Resistant starch (RS) in battered fried products: Functionality and high-fibre benefit

The functionality and suitability as a source of fibre of type 3 resistant starch (RS3) in low oil content fried battered squid rings prepared without pre-frying were analysed. The addition of RS3, even at levels of 20%, did not affect the ability of the methylcellulose batter to increase its consistency upon heating at a temperature of approximately 35 °C. Replacement of wheat flour by 20% RS3 increased the total dietary fibre content from 5.0% to 13.2%. After frying, a significant increase in the hardness and fragility of the batter crust and a more intense golden-brown colour were found. An acceptability test performed by a panel of 50 consumers rated all the fried battered food equally (no RS3, 10% RS3 and 20% RS3). This result shows that RS3 can be incorporated into the battered food as a source of dietary fibre, up to a concentration of 20%, without comprising consumer acceptability.