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

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.


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...
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 ...
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...
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...
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.