Effects Of Different Batter Formulations On Quality Of Deep Fat Fried Chicken Nuggets

Download Effects Of Different Batter Formulations On Quality Of Deep Fat Fried Chicken Nuggets full books in PDF, epub, and Kindle. Read online Effects Of Different Batter Formulations On Quality Of Deep Fat Fried Chicken Nuggets ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!

Effects of Different Batter Formulations on Quality of Deep-Fat Fried Chicken Nuggets

Author :
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (611 download)

DOWNLOAD NOW!

Book Synopsis Effects of Different Batter Formulations on Quality of Deep-Fat Fried Chicken Nuggets by :

Download or read book Effects of Different Batter Formulations on Quality of Deep-Fat Fried Chicken Nuggets written by and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The main objective of this study was to evaluate the effects of different flour and protein types on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied and the batter viscosity was correlated with fried product quality. In the first part of the study, the effects of soy and rice flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, volume, porosity, and cooking yield of nuggets were determined for 3, 6, 9 and 12 minutes of frying times at 180ðC. In the second part of the study, the effects of protein types (soy protein isolate, whey protein isolate and egg albumen) at different concentrations (1 and 3%) on quality attributes were studied. A batter formulation with no flour or protein addition was used as control. In both parts of the study, flow behavior of batters prepared using different flour and protein types were determined. Soy flour and soy protein isolate (SPI) provided the highest apparent viscosity. Batter viscosity was found to be correlated with coating pick-up. All batters were found to show thixotropic behavior. The batters were modeled as power-law fluid and all of them turned out to be shear-thinning except egg albumen added batter, which was shear-thickening. As a result of the study, among the flour and protein types used, 3% whey protein isolate (WPI) was found to be the most effective ingredient on improving quality parameters of deep-fat fried chicken nuggets. 3% WPI added batters provided the hardest and crunchiest product with the darkest color. It also reduced the oil content of fried nuggets significantly. However, low cooking yield values were observed for batters with 3% WPI. On the other hand, soy flour containing batters provided high cooking yield. Therefore, if high cooking yield with low oil content is desired, soy flour can be advised to be used in batter formulations for chi.

Development of Crispiness in Batter Coated Chicken Nuggets During Post Frying Holding

Author : Dare Oloruntoba
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (129 download)

DOWNLOAD NOW!

Book Synopsis Development of Crispiness in Batter Coated Chicken Nuggets During Post Frying Holding by : Dare Oloruntoba

Download or read book Development of Crispiness in Batter Coated Chicken Nuggets During Post Frying Holding written by Dare Oloruntoba and published by . This book was released on 2021 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: "Loss of crispiness and the high fat content of deep-fried foods are two major challenges facing the fried food services industry. Crispiness is one of the key quality attributes that determines consumer's acceptance and preference for fried products. Likewise, Public awareness of the harmful effect of consumption of high amounts of fat has driven the industry to explore alternative and strategic approaches for the reduction of fat content in fried foods. Therefore, maintaining both crispiness and low-fat quality of fried products without forfeiting one for the other is of huge interest. This study was then undertaken to investigate the potential of hydrocolloids, ultrasound treatment and frying method to significantly minimize fat uptake during frying and prevent crispiness loss during post-frying holding under heat lamp.In the first phase of this study, 1% concentration of hydrocolloid (pectin (P), locust bean gum (LB), guar gum (GG), xanthan gum (XG), methylcellulose (MC), and hydroxypropyl methylcellulose (HPMC)) was integrated into a pre-dust and batter system. Chicken nugget was coated with the different formulated batters and subjected to either air frying or deep fat frying. Various quality attributes such as moisture loss, fat uptake and crispiness were measured after keeping the fried samples under heat lamp for 0, 10, 20, 30, 40 and 50 min. In a second study phase, the batters were subjected to ultrasound treatment before they were used to coat the chicken nugget and subsequent deep fat fried or air fried. Crispiness and other quality attributes were measured similar to the first phase of the study. The inclusion of hydrocolloids in the batter formulation significantly reduced the fat content of chicken nuggets subjected to both frying methods. In particular, hydrocolloids reduced the fat content of deep-fried samples by 27.08 to 59.92%. Likewise, post frying holding time under heat lamp caused a significant (p

Evaluation of Different Techniques for Microstructural Characterization of Deep-fat Fried Foods

Author : Akinbode A. Adedeji
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (64 download)

DOWNLOAD NOW!

Book Synopsis Evaluation of Different Techniques for Microstructural Characterization of Deep-fat Fried Foods by : Akinbode A. Adedeji

Download or read book Evaluation of Different Techniques for Microstructural Characterization of Deep-fat Fried Foods written by Akinbode A. Adedeji and published by . This book was released on 2010 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Advances in Deep-Fat Frying of Foods

Author : Servet Gulum Sumnu
Publisher : CRC Press
ISBN 13 : 1420055593
Total Pages : 330 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis Advances in Deep-Fat Frying of Foods by : Servet Gulum Sumnu

Download or read book Advances in Deep-Fat Frying of Foods written by Servet Gulum Sumnu and published by CRC Press. This book was released on 2008-12-17 with total page 330 pages. Available in PDF, EPUB and Kindle. Book excerpt: Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie

Handbook of Food Safety Engineering

Author : Da-Wen Sun
Publisher : John Wiley & Sons
ISBN 13 : 1444355309
Total Pages : 875 pages
Book Rating : 4.4/5 (443 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Food Safety Engineering by : Da-Wen Sun

Download or read book Handbook of Food Safety Engineering written by Da-Wen Sun and published by John Wiley & Sons. This book was released on 2011-11-03 with total page 875 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book presents a comprehensive and substantial overview of the emerging field of food safety engineering, bringing together in one volume the four essential components of food safety: the fundamentals of microbial growth food safety detection techniques microbial inactivation techniques food safety management systems Written by a team of highly active international experts with both academic and professional credentials, the book is divided into five parts. Part I details the principles of food safety including microbial growth and modelling. Part II addresses novel and rapid food safety detection methods. Parts III and IV look at various traditional and novel thermal and non-thermal processing techniques for microbial inactivation. Part V concludes the book with an overview of the major international food safety management systems such as GMP, SSOP, HACCP and ISO22000.

Food Properties Handbook

Author : M. Shafiur Rahman
Publisher : CRC Press
ISBN 13 : 1420003097
Total Pages : 880 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis Food Properties Handbook by : M. Shafiur Rahman

Download or read book Food Properties Handbook written by M. Shafiur Rahman and published by CRC Press. This book was released on 2009-05-28 with total page 880 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dramatically restructured, more than double in size, the second edition of the Food Properties Handbook has been expanded from seven to 24 chapters. In the more than ten years since the publication of the internationally acclaimed and bestselling first edition, many changes have taken place in the approaches used to solve problems in food preservat

Quality and Safety of Meat Products

Author : Begoña Panea
Publisher : MDPI
ISBN 13 : 3039433725
Total Pages : 154 pages
Book Rating : 4.0/5 (394 download)

DOWNLOAD NOW!

Book Synopsis Quality and Safety of Meat Products by : Begoña Panea

Download or read book Quality and Safety of Meat Products written by Begoña Panea and published by MDPI. This book was released on 2020-11-13 with total page 154 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food safety is a major problem around the world, both with regard to human suffering and with respect to economic costs. Scientific advances have increased our knowledge surrounding the nutritional characteristics of foods and their effects on health. This means that a large proportion of consumers are much more conscious with respect to what they eat and their demands for quality food. Food quality is a complex term that includes, in addition to safety, other intrinsic characteristics, such as appearance, color, texture and flavor, and also extrinsic characteristics, such as perception or involvement.

Effect of Batter and Breading Conditions on Yields, and Breading Dispersion of Chicken Nuggets During Deep-fat Frying

Author : Tipvon Parinyasiri
Publisher :
ISBN 13 :
Total Pages : 128 pages
Book Rating : 4.:/5 (25 download)

DOWNLOAD NOW!

Book Synopsis Effect of Batter and Breading Conditions on Yields, and Breading Dispersion of Chicken Nuggets During Deep-fat Frying by : Tipvon Parinyasiri

Download or read book Effect of Batter and Breading Conditions on Yields, and Breading Dispersion of Chicken Nuggets During Deep-fat Frying written by Tipvon Parinyasiri and published by . This book was released on 1989 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Breaded Fried Foods

Author : Parameswarakuma Mallikarjunan
Publisher : CRC Press
ISBN 13 : 0203492293
Total Pages : 196 pages
Book Rating : 4.2/5 (34 download)

DOWNLOAD NOW!

Book Synopsis Breaded Fried Foods by : Parameswarakuma Mallikarjunan

Download or read book Breaded Fried Foods written by Parameswarakuma Mallikarjunan and published by CRC Press. This book was released on 2009-09-22 with total page 196 pages. Available in PDF, EPUB and Kindle. Book excerpt: Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have

Functionality of Different Batters in Deep-fat Fried Chicken Nuggets

Author : Bilge Altunakar
Publisher :
ISBN 13 :
Total Pages : 96 pages
Book Rating : 4.:/5 (533 download)

DOWNLOAD NOW!

Book Synopsis Functionality of Different Batters in Deep-fat Fried Chicken Nuggets by : Bilge Altunakar

Download or read book Functionality of Different Batters in Deep-fat Fried Chicken Nuggets written by Bilge Altunakar and published by . This book was released on 2003 with total page 96 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Batters and Breadings in Food Processing

Author : Karel Kulp
Publisher : Academic Press
ISBN 13 : 0128104503
Total Pages : 349 pages
Book Rating : 4.1/5 (281 download)

DOWNLOAD NOW!

Book Synopsis Batters and Breadings in Food Processing by : Karel Kulp

Download or read book Batters and Breadings in Food Processing written by Karel Kulp and published by Academic Press. This book was released on 2016-07-08 with total page 349 pages. Available in PDF, EPUB and Kindle. Book excerpt: For the first major update of this topic in 21 years, editors Kulp, Loewe, Lorenz, and Gelroth have gathered an elite group of internationally recognized experts. This new edition examines the current market trends and applications for coated food products. It updates our knowledge of ingredient utilization in battered and breaded products using corn, wheat, rice, fats and oils, and flavorings and seasonings. It applies the functionality of these ingredients across the rheology of coating systems and into the selection of specific processing equipment Each chapter explores a different facet of developing batter-based coatings and breadings for a variety of new products, and explains how new technology has turned this profitable food category into a science. New authors have contributed chapters on heat and mass transfer in foods during deep-fat frying, nutritional aspects of coated foods, and food allergens. Batters and Breadings in Food Processing, Second Edition presents essential technical and scientific information in a peer-reviewed resource. It will be valuable reference for food technologists in Research and Development, Quality Assurance, Rheology, and Bakiing. It will make an excellent text for any course with a batters and breadings processing component.

Handbook of Poultry Science and Technology, Secondary Processing

Author : Isabel Guerrero-Legarreta
Publisher : John Wiley and Sons
ISBN 13 : 0470504463
Total Pages : 632 pages
Book Rating : 4.4/5 (75 download)

DOWNLOAD NOW!

Book Synopsis Handbook of Poultry Science and Technology, Secondary Processing by : Isabel Guerrero-Legarreta

Download or read book Handbook of Poultry Science and Technology, Secondary Processing written by Isabel Guerrero-Legarreta and published by John Wiley and Sons. This book was released on 2010-03-30 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive reference for the poultry industry—Volume 2 describes poultry processing from raw meat to final retail products With an unparalleled level of coverage, the Handbook of Poultry Science and Technology provides an up-to-date and comprehensive reference on poultry processing. Volume 2: Secondary Processing covers processing poultry from raw meat to uncooked, cooked or semi-cooked retail products. It includes the scientific, technical, and engineering principles of poultry processing, methods and product categories, product manufacturing and attributes, and sanitation and safety. Volume 2: Secondary Processing is divided into seven parts: Secondary processing of poultry products—an overview Methods in processing poultry products—includes emulsions and gelations; breading and battering; mechanical deboning; marination, cooking, and curing; and non-meat ingredients Product manufacturing—includes canned poultry meat, turkey bacon and sausage, breaded product (nuggets), paste product (pâté), poultry ham, luncheon meat, processed functional egg products, and special dietary products for the elderly, the ill, children, and infants Product quality and sensory attributes—includes texture and tenderness, protein and poultry meat quality, flavors, color, handling refrigerated poultry, and more Engineering principles, operations, and equipment—includes processing equipment, thermal processing, packaging, and more Contaminants, pathogens, analysis, and quality assurance—includes microbial ecology and spoilage in poultry and poultry products; campylobacter; microbiology of ready-to-eat poultry products; and chemical and microbial analysis Safety systems in the United States—includes U.S. sanitation requirements, HACCP, U.S. enforcement tools and mechanisms

The Science of Poultry and Meat Processing

Author : Shai Barbut
Publisher :
ISBN 13 : 9780889556256
Total Pages : pages
Book Rating : 4.5/5 (562 download)

DOWNLOAD NOW!

Book Synopsis The Science of Poultry and Meat Processing by : Shai Barbut

Download or read book The Science of Poultry and Meat Processing written by Shai Barbut and published by . This book was released on 2016-06 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Reducing Saturated Fats in Foods

Author : G Talbot
Publisher : Elsevier
ISBN 13 : 0857092472
Total Pages : 415 pages
Book Rating : 4.8/5 (57 download)

DOWNLOAD NOW!

Book Synopsis Reducing Saturated Fats in Foods by : G Talbot

Download or read book Reducing Saturated Fats in Foods written by G Talbot and published by Elsevier. This book was released on 2011-04-19 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products. With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector. Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected

Physicochemical Aspects of Food Engineering and Processing

Author : Sakamon Devahastin
Publisher : CRC Press
ISBN 13 : 1420082426
Total Pages : 374 pages
Book Rating : 4.4/5 (2 download)

DOWNLOAD NOW!

Book Synopsis Physicochemical Aspects of Food Engineering and Processing by : Sakamon Devahastin

Download or read book Physicochemical Aspects of Food Engineering and Processing written by Sakamon Devahastin and published by CRC Press. This book was released on 2010-08-03 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Physical and chemical interactions between various constituents of foods resulting from processing operations often lead to physical, sensory, and nutritional changes in the properties of foods. Answering the need for a resource in this area, this volume describes the effects of various processing technologies in different food processing situations. A first part looks at the physicochemical property changes of different foods undergoing selected processes, such as drying, extrusion, microencapsulation, and microwave assisted thermal processing. The second part focuses on the changes of physicochemical properties of different products, such as seafood, meat, and confectionary products.

Ingredients in Meat Products

Author : Rodrigo Tarté
Publisher : Springer Science & Business Media
ISBN 13 : 0387713271
Total Pages : 421 pages
Book Rating : 4.3/5 (877 download)

DOWNLOAD NOW!

Book Synopsis Ingredients in Meat Products by : Rodrigo Tarté

Download or read book Ingredients in Meat Products written by Rodrigo Tarté and published by Springer Science & Business Media. This book was released on 2009-02-21 with total page 421 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is little doubt that today’s food industry is faced with a rapidly changing market landscape. The obvious need to continue to provide consumers with nutritious, delectable, safe, and affordable food products which are also profitable for food manufacturers, as well as the ongoing challenge of ensuring the delivery of adequate nutrition to hundreds of millions of disadvantaged people around the world, appears – at least as much as, if not more than, ever – to be at odds with the challenges posed by soaring energy and food commodity prices; fast-paced changes in consumer demographics, habits, and preferences; and the continual need to stay ahead of current and emerging food safety issues. In addition to this, the present ubiquity in the industry of terms such as functional foods, nutraceuticals, low sodium, low fat, clean label, minimal processing, and natural – to name a few – underscores yet a different dimension of the challenges faced by food processors today. On the other hand, however, the solutions of many of these challenges may, concurrently, present the food industry with unique and exciting opportunities. The processed meat industry, despite its long history and tradition, is certainly not exempt from having to face these modern challenges, nor excluded from realizing the promises of the opportunities that may lie ahead.

Cooking for Geeks

Author : Jeff Potter
Publisher : "O'Reilly Media, Inc."
ISBN 13 : 1449396038
Total Pages : 433 pages
Book Rating : 4.4/5 (493 download)

DOWNLOAD NOW!

Book Synopsis Cooking for Geeks by : Jeff Potter

Download or read book Cooking for Geeks written by Jeff Potter and published by "O'Reilly Media, Inc.". This book was released on 2010-07-20 with total page 433 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.