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Michael Ngadi - One of the best experts on this subject based on the ideXlab platform.
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structure and irregularities of surface of fried Batters studied by fractal dimension and lacunarity analysis
Food Structure, 2016Co-Authors: Jamshid Rahimi, Michael NgadiAbstract:Fractal dimension and lacunarity were applied to study the structure and irregularities of fried Batters. Using scanning electron microscopy, images of batter surfaces were captured, and analyzed via ImageJ software. Fractal dimension (FD) ranged between 1.79 and 1.81. Higher amount of wheat flour in batter preparation resulted in higher FD values compared to Batters with higher amount of rice flour. FD significantly (P < 0.05) increased during frying. There was a high positive correlation between FD and fat uptake for all batter formulations (|r| = 0.91-0.99) that means that surface roughness is an important factor affecting the amount of fat remaining on the surface of Batters. Lacunarity, as a measure of degree of heterogeneity of batter ruptures, ranged between 1.19 and 1.25. The lacunarity results showed that the size and shape of ruptures generated on the surface of Batters during frying was approximately uniform.
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effects of pre heating temperature and formulation on porosity moisture content and fat content of fried Batters
Journal of Food Measurement and Characterization, 2016Co-Authors: Jamshid Rahimi, Michael NgadiAbstract:The effect of pre-heating temperatures on moisture and fat contents, and porosity of fried Batters was studied. Batter pre-heated at 60 °C showed higher moisture content, lower fat content and lower porosity than non-pre-heated batter and Batters pre-heated at 70 and 80 °C. Moisture content, fat content, and porosity at 4 min frying for Batters with different pre-heating treatments ranged from 35.08 to 39.37, 3.92 to 5.16, and 13.14 to 45.31 %, respectively. Because of significant reduction in fat content, 60 °C pre-heating temperature was chosen to study the effect of batter formulations on moisture and fat contents, and porosity. Different wheat to rice flour ratios were prepared, and then each batter was pre-heated at 60 °C. Batters with higher wheat flour content showed higher moisture content, and lower fat content and porosity than Batters with higher rice flour.
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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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effects of methylcellulose xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations
Food Hydrocolloids, 2009Co-Authors: Michael NgadiAbstract:Abstract The functionalities of hydrocolloid–flour mixtures in terms of the thermal properties of their resulting batter systems were investigated, and the effects of different thermal processes such as cooking–freezing–thawing (CFT) and freezing–cooking (FC) on thermal properties of the various batter systems were determined in this study. Differential scanning calorimetry (DSC) was used to determine thermal property parameters including gelatinization temperature ( T G ), total enthalpies of gelatinization (Δ H G ), glass transition temperature ( T g ), melting peak temperature ( T m ), and total melting enthalpies (Δ H m ). The different thermal processes did not significantly affect either T G or Δ H G of batter systems, but they influenced the glass transition behavior and the Δ H m of batter systems. The thermal processes also showed different effects on the batter systems containing different hydrocolloids such as methylcellulose (MC), carboxymethylcellulose (CMC), and xanthan gum (XG). The hydrocolloids shifted T G upwards, depressed T g , and increased T m of Batters. The effect of these hydrocolloids on glass transition temperature was more pronounced in raw samples (FC process) than in cooked samples and increased with increasing levels of CMC and MC used in the formulations. Batters with MC showed increased Δ H m for all the thermal processes. CMC only showed significant effect on Δ H m for cooked samples (CFT process). MC and CMC showed more pronounced effects on T g for raw uncooked rice- and corn flour-based Batters than on raw uncooked wheat flour-based Batters. However, this special effect was not obvious in the Batters containing 0.2% XG.
George E. Inglett - One of the best experts on this subject based on the ideXlab platform.
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Particle Size Fractionation of High-Amylose Rice (Goami 2) Flour as an Oil Barrier in a Batter-Coated Fried System
Food and Bioprocess Technology, 2013Co-Authors: Seung Mi Lee, George E. Inglett, Jiyoung Yoo, Suyong LeeAbstract:The particle size effects of high-amylose rice (Goami 2) flour on quality attributes of frying Batters were characterized in terms of physicochemical, rheological, and oil-resisting properties. High-amylose rice flours were fractionated into four fractions (70, 198, 256, and 415 μm) of which morphology was also analyzed by scanning electron microscopy. Rice flour with smaller particle size exhibited a higher degree of starch gelatinization, giving rise to increased pasting parameters. When the rice flours were incorporated into frying Batters, higher steady shear viscosity was observed in the Batters with finer rice flour, which could be well characterized by the power law model. In addition, the dynamic viscoelastic properties of the Batters were enhanced by the use of rice flour with smaller particle size, which also caused an increase in batter pickup. When subjected to deep fat frying, the Batters with finer rice flour exhibited reduced moisture loss. Furthermore, the oil uptake was found to have a positive correlation with the particle size of rice flour ( R ^2 = 0.88), even showing the reduction of oil uptake by 15%. It could be synergistically attributed to the formation of outer starch granular layers, high batter viscosity/pickup, and reduced moisture loss by finer rice flour.
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EFFECT OF HYDROTHERMAL TREATMENT ON THE PHYSICOCHEMICAL, RHEOLOGICAL AND OIL-RESISTANT PROPERTIES OF RICE FLOUR*
Journal of Texture Studies, 2009Co-Authors: Deok Nyun Kim, George E. Inglett, In Young Bae, Suyong LeeAbstract:Rice flour was thermomechanically modified by steam-jet cooking and the physicochemical, rheological and oil-resistant properties of the resulting product were characterized. Compared with native rice flour, the steam jet-cooked rice flour exhibited significantly increased hydration properties. Its pasting properties were also characterized by cold initial viscosity, decreased setback and the lack of peak viscosity. The shear-thinning behaviors of the steam jet-cooked rice flour were satisfactorily fitted into the Carreau equation. In addition, dynamic viscoelastic measurements showed that the liquid-like nature was more dominant over the solid-like properties. When incorporated into frying batter formulations, the steam jet-cooked rice flour increased the batter viscosity and pickup. The use of steam jet-cooked rice flour also enabled fried Batters to control the moisture loss effectively. Furthermore, the wheat flour replacement with 20% steam jet-cooked rice flour in Batters led to dramatic reduction of oil uptake by around 40%. PRACTICAL APPLICATIONS This study introduces a hydrothermal treatment (steam-jet cooking) as a new technique to impart better functional properties to rice flour. Specially, the steam jet-cooked rice flour exhibited oil-resisting properties when incorporated into frying Batters, consequently producing fried foods with reduced content of oil and calorie.
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effect of an oat β glucan rich hydrocolloid c trim30 on the rheology and oil uptake of frying Batters
Journal of Food Science, 2007Co-Authors: Sinjung Lee, George E. InglettAbstract:C-trim30, a new beta-glucan-rich hydrocolloid containing 32%beta-glucan, was obtained by steam jet-cooking and fractionating oat bran concentrates. It was then incorporated into batter formulations to investigate the rheological effects of C-trim30, which were correlated with batter attributes. In steady shear measurements, the use of C-trim30 led to the increase in batter viscosity, while it did not show significant effects on the shear-thinning pattern of Batters. Moreover, the increase in the dynamic viscoelastic properties was observed with more contribution to elastic properties because of the high water-holding properties of C-trim30. These rheological characteristics could be correlated with the adhesive properties of Batters to a food matrix. In addition, C-trim30 was shown to produce a sample with increased batter pickup, less moisture loss, and reduced oil content. Even, the oil content was reduced by up to 40% when 4% C-trim30 was used in the batter formulations. The combined effects of elevated viscosity, great batter pickup, and reduced moisture loss by the use of C-trim30 contributed synergistically to the reduction of oil content in fried foods.
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effect of an oat β glucan rich hydrocolloid c trim30 on the rheology and oil uptake of frying Batters
Journal of Food Science, 2007Co-Authors: George E. InglettAbstract:: C-trim30, a new beta-glucan-rich hydrocolloid containing 32%beta-glucan, was obtained by steam jet-cooking and fractionating oat bran concentrates. It was then incorporated into batter formulations to investigate the rheological effects of C-trim30, which were correlated with batter attributes. In steady shear measurements, the use of C-trim30 led to the increase in batter viscosity, while it did not show significant effects on the shear-thinning pattern of Batters. Moreover, the increase in the dynamic viscoelastic properties was observed with more contribution to elastic properties because of the high water-holding properties of C-trim30. These rheological characteristics could be correlated with the adhesive properties of Batters to a food matrix. In addition, C-trim30 was shown to produce a sample with increased batter pickup, less moisture loss, and reduced oil content. Even, the oil content was reduced by up to 40% when 4% C-trim30 was used in the batter formulations. The combined effects of elevated viscosity, great batter pickup, and reduced moisture loss by the use of C-trim30 contributed synergistically to the reduction of oil content in fried foods.
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Functional Characterization of Steam Jet-Cooked β-Glucan-Rich Barley Flour as an Oil Barrier in Frying Batters
Journal of Food Science, 2006Co-Authors: Suyong Lee, George E. InglettAbstract:The effect of steam jet-cooking on the hydration, pasting, and rheological properties of barley flour was investigated. The thermo-mechanical shear during steam jet-cooking led to significant increases in the water absorption, water solubility, and swelling power of the barley flour. Also, the pasting profile showed elevated initial viscosity and reduced final viscosity. In addition, the suspensions of the steam jet-cooked barley flour demonstrated typical shear thinning and dynamic viscoelastic responses of random coil polysaccharides with entanglements. The steam jet-cooked barley flour was also evaluated as an oil barrier in fried foods. Its incorporation into frying Batters increased batter pickup and viscosity while the moisture loss of fried Batters was reduced. These combined effects significantly lowered the oil uptake of Batters.
Susana Fiszman - One of the best experts on this subject based on the ideXlab platform.
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evaluation of four types of resistant starch in muffin baking performance and relationship with batter rheology
European Food Research and Technology, 2008Co-Authors: T Sanz, Ana Salvador, Susana FiszmanAbstract:The influence of wheat flour partial replacement with different types of resistant starch (RS) in muffin batter rheological properties and in baked muffin height, volume and number of air bubbles was investigated. The type of RS affected the above-described properties differently. In comparison to the control batter (without RS), replacement with RS type 3 (Novelose 330 and C*Actistar) increased viscosity and viscoelasticity, at both 20 and 80 °C. On the contrary, RS type 2 (Hi-maize 260 and Novelose 240) decreased them. These differences in viscosity and viscoelasticity were related to different baking performance. The RS3 type muffins had higher height, volume and number of air bubbles than the RS2 type muffins. An increase in viscosity and elasticity of the raw batter and during the heating process favours bubble retention and stability, thus favours baking performance. However, despite the improvement provided by the RS type 3, the baking performance was still lower than in the control muffins. One feature that may contribute to the baking differences is the delay in all the RS Batters in the starch gelatinization temperature.
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muffins with resistant starch baking performance in relation to the rheological properties of the batter
Journal of Cereal Science, 2008Co-Authors: R Baixauli, T Sanz, Ana Salvador, Susana FiszmanAbstract:Abstract The effect on baked muffins of progressively replacing wheat flour with resistant starch (RS) was studied. Muffin volume and height and the number and area of gas cells decreased significantly when the RS level reached about 15% (by weight of total formulation) or higher. Rheological properties of the raw Batters were studied: the mechanical spectra of Batters at 25 °C, the evolution of the dynamic moduli ( G ′ and G ″) with rising temperatures (from 25 to 85 °C) and the mechanical spectra at 85 °C were obtained from oscillatory rheological tests. The decrease in the viscosity and in the elastic properties of the muffin batter as the flour was increasingly replaced by RS was related to the baking performance of the final baked products.
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influence of ingredients on the thermo rheological behaviour of Batters containing methylcellulose
Food Hydrocolloids, 2005Co-Authors: T Sanz, Ana Salvador, Jose Munoz, G Velez, Susana FiszmanAbstract:Abstract This study investigated the effect of a number of commercial-grade ingredients, either polysaccharides (wheat starch, corn starch and dextrins) or with a high protein content (gluten and dried egg), on the viscous and dynamic viscoelastic behaviour of a batter containing methylcellulose (MC) employed in a process that does not require a pre-frying step. Replacing part of the wheat flour present in a reference batter formula with either gluten or dried egg yielded an increase in the actual concentration of proteinic material, which resulted in Batters that exhibited more marked shear-thinning behaviour at 15 °C. Conversely, the consistency of Batters dropped when wheat flour was partially replaced with either wheat starch or modified corn starch, probably due to the ‘dilution’ effect of the polysaccharidic material on the wheat flour proteins which, in practice, form the network responsible for viscosity development in the Batters studied at 15 °C. A similar approach is used to explain the dynamic viscoelastic results at 15 °C. The storage and loss moduli both increased upon adding proteinic ingredients but decreased when some of the polysaccharide ingredients partially replaced the wheat flour. However, at 60 °C the opposite tendency was observed, since both viscoelastic moduli decreased in protein-enriched Batters as a consequence of the disruption of starch gelatinisation. On the other hand, both storage and loss moduli were observed to be higher in Batters where wheat flour was partially replaced by native wheat starch or corn starch, which were already beginning to gelatinise at 60 °C. The characteristic gelling pattern of MC, which is the key component to avoid the pre-frying step, was practically unaffected by the ingredients studied. Finally, the thermoreversibility of the gelation process after a sudden increase in temperature up to 45, 60 or 80 °C, was progressively less evident as the final temperature increased. This is attributed to the fact that gelatinised starch reinforced the batter structure to a greater degree as the temperature was raised.
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effect of the addition of different ingredients on the characteristics of a batter coating for fried seafood prepared without a pre frying step
Food Hydrocolloids, 2005Co-Authors: Ana Salvador, T Sanz, Susana FiszmanAbstract:This study examined the effect of adding wheat starch, modified cornstarch, dextrin, dried egg and gluten to the batter mixture on the pick-up and flow properties and on the colour and texture characteristics of fried coatings for squid rings prepared using an innovative method which does not require a pre-frying step. The highest pick-up values were found in gluten-added Batters, which is consistent with its high consistency index. Little variation due to the presence of the different ingredients was found in the colour parameters after coagulation and thermal impact treatment. Dextrin-added Batters showed the highest contribution to crispness, which is attributable to their crust having the highest degree of flakiness and firmness. With respect to the final fat content, the addition of gluten conferred a significantly lower oil absorption than the formulation without additional ingredients.
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thermogelation properties of methylcellulose mc and their effect on a batter formula
Food Hydrocolloids, 2005Co-Authors: T Sanz, Ana Salvador, M A Fernandez, Jose Munoz, Susana FiszmanAbstract:Abstract Thermogelation properties of both a solution of methylcellulose (MC) and of a batter formula containing 1, 1.5 and 2% MC were studied by small amplitude oscillatory shear, simulating the thermal process undergone by Batters in an innovative process for industrial battered food manufacturing which eliminates the pre-frying step. The mechanical spectra of the MC solution carried out at 15 and 60 °C clearly showed a transition from a fluid-like to a gel-like behaviour. The evolution of G′ and G″ with an upward temperature ramp showed the sol–gel transition to occur at approximately 52 °C (estimated as the crossover between G″ and G′). As the temperature was lowered a complete reversing of the gelation process was observed. Increasing the temperature of MC Batters resulted in a transition from a soft gel at 15 °C (behaviour in the innovative process before the coagulation step) to a stronger although still soft gel at 60 °C (behaviour after the coagulation in hot water). At both temperatures G′ and G″ increased with MC concentration, although MC did not seem to qualitatively influence the viscoelastic behaviour. In comparison with the same batter formula without MC, the Batters containing MC actually used for the innovative process exhibited a characteristic profile, whose main features were a significant decrease in |G ∗ | when initially increasing temperature, a decrease in the temperature at which |G ∗ | starts to increase and a tendency towards a reversing upon cooling.
Jan A. Delcour - One of the best experts on this subject based on the ideXlab platform.
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free wheat flour lipids decrease air liquid interface stability in sponge cake batter
Food Research International, 2021Co-Authors: Sarah C. Pycarelle, Geertrui Bosmans, Bram Pareyt, Kristof Brijs, Jan A. DelcourAbstract:Abstract The impact of free wheat flour lipids on air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at the air-liquid interface in Batters prepared with flour of which part of the lipids had been either relocated or removed prior to batter preparation was determined. Surface-active molecules were isolated from batter using a foam separation protocol. Diluted batter was whipped and the resulting foam was used as model system for the air-liquid interface in sponge cake batter. Relocating flour lipids prior to batter making enabled them to adsorb at the air-liquid interface in the foam. This limited the degree of protein adsorption at the air-liquid interface, but it did not impact the composition of the adsorbed protein population. Removing flour lipids prior to batter making resulted in foam containing relatively higher levels of lipids mainly originating from egg yolk. Prior removal of flour lipids impacted neither foam protein content nor foam protein composition. The resultant molecular population improved air-liquid interface stability in sponge cake batter. Thus, free wheat flour lipids and wheat flour lipids set free by solvent treatment decrease air-liquid interface stability in sponge cake batter mainly because they limit protein adsorption and, as such, interfere with the protein-dominated interface.
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Free wheat flour lipids decrease air-liquid interface stability in sponge cake batter
Food Research International, 1Co-Authors: Sarah C. Pycarelle, Geertrui Bosmans, Bram Pareyt, Kristof Brijs, Jan A. DelcourAbstract:Abstract The impact of free wheat flour lipids on the air-liquid interface stability during sponge cake making was investigated. Therefore, the molecular population at the air-liquid interface in Batters prepared with flour of which part of the lipids had been either relocated or removed prior to batter preparation was determined. Surface-active molecules were isolated from batter using a foam separation protocol. Diluted batter was whipped and the resulting foam was used as model system for the air-liquid interface in sponge cake batter. Relocating flour lipids prior to batter making enabled them to adsorb at the air-liquid interface in the foam. This limited the degree of protein adsorption at the air-liquid interface, but it did not impact the composition of the adsorbed protein population. Removing flour lipids prior to batter making resulted in foam containing relatively higher levels of lipids mainly originating from egg yolk. Prior removal of flour lipids impacted neither foam protein content nor foam protein composition. The resultant molecular population improved air-liquid interface stability in sponge cake batter. Thus, free wheat flour lipids and wheat flour lipids set free by solvent treatment decrease air-liquid interface stability in sponge cake batter mainly because they limit protein adsorption and, as such, interfere with the protein-dominated interface.
Gulum Sumnu - One of the best experts on this subject based on the ideXlab platform.
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Dielectric and Thermal Properties of Rice Cake Formulations Containing Different Gums Types
International Journal of Food Properties, 2010Co-Authors: Elif Turabi, Gulum Sumnu, Serpil Sahin, Marc Regier, Matthias RotherAbstract:In this study, dielectric properties of rice cake formulations containing different gum types (xanthan, guar, locust bean, HPMC, and kappa-carrageenan) were determined at temperatures between 25 and 90°C at 2450 MHz. Moreover, thermal properties of these formulations were determined by using differential scanning calorimeter (DSC). Dielectric properties of cake Batters were found to be dependent on cake formulation. Xanthan and guar gum containing cake Batters had the highest dielectric constant and loss factor values at 25°C. Temperature dependence of dielectric properties was not significant until temperature of 85°C. Gelatinization enthalpy of batter increased with the addition of gums.
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effects of hydrocolloids on apparent viscosity of Batters and quality of chicken nuggets
Chemical Engineering Communications, 2006Co-Authors: Bilge Altunakar, Serpil Sahin, Gulum SumnuAbstract: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.
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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 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 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.
