Effects of Different Batter Formulation on Some Quality Characteristics of Deep-Fat Fried Chicken Nuggets

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Gokce R., Akgun A. A., Ergezer H., AKCAN T.

JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI, cilt.22, sa.3, ss.331-338, 2016 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 22 Sayı: 3
  • Basım Tarihi: 2016
  • Doi Numarası: 10.1501/tarimbil_0000001391
  • Dergi Adı: JOURNAL OF AGRICULTURAL SCIENCES-TARIM BILIMLERI DERGISI
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.331-338
  • Anahtar Kelimeler: Chicken nugget, Batter, Quality, Deep fat frying, Cooking yield, OIL, INGREDIENTS, ADHESION
  • Dokuz Eylül Üniversitesi Adresli: Hayır

Özet

In this study the effect of various cereal and legume flours (wheat, corn, rye and soy) on some quality characteristics (moisture content, oil content, coating pick up, cooking yield, coating thickness, penetrometer values and color) of deep-fat fried chicken nuggets were studied. Chicken nuggets were prepared with equal amounts of ground thigh and breast meat and fried at 180 degrees C for 5 min in sunflower oil. Batter formulations significantly (P<0.05) affected coating pick up, cooking yield, coating thickness and penetrometer values of chicken nuggets. The highest cooking yield was found in corn flour and wheat flour, respectively. The uses of rye flour significantly (P<0.05) increased the penetrometer values of chicken nuggets. There were no significant (P>0.05) differences between the moisture content of chicken nuggets. The batter formulation significantly changed the oil content of chicken nuggets. All the batter formulations had similar redness (+a*) values whereas batter containing corn flour showed the highest yellowness (+b*) value.