Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy

Adedeji, Akinbode A.; Liu, Li; Ngadi, Michael

doi:10.1016/j.jfoodeng.2010.08.002

Cited by 52 publications

(25 citation statements)

References 29 publications

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“…These results are consistent with the findings of other researchers, who observed ruptured cells with large void spaces in samples containing only wheat flour due to the migration of water [45]. It was concluded that the degree of connectivity between adjacent pores tends to increase as frying progressed [10]. Additionally, the trapped gas might cause small gaps between the chicken and the coating.…”

Section: Scanning Electron Microscopysupporting

confidence: 92%

“…Previous studies have considered the rheological properties of batters containing soy flour [7,8], rice flour [7,9,10], cellulose derivatives [11][12][13], starch [4,[14][15][16], and dextrin [17], besides wheat and corn flours. Viscosity development within the batter is mainly related to the water-binding capacities and solubility of the drying ingredients.…”

Section: Introductionmentioning

confidence: 99%

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Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters

Çağdaş

Kumcuoğlu

2015

International Journal of Food Engineering

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The effects of the addition of grape seed powder (GSP) on the thermorheological properties of frying batters were investigated in this study. Thermal properties, including gelatinization (T G ) and melting (T m ) temperatures, as well as enthalpies (ΔH G , ΔH m ), were determined by a differential scanning calorimeter (DSC). The addition of GSP decreased the T G and T m as the GSP levels increased. When compared with the control batter, the addition of GSP significantly decreased the apparent viscosity and viscoelastic modules (G′, G′′). The mechanical spectra of batters carried out at 15-80°C showed a transition from fluid-like to gel-like behavior. The batter pickup values were found to be directly proportional to the batter viscosity. Both water retention capacities (WRC) and consistency index values (K) of the batters were significantly affected by the GSP addition and temperature (p < 0.05). Grape seeds have health-promoting components on a scientific basis; thus, this study provides helpful results in the development of novel frying batters.

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Section: Scanning Electron Microscopysupporting

confidence: 92%

Section: Introductionmentioning

confidence: 99%

Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters

Çağdaş

Kumcuoğlu

2015

International Journal of Food Engineering

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“…This group reports that porosity values are dependent on the method of measurement. For example, porosity in chicken nuggets ranged from 39 to 69% using mercury intrusion porisometry , 7 to 14% using X‐ray microcomputed tomography , 2 to 48% using a pycnometer method , and 4 to 32% using confocal laser scanning microscopy . These studies also show a positive correlation between porosity and moisture content and a negative correlation between porosity and oil content and report that the newly created pores are either very small or very large compared to the distribution of pore sizes in the unfried samples.…”

Section: Resultsmentioning

confidence: 91%

Reduction of fat content during frying using dried egg white and fiber solutions

Brannan

Myers

Herrick

2013

Euro J Lipid Sci & Tech

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Producers of deep-fried foods seek new methods to lower the fat content of these foods. The effectiveness of edible films of proteins and carbohydrates and the addition of prefrying dips of egg white lower fat absorption. Common additions of chemicals to films called plasticizers allow them to improve distribution when coating a substrate and improve their water vapor permeability and mechanical properties. The purpose of this study was to determine whether the addition of corn or oat fiber to an egg albumin solution will increase fat absorption inhibition that occurs in deep-fat frying compared to an egg albumin solution alone. Dipping chicken fritters in an egg white dip with no fiber present produced samples with the highest lipid reductions compared to the control. The addition of fiber to any of the dips did not produce a synergistic effect to reduce lipid absorption. The egg dip, 1%, and 2% fiber dip amounts were successful in reducing the lipid content compared to control, but not the 5% fiber dip amount. As the fiber dip concentration decreased for corn and oat fiber, lipid levels decreased. The addition of egg white, corn fiber, or oat fiber affected the color and texture of the fritters.Practical applications: Reducing the oil content of chicken fritters could provide lower fat alternatives to normal deep fried foods that still retain the desirable characteristics that full fat foods provide. If fat reduction below 35% calories from fat can be achieved, markets such as schools and healthcare that are currently restricted to these types of products could be opened.

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“…During frying, heat and mass transfer causes physicochemical transformations, such as protein denaturation and starch gelatinization in wheat and rice flours, and gel formation in carboxymethyl cellulose. These changes in the microstructure of batter prevent or reduce moisture evaporation (Adedeji, Liu, & Ngadi, 2011;Albert et al, 2009). In different studies, the important roles of starch gelatinization, protein denaturation, and gel formation of carboxymethyl cellulose in creating of a barrier on the surface of coated foods and prevention of moisture evaporation during frying has been shown (Addo, Xiong, & Blanchard, 2001;Rahimi & Ngadi, 2016a;Yusop, Maskat, & Mustapha, 2011).…”

Section: Resultsmentioning

confidence: 99%

The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog

Rahimi¹,

Adedeji

Ngadi

2019

Journal of Texture Studies

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The purpose of the study was to understand the mechanism of microstructural changes in vegetable‐based meat analogs coated with different batter formulations. A meat analog (substrate) was developed by using vegetable proteins, coated with batters formulated from different combinations of wheat and rice flours, predried at various durations, and subsequently fried. The effect of batter formulation, predrying time, and frying time on spaces occupied by air (porosity, SOA), moisture (SOM), and fat (SOF) in the core region (the meat analog) was studied. The SOA, SOM, and SOF ranged between 8.28–32.72%, 16.73–58.31%, and 16.73–58.31%, respectively. All three fractions of pores in the meat analog were significantly influenced by predrying and frying times; however, batter formulation did not show any significant influence. Batter formulation did not show any significant influence on moisture and fat content within the meat analog. Fat content was not influenced by frying time; and only 90 min predrying made a difference.

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Microstructural evaluation of deep-fat fried chicken nugget batter coating using confocal laser scanning microscopy

Cited by 52 publications

References 29 publications

Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters

Effects of the Addition of Grape Seed Powder on the Thermorheological Properties of Frying Batters

Reduction of fat content during frying using dried egg white and fiber solutions

The influence of batter formulation and predrying time on interparticle space fractions of a coated meat analog

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