Question

many indian snack foods, such as bhajjis and papad pakoras, acquire their flavor from being fried in oil; some are also coated in batter beforehand. christopher a. meyers and andrew gravels studied the mass and heat transfer processes that occur when foods are fried in batters containing hydrocolloids, polymers that become viscous or gel - like in water. during frying, water in the food evaporates, leaving voids that oil (a pure fat) can fill. as the process continues, water from the foods center moves to the crust as long as the crust remains permeable. however, hydrocolloids can create structures in the crust that reduce the transfer of moisture out of the foods core during frying. therefore, a food fried without a hydrocolloid batter coating will likely

which choice most logically completes the text?

a. have a more viscous crust when frying is completed than it would have if it were fried with a coating of hydrocolloid batter.
b. have a higher fat content than it would have if it were fried with a coating of hydrocolloid batter.
c. need to be cooked more quickly at a higher temperature than it would need to be cooked if it were fried with a coating of hydrocolloid batter.
d. need to be cooked in a different oil than it would need to be cooked in if it were fried with a coating of hydrocolloid batter.

Explanation:

The passage states that hydrocolloids in batter can reduce moisture transfer out of the food's core during frying. Without this barrier (i.e., without a hydrocolloid - batter coating), more oil (a pure fat) can fill the voids left as water in the food evaporates. So, a food fried without a hydrocolloid - batter coating will likely have a higher fat content.

Answer:

B. have a higher fat content than it would have if it were fried with a coating of hydrocolloid batter.