Microstructural Properties of Deep-Fat Fried Chicken Nuggets Coated with Different Batter Formulation

Abstract

A study on batter formulation effect on microstructural and physicochemical properties of deep-fat fried chicken nuggets coating was carried out. Two flour (wheat and rice) mixes at 5 ratios (100:0, 70:30, 50:50, 30:70, and 0:100) and two carboxymethyl cellulose ratios (0 and 1%) were combined. Samples were fried at 180°C for four min. Fried samples were then scanned with x-ray micro-computed tomography, and the obtained images were analyzed. Inclusion of hydrocolloid into the batter system significantly influenced their microstructural parameters. The number of pores, fragmentation index, and structure model index (shape) of the fried coating increased with the addition of hydrocolloid while porosity decreased. The proportions of rice or wheat flours in the batter affected porosity. Viscosity, batter pickup, color, texture, moisture, and fat content of the batter systems were significantly affected by the formulation. Some correlations were shown between the physicochemical properties of the batter system and the fried coating.

Keywords:

• X-ray micro-computed tomography
• Food coating
• Microstructures
• Batter
• Food imaging

ACKNOWLEDGMENT

The authors express profound gratitude to Natural Science and Engineering Research of Canada (NSERC) for funding this project.