Controlled Water Content, Crispness and Retrogradation of Fried Coatings with Monosodium Glutamate-compounded Starch

Abstract

A mono sodium glutamate (GluNa)-compounded starch prepared by autoclaving a mixture of tapioca starch and GluNa under limited water content was applied to improve the physical properties of the fried coatings of Vienna sausages. The GluNa-compounded starch could reduce the total and surface water contents of the fried coatings, retard retrogradation, and maintain a fragile porous structure over 24-48 h storage at 25°C and a relative humidity of 70%. Crispness of the fried coatings also could be enhanced with the GluNa-compounded starch, and was maintained during 24 h-storage. It is thus concluded that the GluNa-compounded starch could be effectively applied to improve the crispy texture of fried coatings.