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Additifs Alimentaires

FIBRECOAT
Filmogenic Barrier

Preparation for coating breaded deep-fat fried products Decrease of 25% of fat absorption

FIBRECOAT
Filmogenic Barrier Natural fiber in breading formulation

1. AIM OF THE STUDY

The aim of this study was to assess the performance of FIBRECOAT in reducing the lipids absorption of fried breaded products. Nutritional advantages will also be highlighted if useful nutritional claims can be supported The study has been done on a fish product, as it is one of the widespread breaded product, and as white fish has a very low fat content by itself, allowing the study to assess only the fat uptake due to the frying. However, the barrier effect shown here could be extrapolated to any kind of breaded product.

2. MATERIALS &METHODS
A preparation protocol was drawn up as detailed below 2.1 Raw materials Alaskan Pollock fish, flour, breadcrumb, batter preparation, sunflower oil have been selected in order to use same raw materials as those widely used in the food industry. More information on these raw materials is available upon request.

2.2 Fish breading procedure

Remove fish from deep-freeze just before use (non-thawed fish) Put the predust (T45 flour) in a dish

Weight the container and place the fish in it so that it is covered with flour, with no excess Record the mass of flour retained on the matrix

The batter is made up with one part powder for two parts water Place the floured fish in the batter Record the mass of batter retained on the matrix Do not drain off the surplus batter for more than 5s, or else it will harden, and the breading will not stick. Place the breadcrumb preparation in a dish Weigh the container and place in it the fish covered with flour and batter Record the mass of the breading retained on the matrix

Carry out the first fry

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FIBRECOAT Filmogenic Barrier

Place the batter in a bowl and weight the whole

FIBRECOAT
Filmogenic Barrier Natural fiber in breading formulation

2.3 First fry Use a fryer 2 min / 180C After the first fry Record the weight Leave in the deep-freeze for at least one night 2.4 Second fry Take out the breaded fish Fry the non-thawed product a second time Use a thick-bottomed frying pan Use 6 g of sunflower oil for 100 g of product 3 min on each side Extract the lipids

2.5 Lipid extraction procedure (in house protocol) Take the whole breaded fish Grind it in a mixer with anhydrous sodium sulfate Place the powder in a centrifuge tube
.

Extract the powder with 120 ml of a mixture of hexane and iso-propanol (3/2) in a tube drive Centrifuge the tube (300 rpm/3 min) Introduce the solvent phase in a separating funnel Repeat the extraction step twice, but with 60 ml of solvent mixture

Wash the organic phase with 50 ml of a solution of 0.8% potassium chloride Filter the organic phase on anhydrous sodium sulfate Evaporate off the solvent with a rotary evaporator

Take up the lipid residue in 50 ml of hexane, and then evaporate off the hexane. Do this twice. Dry the product under nitrogen

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FIBRECOAT Filmogenic Barrier

FIBRECOAT
Filmogenic Barrier

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Natural fiber in breading formulation

3. RESULTS
A preparation protocol was drawn up as detailed below 3.1 Controls Control trials were conducted as described above. Three repetitions have been performed to assess the repeatability of the method.

The results obtained are given in the chart below

Trial Weight(g) Fish Predust Batter Breading Total weight before frying Weight after first fry Oil (second fry) Weight after second fry % lipids M11-68 97.1 1.7 34.0 14.9 147.7 144.1 8.7 145.4 8.3 M11-69 97.7 2.3 32.6 11.6 144.2 138.5 8.2 141.3 8.6 M11-70 100.7 1.5 28.7 13.2 144.1 142.3 8.7 141.4 8.2

The breaded product has an attractive golden colour as shown in the photo:

We obtained an average of 8.4% lipids with a standard deviation of 0.2. These trials give us a reference for lipid uptake control.

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FIBRECOAT Filmogenic Barrier

FIBRECOAT
Filmogenic Barrier Natural fiber in breading formulation

3.2 Upgraded product FIBRECOAT Different types of coating the product have been tested. Here is shown only the most effective method, i.e coating the fish with a fiber solution with a sprayed system, just before the first fry. The spray system used was a PRODIF device: Paint spray 515R Compressed air driven Pressure regulator valve

3.2.1 Spraying the fiber solution As shown above, a spray coating step was inserted just before the first fry. The spray solution was an aqueous solution containing 25% of FIBRECOAT. The frying durations were not changed. For the first trial, the spraying was carried out at a pressure of 2 bars. However, to get closer to the matrix and to better sweep the surface to be coated without blowing off the breading, the pressure was lowered to 1 bar for subsequent trials. Two repetitions have been done for this experiment. The results are given in chart page 7

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FIBRECOAT Filmogenic Barrier

FIBRECOAT
Filmogenic Barrier Natural fiber in breading formulation

Trial Weight (g) Fish Predust Batter Breading Coating (25% solution) Total weight before frying Weight after first fry Oil (second fry) Weight after second fry % lipids

M11-64

M11-65

101.5 2.3 18.4 11.4 7.9 141.5 135.0 8.1 132.0 6.2

104.6 1.9 18.7 11.2 6.1 142.5 137.8 8.2 134.4 6.2

We note a reduction of 26.2% of lipid content compared with controls ( 3.1). The following photos show the appearance of the product at the different steps:

After coating and after first fry

After second fry

The product was uniformly browned and looked similar to controls.

This mode of fibre incorporation was therefore retained for the subsequent trials.

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FIBRECOAT
Filmogenic Barrier Natural fiber in breading formulation

3.2.2 Upper limit of fibre content in spray To determine the upper limit of fibre content of the aqueous spray solution, two tests at 35% and 50% fibre were conducted. Each sample has been prepared two times to assess repeatability The results are given in chart below 8.
Trial Weight (g) Fish Predust Batter Breading % fibres in spray solution Coating Total weight before frying Weight after first fry Weight before second fry and after deepfreezing Oil Weight after second fry % lipids Average % lipids 4.0 149.5 144.2 146.6 8.9 144.5 5.8 6.2 M11-76 M11-77 M11-78 M11-79

102.9 2.4 28.3 11.9 35

96.4 1.6 24.9 13.2

4.0 140.1 134.8 137.3 8.7 136.4 6.6 Trial with 50% fibre content spray solution: impossible to carry out.

We were unable to carry out the trials with the 50% fibre content. The mixture was too viscous, regardless of the spray pressure. The 35% fibre content is marked the limit of feasibility. The aqueous solution was difficult to spray, as the spray nozzle clogged at intervals. In comparison with the previous, we found no difference in lipid content between the two treatments using coating solutions with 25% and 35% fibre content.
Increasing the percentage of fibre applied did not reduce the lipid rate.

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FIBRECOAT Filmogenic Barrier

FIBRECOAT
Filmogenic Barrier Natural fibre in breading formulation

3.2.3 Degustation A tasting test has been carried out between a standard product and a product coated with a solution of FIBRECOAT at a level of 25%. The jury is composed of 6 persons tasting product without knowing products.

Conclusions are: Fibre decreases lightly the fish taste Fibre allows to have a crunchier product

4. CONCLUSION
The fibers incorporation mode in the matrix is essential. The decreasing of the fat absorption during the frying will depend on it.

Spraying an aqueous solution at a level of 25% in FIBRECOAT allows to decrease the fat adsorption. The best result obtained by using this method is a reduction of 26.4% of the fat content. The spraying has to take place just before the frying step to be effective.

FIBRECOAT slightly enhance organoleptic properties of the fried beaded product, by improving the crunchiness.

Although this study has been performed on fish product, FIBRECOAT could be used for any kind of breaded product (poultry, meat, ) Results obtained have been presented in Food Ingredients Europe & Natural Ingredients (FI Europe & NI) 2011 and were appreciated by participants.

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162/164 Chemin de la Madrague-Ville 13015 MARSEILLE France Tl: +33 (0) 4 91 92 12 60 Fax: +33 (0) 4 91 92 12 61 www.caragum.com caragum@caragum.com

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FIBRECOAT Filmogenic Barrier