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Michael Ngadi - One of the best experts on this subject based on the ideXlab platform.
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Surface ruptures of fried Batters as influenced by Batter formulations
Journal of Food Engineering, 2015Co-Authors: Jamshid Rahimi, Michael NgadiAbstract:Abstract Irregularities and microstructure of the surface of Batter coatings play a critical role in oil uptake during deep-fat frying of coated products. The objective of this study was to study the influence of Batter formulations on surface irregularities of fried Batters. Variable pressure scanning electron microscopy (VP-SEM) was used to study the surface microstructure of Batters prepared using different combinations of wheat and rice flours. Images of Batter surfaces were captured, and characterized using parameters such as the total number, mean area, the biggest area, ratio and roundness of the generated ruptures on the coating surface after frying. The total number of generated ruptures on the surface of fried Batters was significantly ( P r | = 0.72), whereas moisture loss was correlated with ratio (| r | = 0.67) and mean area (| r | = 0.77).
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Effect of Batter formulation and pre-drying time on oil distribution fractions in fried Batter
LWT - Food Science and Technology, 2014Co-Authors: Jamshid Rahimi, Michael NgadiAbstract:Abstract Batter coating and pre-drying have recently been used as techniques for decreasing fat content of fried foods. The objectives of this study were to assess the effect of Batter formulations and pre-drying time on surface, penetrated and total fat content of Batter coating, and to evaluate different mathematical models for predicting moisture diffusivity and oil transfer during frying. Two different sets of Batter systems were used. The first set consisted of Batter with different ratios of wheat to rice flour whereas the second set was wheat-flour-based Batter with different pre-drying times. The Batter samples were deep fried at 180 ± 2 °C in canola oil for different frying times between 0 and 4 min. Batter with wheat flour alone was found to have higher surface fat and total fat contents, while its penetrated fat content was lower than that with other Batters. Batter with no pre-drying showed higher surface, penetrated and total fat content than other systems. Moisture diffusivity ranged between 2.01 × 10 −6 and 2.85 × 10 −6 m 2 /min. Page model was found as the best fit model to evaluate the oil transfer rate constants.
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porosity determination of deep fat fried coatings using pycnometer fried Batter porosity determination by pycnometer
International Journal of Food Science and Technology, 2011Co-Authors: Akinbode A. Adedeji, Michael NgadiAbstract:The effect of processing conditions such as frying time and temperature, and Batter formulation on pore development in deep-fat fried chicken nuggets coatings were studied using helium pycnometer method. Chicken nuggets with preformed and laboratory prepared Batter coatings were fried at temperatures between 170 and 190 °C for a time range between 0 and 240 s. There was significant (P < 0.05) effect of frying temperature and Batter formulation on porosity. Porosity increased with frying time and temperature, and ranged between 2.15 and 47.92% for the preformed Batter and 9.96 and 54.76% for the formulated Batters. Apparent and bulk densities of the preformed Batters increased and decreased with frying time, respectively, but both declined gradually with increasing frying temperature. As the level of rice flour in the formulation increased, apparent and bulk densities also increased. Batter formulation and frying temperature significantly (P < 0.05) influenced the variation in moisture and fat content of the fried Batter. Porosity demonstrated positive and negative correlation with fat uptake and moisture loss, respectively, for all the Batter coatings.
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Porosity determination of deep‐fat‐fried coatings using pycnometer (Fried Batter porosity determination by pycnometer)
International Journal of Food Science and Technology, 2011Co-Authors: Akinbode A. Adedeji, Michael NgadiAbstract:The effect of processing conditions such as frying time and temperature, and Batter formulation on pore development in deep-fat fried chicken nuggets coatings were studied using helium pycnometer method. Chicken nuggets with preformed and laboratory prepared Batter coatings were fried at temperatures between 170 and 190 °C for a time range between 0 and 240 s. There was significant (P < 0.05) effect of frying temperature and Batter formulation on porosity. Porosity increased with frying time and temperature, and ranged between 2.15 and 47.92% for the preformed Batter and 9.96 and 54.76% for the formulated Batters. Apparent and bulk densities of the preformed Batters increased and decreased with frying time, respectively, but both declined gradually with increasing frying temperature. As the level of rice flour in the formulation increased, apparent and bulk densities also increased. Batter formulation and frying temperature significantly (P < 0.05) influenced the variation in moisture and fat content of the fried Batter. Porosity demonstrated positive and negative correlation with fat uptake and moisture loss, respectively, for all the Batter coatings.
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Breaded Fried Foods
2009Co-Authors: Parameswarakuma Mallikarjunan, Michael Ngadi, Manjeet S. ChinnanAbstract:Introduction Principles of Deep-Fat Frying Fryer Technology Frying Oil Batter and Breading - Classification and Processing Systems Properties of Batters and Breadings Batter and Breading Ingredients Selection Measuring the Quality of Breaded Fried Foods Recent Technologies to Enhance the Quality of Fried Foods Abbreviations Index
Gulum Sumnu - One of the best experts on this subject based on the ideXlab platform.
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Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend
Food Hydrocolloids, 2008Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:Abstract In this study, it was aimed to compare rheological properties of rice cake Batter and quality characteristics of rice cakes prepared using different gums with or without an emulsifier blend. Rice cake Batter was formulated with different gums (xanthan gum, guar gum, locust bean gum, κ -carrageenan, hydroxy propyl methyl cellulose (HPMC), xanthan–guar gum blend and xanthan– κ -carrageenan gum blend) and an emulsifier blend (Purawave™). As a control cake, Batters containing no gum and emulsifier blend were used. Rheological characteristics of Batters were modeled by Power law ( r 2 =0.965–0.997) and Casson models ( r 2 =0.945–0.999). Xanthan and xanthan–guar gum blend containing Batters had the highest but HPMC containing Batters had the lowest apparent viscosity values. Emulsifier blend and gum interaction was found to be significant in affecting apparent viscosity. Addition of emulsifier blend and gums except HPMC gum increased the emulsion stability of cake Batter. The highest specific volume values in the absence of emulsifier blend were obtained for cakes containing only xanthan gum. Emulsifier blend addition increased specific volume and porosity of the cakes and resulted in softer products.
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effects of Batters containing different gum types on the quality of deep fat fried chicken nuggets
Journal of the Science of Food and Agriculture, 2005Co-Authors: Serpil Sahin, Gulum Sumnu, Bilge AltunakarAbstract: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 °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.
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effects of soy and rice flour addition on Batter rheology and quality of deep fat fried chicken nuggets
Journal of Food Engineering, 2005Co-Authors: Seyhan Firdevs Dogan, Serpil Sahin, Gulum SumnuAbstract:Abstract 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 °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.
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Effects of Batters containing different protein types on the quality of deep-fat-fried chicken nuggets
European Food Research and Technology, 2005Co-Authors: Seyhan Firdevs Dogan, Serpil Sahin, Gulum SumnuAbstract: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 °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.
Serpil Sahin - One of the best experts on this subject based on the ideXlab platform.
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Rheological properties and quality of rice cakes formulated with different gums and an emulsifier blend
Food Hydrocolloids, 2008Co-Authors: Elif Turabi, Gulum Sumnu, Serpil SahinAbstract:Abstract In this study, it was aimed to compare rheological properties of rice cake Batter and quality characteristics of rice cakes prepared using different gums with or without an emulsifier blend. Rice cake Batter was formulated with different gums (xanthan gum, guar gum, locust bean gum, κ -carrageenan, hydroxy propyl methyl cellulose (HPMC), xanthan–guar gum blend and xanthan– κ -carrageenan gum blend) and an emulsifier blend (Purawave™). As a control cake, Batters containing no gum and emulsifier blend were used. Rheological characteristics of Batters were modeled by Power law ( r 2 =0.965–0.997) and Casson models ( r 2 =0.945–0.999). Xanthan and xanthan–guar gum blend containing Batters had the highest but HPMC containing Batters had the lowest apparent viscosity values. Emulsifier blend and gum interaction was found to be significant in affecting apparent viscosity. Addition of emulsifier blend and gums except HPMC gum increased the emulsion stability of cake Batter. The highest specific volume values in the absence of emulsifier blend were obtained for cakes containing only xanthan gum. Emulsifier blend addition increased specific volume and porosity of the cakes and resulted in softer products.
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effects of Batters containing different gum types on the quality of deep fat fried chicken nuggets
Journal of the Science of Food and Agriculture, 2005Co-Authors: Serpil Sahin, Gulum Sumnu, Bilge AltunakarAbstract: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 °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.
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effects of soy and rice flour addition on Batter rheology and quality of deep fat fried chicken nuggets
Journal of Food Engineering, 2005Co-Authors: Seyhan Firdevs Dogan, Serpil Sahin, Gulum SumnuAbstract:Abstract 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 °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.
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Effects of Batters containing different protein types on the quality of deep-fat-fried chicken nuggets
European Food Research and Technology, 2005Co-Authors: Seyhan Firdevs Dogan, Serpil Sahin, Gulum SumnuAbstract: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 °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.
Mohammad Hossein Haddad Khodaparast - One of the best experts on this subject based on the ideXlab platform.
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effects of soy and corn flour addition on Batter rheology and quality of deep fat fried shrimp nuggets
Food and Bioprocess Technology, 2012Co-Authors: Fereshteh Dehghan Nasiri, Mohebbat Mohebbi, Farideh Tabatabaee Yazdi, Mohammad Hossein Haddad KhodaparastAbstract:In this paper, the effects of soy and corn flour (5 and 10% w/w) addition to the Batter formulation on the quality of deep fat-fried shrimp nuggets were evaluated. Rheological properties of Batters, coating pick-up, moisture content, and oil content of the samples were determined. Shrimp nuggets were fried at 150 °C, 170 °C, 190 °C, for 1, 2, 3, 4, and 5 min. The coating pick-up, oil and moisture content were found to be directly proportional to Batter viscosity. All Batters were found to show shear thinning behavior by exhibiting flow behavior index ≤ 1. The Batters were modeled as power law fluids. Batter formulation, frying time, and temperature significantly (p < 0.01) affected moisture and oil content of shrimp nuggets. Soy flour added Batters provided the highest consistency index, 7.595 and 10.635 Pa.sn for 5% and 10% soy flour added, respectively. Soy flour was found to be an effective ingredient in decreasing oil content of fried nuggets. Batters containing 5% corn flour showed the lowest moisture content and the highest oil content among all the formulations. The mean moisture and fat content of shrimp nuggets coated with Batter contained 10% soy and 5% corn flour, fried at 190 °C, for 5 min were 0.59 ± 0.022, 0.480 ± 0.029 and 0.149 ± 0.035, 0.346 ± 0.024 (g/g db), respectively.
Miles R. Marshall - One of the best experts on this subject based on the ideXlab platform.
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Leaf dry matter content is better at predicting above-ground net primary production than specific leaf area
Functional Ecology, 2017Co-Authors: Simon M. Smart, Helen C. Glanville, Maria Del Carmen Blanes, Lina M. Mercado, Bridget A. Emmett, David L. Jones, Bernard J. Cosby, Rob H. Marrs, Adam Butler, Miles R. MarshallAbstract:1. Reliable modelling of above-ground Net Primary Production (aNPP) at fine resolution is a significant challenge. A promising avenue for improving process models is to include response and effect trait relationships. However, uncertainties remain over which leaf traits are correlated most strongly with aNPP. 2. We compared abundance-weighted values of two of the most widely used traits from the Leaf Economics Spectrum (Specific Leaf Area and Leaf Dry Matter Content) with measured aNPP across a temperate ecosystem gradient. 3. We found that Leaf Dry Matter Content (LDMC) as opposed to Specific Leaf Area (SLA) was the superior predictor of aNPP (R2=0.55). 4. Directly measured in situ trait values for the dominant species improved estimation of aNPP significantly. Introducing intra-specific trait variation by including the effect of replicated trait values from published databases did not improve the estimation of aNPP. 5. Our results support the prospect of greater scientific understanding for less cost because LDMC is much easier to measure than SLA.
