Abstract
Ethanol concentration in batters prepared with alcoholic beverages was measured upon deep frying, using static headspace GC-MS. The concentration decreased dramatically during the first two minutes of frying resulting in a concentration of maximum 0.28 ± 0.03 g/100 g. Frying for another two minutes had an insignificant effect on the concentrations. The measured concentrations resulted in 0.14 g ethanol per serving, which is considered very low and not problematic for human consumption. When the batter was fried as a coating for fish, the concentrations were slightly higher than when fried alone, namely 0.69 ± 0.21 g/100 g after two minutes of frying.
Originalsprog | Engelsk |
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Tidsskrift | International Journal of Gastronomy and Food Science |
Vol/bind | 14 |
Sider (fra-til) | 77-79 |
Antal sider | 3 |
ISSN | 1878-450X |
DOI | |
Status | Udgivet - 1 dec. 2018 |
Emneord
- Alcoholic beverages
- Deep-frying
- Ethanol retention
- Fried batters