Effects of different batter formulations on quality of deep-fat fried chicken nuggets

Download
2004
Doğan, Seyhan Firdevs
The main objective of this study was to evaluate the effects of different flour and protein types on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied and the batter viscosity was correlated with fried product quality. In the first part of the study, the effects of soy and rice flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, volume, porosity, and cooking yield of nuggets were determined for 3, 6, 9 and 12 minutes of frying times at 180ðC. In the second part of the study, the effects of protein types (soy protein isolate, whey protein isolate and egg albumen) at different concentrations (1 and 3%) on quality attributes were studied. A batter formulation with no flour or protein addition was used as control. In both parts of the study, flow behavior of batters prepared using different flour and protein types were determined. Soy flour and soy protein isolate (SPI) provided the highest apparent viscosity. Batter viscosity was found to be correlated with coating pick-up. All batters were found to show thixotropic behavior. The batters were modeled as power-law fluid and all of them turned out to be shear-thinning except egg albumen added batter, which was shear-thickening. As a result of the study, among the flour and protein types used, 3% whey protein isolate (WPI) was found to be the most effective ingredient on improving quality parameters of deep-fat fried chicken nuggets. 3% WPI added batters provided the hardest and crunchiest product with the darkest color. It also reduced the oil content of fried nuggets significantly. However, low cooking yield values were observed for batters with 3% WPI. On the other hand, soy flour containing batters provided high cooking yield. Therefore, if high cooking yield

Suggestions

Effects of different batter formulations on quality of deep-fat fried carrot slices
Akdeniz, Neslihan; Şahin, Serpil; Department of Food Engineering (2004)
The main objective of the study was to evaluate the effects of starch and gum types on product quality of deep-fat fried carrot slices. It was also aimed to evaluate the applicability of image processing for determination of oil uptake. In the first part of the study, carrot slices were dipped into batters containing three different concentrations of dextrin or pre-gelatinized tapioca starch and fried for 2, 3, and 4 minutes at 170±2 oC. Coating pick-up of batter formulations and moisture content, oil conte...
Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets
Dogan, SF; Şahin, Serpil; Şümnü, Servet Gülüm (Elsevier BV, 2005-11-01)
The effects of soy flour (5%) and rice flour (5%) addition to the batter formulation on quality of deep-fat fried chicken nuggets were evaluated. Coating pick-up of batters, and moisture content, oil content, texture, color and porosity of nuggets were determined for 3, 6, 9 and 12 min of frying times at 180 degrees C. A batter formulation with no flour addition was used as control. Additionally, the rheological properties of batters were studied and coating pick-up was found to be directly proportional to ...
Effects of different batter formulations on physical and chemical properties of microwave and conventionally fried chicken fingers
Barutçu Mazı, Işıl; Şahin, Serpil; Department of Food Engineering (2009)
The main objective of this study was to determine the effects of batters containing various flour types and frying methods on physical and chemical properties of chicken fingers. To determine the effects of different flour types, 30 % of the corn and wheat flour mix in control batter was replaced with chickpea, rice or soy flours. Frying was performed in microwave oven at 365 W (70 %) power level and at 1801°C for different times. Samples were also fried in a conventional fryer at 1801°C for comparison. T...
Investigation of quality and staling of breads with different gum formulations baked in different ovens
Özkoç, Semin Özge; Şümnü, Servet Gülüm; Department of Food Engineering (2008)
The objective of this study was to determine the effects of different gums and their combination on quality and staling of breads baked in different ovens. In the first part of the study, the effects of gums (xanthan, guar, k-carrageenan, hydroxypropyl methylcellulose, locust bean gum and their blends) on quality of breads baked in infrared-microwave combination and conventional ovens were investigated. In addition, macro and micro-structure, dielectric and thermal properties and acrylamide content of bread...
Optimization of microwave-halogen lamp baking of bread
Demirekler, Pınar; Şümnü, Servet Gülüm; Department of Food Engineering (2004)
The main objective of this study was to optimize the processing conditions of breads baked in halogen lamp-microwave combination oven by using response surface methodology. It was also aimed to construct neural network models for the prediction of quality parameters of bread as a function of processing conditions. Different baking time and power combinations were used in order to find the optimum baking conditions of bread in halogen lamp-microwave combination oven. The independent variables were the baking...
Citation Formats
S. F. Doğan, “Effects of different batter formulations on quality of deep-fat fried chicken nuggets,” M.S. - Master of Science, Middle East Technical University, 2004.