Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets

Date

2005-11-01

Author

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

154
views

0
downloads

The effects of various gum types [hydroxypropylmethylcellulose (HPMC), guar gum, xanthan gum, gum arabic] on the quality of deep-fat fried chicken nuggets were studied. Chicken samples, 0.04 m in diameter and 0.015 m in thickness taken from the breast portion, were coated with batters composed of a 3:5 solid to water ratio by immersion. The solid content of batter formulations contained equal amounts of corn and wheat flours, 1.0% gum, 1.0% salt and 0.5% leavening agent. As control, batter without gum addition was used. Samples were fried at 180 degrees C for 3, 6, 9 and 12 min. The hardness and oil content of the chicken nuggets increased whereas the moisture content decreased during frying. HPMC and xanthan gums reduced oil absorption significantly compared with other gums and the control. When gum arabic was added to the batter formulation, a product with the highest oil content and porosity was obtained. (c) 2005 Society of Chemical Industry.

Subject Keywords

Biotechnology, Agronomy and Crop Science, Food Science, Nutrition and Dietetics

URI

https://hdl.handle.net/11511/46179

Journal

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

DOI

https://doi.org/10.1002/jsfa.2258

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

EFFECTS OF SUCROSE POLYESTER COATING ON FRUIT-QUALITY OF APRICOTS (PRUNUS-ARMENAICA (L)) Şümnü, Servet Gülüm (Wiley, 1995-04-01) Mature apricots were coated with different concentrations of a mixture containing sucrose polyesters (Semperfresh(TM) fruit coating) to determine the effect of that coating on shelf-life, post-storage life and quality of apricots. Respiration rates, weight loss, colour change, variations in soluble solids, ascorbic acid content, titratable acidity and pH of apricots were effectively reduced by both the 10 g litre(-1) and 15 g litre(-1) concentrations during ambient storage. After 10 days of cold storage bot...
Functionality of batters containing different gums for deep-fat frying of carrot slices Akdeniz, N; Şahin, Serpil; Şümnü, Servet Gülüm (Elsevier BV, 2006-08-01) The effects of addition of different hydrocolloids such as hydroxypropyl methylcellulose (HPMC), guar gum, xanthan gum and guar-xanthan gum combination to the batter formulations on quality of deep-fat fried carrot slices were evaluated. Coating pick up of batter formulations and moisture content, oil content, texture, porosity and color of samples were determined during frying at 170 degrees C for 2, 3 and 4 min. Gums were effective in controlling moisture loss and oil uptake, producing crisp and porous pr...
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 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 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...

Citation Formats

S. Şahin and S. G. Şümnü, “Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets,” JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, pp. 2375–2379, 2005, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/46179.