Quality of Battered or Breaded Fried Products

Abstract

Foods with a crisp/crunchy fried coating possess several characteristics that are much appreciated by consumers throughout the world. They are expected to possess certain properties of appearance, texture and avor that add value to the product which is acting as a substrate (e.g., meat, chicken, vegetables, cheese). Coated fried foods have come a long way since the formulation of domestic kitchen batters based on egg and our. Changing models of consumption and the rise in demand for convenience foods have resulted in high-value, innovative, and complex batter production technology. After a few minutes of frying, coated foods have a pleasant golden-colored exterior with a crisp/crunchy texture while the interior usually remains tender and juicy. These characteristics normally make these products very appetizing.