Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets

Date

2005-11-01

Author

Dogan, SF
Şahin, Serpil
Şümnü, Servet Gülüm

Metadata

Show full item record

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

Item Usage Stats

407
views

0
downloads

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 batter viscosity. All batters were found to show thixotropic behavior. The batters were modeled as power-law fluids and all of them were shear-thinning. Soy flour provided the highest apparent viscosity and was found to be an effective ingredient in improving quality parameters in terms of crispness and color. Both soy flour and rice flour provided reduced oil absorption as compared to the control.

Subject Keywords

Food Science

URI

https://hdl.handle.net/11511/34899

Journal

JOURNAL OF FOOD ENGINEERING

DOI

https://doi.org/10.1016/j.jfoodeng.2004.10.028

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

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...
Effects of different batter formulations on quality of deep-fat fried chicken nuggets Doğan, Seyhan Firdevs; Şahin, Serpil; Department of Food Engineering (2004) 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,...
Effects of buckwheat flour, gums and proteins on rheological properties of gluten-free batters and structure of cakes Yıldız, Eda; Şümnü, Servet Gülüm; Şahin, Serpil (Codon Publications, 2018-01-01) The main objective of the study is to determine the effects of buckwheat flour concentration and different gum types (xanthan, guar gum) or proteins (soy protein and whey protein) on rheological properties of gluten-free cake batters and physical properties of cakes (weight loss, porosity, specific volume, hardness and macro structure). Gum containing batters exhibited higher apparent viscosities. More uniform distribution of gas cells were observed in whey protein containing samples compared to other batte...
Effects of different emulsifier types, fat contents, and gum types on retardation of staling of microwave-baked cakes Seyhun, N; Şümnü, Servet Gülüm; Şahin, Serpil (Wiley, 2003-08-01) The effects of different types of emulsifiers, gums, and fat contents on the retardation of staling of microwave-baked cakes were investigated. First, different types of emulsifiers (DATEM, Lecigran, and Purawave) at three different fat contents (50%, 25%, and 0%) were added to cake formulations to retard staling of microwave-baked cakes. Then, three types of gums (guar gum, xanthan gum, and methylcellulose) were added to the optimum formulations chosen. As a control, cakes formulated without any emulsifier...
Effects of different batter formulations on the quality of deep-fat-fried carrot slices Akdeniz, N; Şahin, Serpil; Şümnü, Servet Gülüm (Springer Science and Business Media LLC, 2005-07-01) The effects of batter coating containing pregelatinized tapioca starch or maltodextrin at different concentrations (1, 3 or 5%) on product quality of deep-fat-fried carrot slices were evaluated. Coated slices were fried for 2, 3 and 4 min at 170 degrees C. Coating pickup of batter formulations and moisture and oil contents, porosity, texture and colour of fried slices were determined. Batter without pregelatinized starch or maltodextrin addition was used as the control. Addition of 5% pregelatinized tapioca...

Citation Formats

S. Dogan, S. Şahin, and S. G. Şümnü, “Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets,” JOURNAL OF FOOD ENGINEERING, pp. 127–132, 2005, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/34899.