Please use this identifier to cite or link to this item: https://hdl.handle.net/11499/9768
Title: Effects of different batter formulation on some quality characteristics of deep-fat fried chicken nuggets
Authors: Gökçe, Ramazan
Akgün, Ali Aytaç
Ergezer, Haluk
Akcan, Tolga
Keywords: Batter
Chicken nugget
Cooking yield
Deep fat frying
Quality
Publisher: Ankara University
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.
URI: https://hdl.handle.net/11499/9768
ISSN: 1300-7580
Appears in Collections:Mühendislik Fakültesi Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu / Scopus Indexed Publications Collection
TR Dizin İndeksli Yayınlar Koleksiyonu / TR Dizin Indexed Publications Collection
WoS İndeksli Yayınlar Koleksiyonu / WoS Indexed Publications Collection

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