Journal of Applied Glycoscience
Online ISSN : 1880-7291
Print ISSN : 1344-7882
ISSN-L : 1344-7882
Regular Papers
Controlled Water Content, Crispness and Retrogradation of Fried Coatings with Monosodium Glutamate-compounded Starch
Takahiro YagishitaKoichi ItoRyuji UemuraShigeru EndoKoji Takahashi
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2011 Volume 59 Issue 3 Pages 119-123

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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.

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© 2011 by The Japanese Society of Applied Glycoscience
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