Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets

Date

2006-06-01

Author

Altunakar, B
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

213
views

0
downloads

The effect of different types of starches and gums on batter consistency and the effect of batter consistency on quality parameters of deep-fat fried chicken nuggets were determined in this study. Consistency of batter was correlated with coating pickup and oil content of the product. Addition of different starch and gum species to batter was found to be effective for both viscosity development and quality attributes of deep-fat fried chicken nuggets. Hydroxypropyl methylcellulose gum (HPMC), xanthan gum, and pregelatinized starch provided the highest consistency to the batters. Amylomaize starch addition to the batter formulation provided about 50% increase in texture of nuggets as compared to the control. Chicken nuggets coated with batters containing HPMC, xanthan, or guar gum had the lowest oil content. HPMC reduced oil content by about 54%, while the reduction in oil content was 40% and 33% in the case of xanthan and guar gum addition, respectively.

Subject Keywords

General Chemistry, General Chemical Engineering

URI

https://hdl.handle.net/11511/48797

Journal

CHEMICAL ENGINEERING COMMUNICATIONS

DOI

https://doi.org/10.1080/00986440500194069

Collections

Department of Food Engineering, Article

Suggestions

OpenMETU
Core

The effects of gums on macro and micro-structure of breads baked in different ovens Ozkoc, Semin Ozge; Şümnü, Servet Gülüm; Şahin, Serpil (Elsevier BV, 2009-12-01) In this study, the effects of gums on macro and micro-structure of breads baked in different ovens (infrared (IR)-microwave combination and conventional) were investigated by the help of image and SEM analysis, respectively. The gums used were xanthan, guar, K-carrageenan and xanthan-guar blend. The gums were added to the formulation at 0.5% concentration. As a control, no gum added formulations were used. Results of Image analysis demonstrated that xanthan-guar gum blend addition improved bread quality wit...
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...
EFFECTS OF SEMPERFRESH AND JONFRESH FRUIT COATINGS ON POSTSTORAGE QUALITY OF SATSUMA MANDARINS BAYINDIRLI, L; Şümnü, Servet Gülüm; KAMADAN, K (Wiley, 1995-11-01) Mandarins were coated with SemperSresh(TM) and Jonfresh(TM) edible coatings. The weight gain of mandarins after application of Jonfresh and Semperfresh coatings was 0.8% and 0.6% respectively. Weight loss, respiration rate, ascorbic acid, soluble solids (brix) and acidity changes of coated mandarins were compared with uncoated mandarins during storage at 20C and 40% RH for 4 weeks. Semperfresh(TM) and Jonfresh(TM) coatings delayed the ripening of mandarins. Both of the coatings were effective to reduce the ...
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 SEMPERFRESH(TM) AND JOHNFRESH(TM) FRUIT COATINGS ON POSTSTORAGE QUALITY OF ANKARA PEARS Şümnü, Servet Gülüm (Wiley, 1994-08-01) Pears were coated with different concentrations of Semperfresh or with Johnfresh edible coatings after storage for five months at 0C to determine the effects of coatings on poststorage quality. Coating levels were effective for extending the poststorage life and delaying ripening. Both Semperfresh and Johnfresh treated pears had better color, firmness, ascorbic acid, titratable acidity, soluble solid retention than control pears. Although Semperfresh was effective for the reduction of respiration and weight...

Citation Formats

B. Altunakar, S. Şahin, and S. G. Şümnü, “Effects of hydrocolloids on apparent viscosity of batters and quality of chicken nuggets,” CHEMICAL ENGINEERING COMMUNICATIONS, pp. 675–682, 2006, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/48797.