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| Rheology Properties of Three Batters and Effects on Quality of Fried Chicken Nuggets |
| Diao En-jie;Ding Xiao-wen |
| 1.College of Food Science & Engineering, Shandong Agricurial University,Shandong Taian 271018; 2.College of Food Science, Southwest University, Chongqing 400716 |
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Abstract Rheology properties of three kinds of batters and it’s effects on quality of fried chicken nuggets. Coating pick-up of batters, the amounts of coating pick-up were measured, and moisture content, oil content, texture, color and porosity of nuggets were determined for3,6,9 and12min of frying times at 180±1℃. Additionally, the rheological properties of batters were studied and coating pick-up was found to be directly proportional to batter viscosity. Three batters were found to show thixotropic behavior and shear-thinning property, which owned pseudoplastic characteristics and complied with power-law fluid. Soy flour of batter provided the highest apparent viscosity and was found to be an effective ingredient in improving quality parameters in terms of crispness and color. Both soy flour and rice flour of batter could reduce oil absorption.
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2008, Vol. 22 
