A composition and process for cooked food products is provided to impart the sensorial attributes of fried food products. The composition is in the form of a batter coating, either powdered or wet, which is applied to a food product, and when cooked, has the taste, texture and appearance of a fried food product. The batter coating includes at least an enzyme-modified starch or flour or other starch-containing material having oil absorbing capabilities. The enzyme-modified starch is plated with a liquid cooking oil in order to bring the liquid cooking oil into the process, and the batter coating retains the incorporated liquid cooking oil during processing to impart a fat fried texture, appearance and taste to the cooked food product.
US 20160088848 A1
Board of Trustees of the University of Arkansas (Little Rock, AR)
Wang, Ya-Jane and Purcell, Sarah, "Composition and process for baked food products to impart the sensorial attributes of fried food products" (2016). Patents Granted. 308.