Research progress on effect of coating on quality of fried food

  • YAN Han ,
  • ZHANG Jingyi ,
  • GE Chengdang ,
  • WANG Xinyi ,
  • YU Jian ,
  • YU Kun ,
  • LI Peiyan ,
  • WU Xiaowei
Expand
  • (Associated Discipline Key Laboratory of Whole Nutrition and High-value Utilization, Anhui Provincial Key Laboratory of Functional Agriculture and Functional Foods, School of Food Science and Engineering, Anhui Science and Technology University, Chuzhou 239000, China)

Received date: 2024-09-18

  Revised date: 2024-12-28

  Online published: 2025-05-28

Abstract

Fried foods often fail to meet the personalized needs of consumers due to their high oil content and lack of crispy texture.Therefore, it is necessary to improve the pretreatment of fried food, and the coating pretreatment is the most simple and effective method.The coating can be divided into starch paste, polysaccharide hydrocolloid paste, and protein paste according to the different components.These three types of pastes have good film-forming, thermal gelation, and barrier properties, which can effectively reduce the oil content of fried food, improve its water retention, and improve its color and texture.In this paper, the common types of batter in recent years were reviewed, and the effects of batter on the water and oil content, texture, and color of fried food were expounded to provide a reference for the development and application of high-quality paste powder.

Cite this article

YAN Han , ZHANG Jingyi , GE Chengdang , WANG Xinyi , YU Jian , YU Kun , LI Peiyan , WU Xiaowei . Research progress on effect of coating on quality of fried food[J]. Food and Fermentation Industries, 2025 , 51(8) : 386 -393 . DOI: 10.13995/j.cnki.11-1802/ts.041082

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