Effects of different batter formulation on some quality characteristics of deep-fat fried chicken nuggets

Abstract

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 deepfat fried chicken nuggets were studied. Chicken nuggets were prepared wiThequal amounts of ground thigh and breast meat and fried at 180 °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. © Ankara Üniversitesi Ziraat Fakültesi.