Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets

Dogan, Seyhan Firdevs; Şahin, Serpil; Şumnu, Gülüm

doi:10.1016/j.jfoodeng.2004.10.028

Cited by 125 publications

(18 citation statements)

References 9 publications

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“…Deep fried coated foodstuffs are known and appreciated worldwide (Fiszman and Salvador 2003) constituting some of the most extensively consumed convenience food products (Varela et al 2008). Coating preserves and enhances food quality, limiting moisture lost during frying and contributing to the generation of pleasant flavors (Firdevs Dogan et al 2005;Varela and Fiszman 2011). The crusts of fried products exhibit a characteristic crunchy texture and a golden yellow color (Chen et al 2009).…”

Section: Introductionmentioning

confidence: 99%

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Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

Carvalho

Carrascal

2018

J Food Sci Technol

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This study aimed to determine the effect of different uncommon tempura formulations (incubated with CO and with added ethanol) on physical, chemical and sensory characteristics of fried coated squids, immediately after frying and also after 48 h of refrigeration storage and subsequent oven reheating. Ethanol addition led to lower levels of moisture and higher of fat in the fried coating, regardless the use of CO. There were no difference in instrumental colour parameters among all four battered samples. Ethanol added tempuras showed higher crispness and lower maximum force than their water counterparts in an instrumental texture evaluation. Fried squids coated with ethanol added tempuras were rated as crispier and crunchier, even after 2 days of storage and further reheating. Overall, partial substitution of water by ethanol appears as an interesting strategy to increase crispness in tempura coated fried products, especially when the products are stored and reheated before consumption.

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Section: Introductionmentioning

confidence: 99%

“…Crispness is a highly valued textural characteristic in breaded and battered fried foods, such as fish, poultry or vegetables (Firdevs Dogan et al 2005). In fact, it has been reported as the most critical property determining their consumer acceptance (Maskat and Kerr 2002;Primo-Martín and van Deventer 2011).…”

Section: Introductionmentioning

confidence: 99%

Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

Carvalho

Carrascal

2018

J Food Sci Technol

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“…Batter viscosity within the batter systems significantly affects the flow behavior by the composition and proportion of the ingredients of the batter (Dogan et al, 2005). The change in the shear stress with shear rate for different batter systems can be seen in Figure 1.…”

Section: Flow Behaviorsmentioning

confidence: 99%

A promising natural purple batter system with antioxidant activity for vacuum fried breaded shrimp

Dong

et al. 2022

Food Sci. Technol

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This study aims to develop a batter system with natural purple and functional quality for vacuum fried breaded shrimp. Purple sweet potato flour (PSPF), soy protein isolate (SPI), and xanthan gum were used as coating materials. The effect of the ratio of SPI and xanthan gum on the rheological properties, coating pick-up, color, moisture content, oil content, texture, anthocyanin content and antioxidant activity were investigated. Compared with the control group, it was observed that the batter system with PSPF, SPI and xanthan gum had better rheological properties. The result showed that a ratio of 2:1 for SPI to xanthan gum had the highest coating pick-up value (49.83%), the more attractive purple (a* = 3.07), less oil content (20.55%) and retained higher anthocyanin content (51.71 mg/100 g). Based on the results of anthocyanin content, vacuum fried shrimps were analyzed for antioxidant activity. In the 2,2-diphenyl-1-picrylhydrazyl (•DPPH), hydroxyl (•OH) radical-scavenging assay test, PSPF vacuum fried shrimps showed high free-radical scavenging activity (60.19% for •DPPH and 35.97% for •OH). Therefore, the batter system with PSPF, SPI and xanthan gum is a promising coating material, which is widely used for vacuum fried breaded products, such as pork chop, steak, chicken nuggets and fish fingers.

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“…Oil bulk density possibly related to the porosity of the fried batter. Dogan et al (2005b) stated that porosity referred to the pore volume relative to the matrix volume. Moreover, porosity also affected the crispiness perception of the fried batter (van Koerten et al, 2015).…”

Section: Bulk Density Of the Fried Flakesmentioning

confidence: 99%

Effect of oil type and batter ingredients on the properties of deep-frying flakes

2020

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Deep-fried batter food products have recently gained popularity since they are both appetizing and palatable. However, deep-fried food contains high oil content, promoting increasing health concerns of consumers. Oil absorption reduction batter formulae and new types of cooking oil are showing improved customer demand. Coconut oil is gaining interest as a healthy food selection but information comparing coconut oil to palm oil for frying is limited. Effects of oil type and ingredients on the properties of deep-fried batter were investigated. Density of the fried flakes differed slightly between the samples. Flakes fried in coconut oil had lower density, higher oil absorption, and better texture than those fried in palm oil. Addition of whey protein and soluble fiber to the samples increased oil absorption with texture better than the control. Oil absorbed by fried flakes with added whey was greater than those with added fiber, and oil content increased as the amount of whey increased. Results showed that coconut oil was not a good frying medium since high oil content was absorbed into the food pieces. Addition of whey and fiber did not reduce oil uptake but modified the texture of the fried flakes.

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Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets

Cited by 125 publications

References 9 publications

Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

Improving crunchiness and crispness of fried squid rings through innovative tempura coatings: addition of alcohol and CO2 incubation

A promising natural purple batter system with antioxidant activity for vacuum fried breaded shrimp

Effect of oil type and batter ingredients on the properties of deep-frying flakes

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