This study examined the effect of adding wheat starch, modified cornstarch, dextrin, dried egg and gluten to the batter mixture on the pick-up and flow properties and on the colour and texture characteristics of fried coatings for squid rings prepared using an innovative method which does not require a pre-frying step. The highest pick-up values were found in gluten-added batters, which is consistent with its high consistency index. Little variation due to the presence of the different ingredients was found in the colour parameters after coagulation and thermal impact treatment. Dextrin-added batters showed the highest contribution to crispness, which is attributable to their crust having the highest degree of flakiness and firmness. With respect to the final fat content, the addition of gluten conferred a significantly lower oil absorption than the formulation without additional ingredients.

The authors are indebted to the Comision Interministerial de Ciencia y Tecnología for finnacial support (AGL2000-1553-C02-01), and to the Consejería de Educación de Valencia (Spain) for the grant awarded to author T.S. We are also grateful to Cat-Preymer (Barcelona, Spain) for the supply of MC and to Adín, S.A. (Valencia, Spain) for the supply of the other ingredients.