Which choice most logically completes the text?

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Many Indian snack foods, such as bhatoora and paneer pakora, acquire their flavor from being fried in oil; some are also coated in batter beforehand. Chemists Marc A. Meyers and Andrew Grazela 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 food's 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 food's core during frying. Therefore, a food fried without a hydrocolloid batter coating will likely

have a more viscous crust when frying is completed than it would have if it were fried with a coating of hydrocolloid batter.

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

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.

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.