Abstract
A good texture of fried food results from light deep-frying. Flour, egg and breadcrumbs are the basic materials used for the fried coating. We examined the effects on the fried coating texture of adding sodium hydrogen carbonate, albumen flour, mayonnaise, sake and crushed eggshells to the basic coating materials of flour and water. We also examined the effects on the fried coating of using frying oil (salad oil) mixed with lard. The weight ratio after heating, the solution separation rate, and the color difference were measured, and a sensory evaluation and compression test were conducted on these fried samples. Each sample was evaluated at similar levels for all parameters for comparison with the basic fried coating.
