Show/Hide Menu
Hide/Show Apps
anonymousUser
Logout
Türkçe
Türkçe
Search
Search
Login
Login
OpenMETU
OpenMETU
About
About
Open Science Policy
Open Science Policy
Communities & Collections
Communities & Collections
Help
Help
Frequently Asked Questions
Frequently Asked Questions
Videos
Videos
Thesis submission
Thesis submission
Publication submission with DOI
Publication submission with DOI
Publication submission
Publication submission
Contact us
Contact us
Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets
Date
2005-05-01
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
7
views
0
downloads
Cite This
The effects of soy protein isolate (SPI), whey protein isolate (WPI) and egg albumen ( EA) on the quality of deep-fat-fried chicken nuggets were studied. Batter without protein addition was used as a control. Batter pickup and moisture content, oil content, texture, porosity and colour of the nuggets were determined for 3, 6, 9 and 12 min of frying at 180 degrees C. Additionally, the rheological properties of batters were studied. SPI (3%) provided the highest apparent viscosity and coating pickup. All the batters showed shear-thinning behaviour except EA-added batter. Addition of different proteins to the batter formulation decreased the oil content of the final product. EA reduced the oil content of chicken nuggets significantly but yielded softer products. WPI ( 3%) was found to be the most effective ingredient on improving quality parameters of deep-fat-fried chicken nuggets. WPI ( 3%) added batters provided the hardest and crunchiest product with the darkest colour and also significantly reduced the oil content of the fried nuggets.
Subject Keywords
Biotechnology
,
Food Science
,
Industrial and Manufacturing Engineering
,
Biochemistry
,
General Chemistry
URI
https://hdl.handle.net/11511/47480
Journal
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
DOI
https://doi.org/10.1007/s00217-004-1099-7
Collections
Department of Food Engineering, Article
Citation Formats
IEEE
ACM
APA
CHICAGO
MLA
BibTeX
S. Dogan, S. Şahin, and S. G. Şümnü, “Effects of batters containing different protein types on the quality of deep-fat-fried chicken nuggets,”
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
, vol. 220, pp. 502–508, 2005, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/47480.