentil flour substituted was found to be an effective formulation in decreasing oil content of fried crusts in all of the times. Control sample showed the lowest moisture content and highest oil content among all the formulations. The mean moisture and fat content of fried crusts contained50% lentil flour substitution and control, fried at 180 °C, for 6 min were 0.217±0.087, 0.006±0.003, and 0.215±0.005, 0.248±0.004, (g/g db), respectively. By increasing substitution of lentil flour in batter formulation, color was darker.

Keywords:

Frying , Deep-Fried Crust Model System , lentil flour , reducing oil content