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

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2004

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Doğan, Seyhan Firdevs

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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

Subject Keywords

Food Processing and Manufacture.

URI

http://etd.lib.metu.edu.tr/upload/12605088/index.pdf
https://hdl.handle.net/11511/14270

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Graduate School of Natural and Applied Sciences, Thesis

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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.