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

REFERENCES

• Pinthus , E.J. , Weinberg , P. and Saguy , I.S. 1993 . Criterion for Oil Uptake during Deep-fat Frying . Journal of Food Science , 58 ( 1 ) : 204 – 205 .
   Web of Science ®Google Scholar
• Mohamed , S. , Hamid , N.A. and Hamid , M.A. 1998 . Food components affecting the oil absorption and crispness of fried batter . Journal of the Science of Food and Agriculture , 78 ( 1 ) : 39 – 45 .
   Web of Science ®Google Scholar
• Fiszman , S.M. and Salvador , A. 2003 . Recent developments in coating batters . Trends in Food Science and Technology , 14 ( 10 ) : 399 – 407 .
   Web of Science ®Google Scholar
• Xue , J. and Ngadi , M. 2006 . Rheological properties of batter systems formulated using different flour combinations . Journal of Food Engineering , 77 ( 2 ) : 334 – 341 .
   Web of Science ®Google Scholar
• Xue , J. and Ngadi , M. 2007 . Rheological properties of batter systems containing different combinations of flours and hydrocolloids . Journal of the Science of Food and Agriculture , 87 ( 7 ) : 1292 – 1300 .
   Web of Science ®Google Scholar
• Lee , S. and Inglett , G.E. 2007 . Effect of an Oat Beta-Glucan-Rich Hydrocolloid (C-trim30) on the Rheology and Oil Uptake of Frying Batters . Journal of Food Science , 72 ( 4 ) : E222 – E226 .
   PubMed Web of Science ®Google Scholar
• Sahin , S. , Sumnu , G. and Altunakar , B. 2005 . Effects of batters containing different gum types on the quality of deep-fat fried chicken nuggets . Journal of the Science of Food and Agriculture , 85 : 2375 – 2379 .
   Web of Science ®Google Scholar
• Akdeniz , N. , Sahin , S. and Sumnu , G. 2005 . Effects of different batter formulations on the quality of deep-fat-fried carrot slices . European Food Research and Technology , 221 ( 1 ) : 99 – 105 .
   Web of Science ®Google Scholar
• Akdeniz , N. , Sahin , S. and Sumnu , G. 2006 . Functionality of batters containing different gums for deep-fat frying of carrot slices . Journal of Food Engineering , 75 ( 4 ) : 522 – 526 .
   Web of Science ®Google Scholar
• Maskat , M.Y. and Kerr , W.L. 2004 . Effect of Surfactant and Batter Mix Ratio on the Properties of Coated Poultry Product . International Journal of Food Properties , 7 ( 2 ) : 341 – 352 .
   Web of Science ®Google Scholar
• van Dalen , G. , Nootenboom , P. , van Vliet , L.J. , Voortman , L. and Esveld , E. 2007 . 3D Imaging and analysis of porous cereal products using X-ray microtomography . Image Analysis and Stereology , 26 : 169 – 177 .
   Google Scholar
• Heertje , I. 1998 . Fat crystals, emulsifiers and liquid crystals. From structure to functionality . Pol. Journal of Food Nutr. Sci. , 7 ( 48 ) : 7 – 18 .
   Google Scholar
• Rahman , M.S. 2001 . Toward prediction of porosity in foods during drying: a brief review . Drying Technology , 19 ( 1 ) : 1 – 13 .
   Web of Science ®Google Scholar
• Mukprasirt , A. , Herald , T.J. , Boyle , D.L. and Rausch , K.D. 2000 . Adhesion of rice flour-based batter to chicken drumsticks evaluated by laser scanning confocal microscopy and texture analysis . Poult Sci. , 79 ( 9 ) : 1356 – 1363 .
   PubMed Web of Science ®Google Scholar
• Puspitowati , S. and Driscoll , R.H. 2007 . Effect of Degree of Gelatinisation on the Rheology and Rehydration Kinetics of Instant Rice Produced by Freeze Drying . International Journal of Food Properties , 10 ( 3 ) : 445 – 453 .
   Web of Science ®Google Scholar
• Loewe , R. 1993 . Role of ingredients in batter systems . Cereal Foods World , 38 ( 9 ) : 673 – 677 .
   Web of Science ®Google Scholar
• Dogan , F.S. , Sahin , S. and Sumnu , G. 2005 . Effects of soy and rice flour addition on batter rheology and quality of deep-fat fried chicken nuggets . Journal of Food Engineering , 71 ( 1 ) : 127 – 132 .
   Web of Science ®Google Scholar
• Shih , F. and Daigle , K. 1999 . Oil Uptake Properties of Fried Batters from Rice Flour . J. Agric. Food Chem. , 47 ( 4 ) : 1611 – 1615 .
   PubMed Web of Science ®Google Scholar
• Llorca , E. , Hernando , I. , Pérez-Munuera , I. , Fiszman , S.M. and Lluch , M.A. 2001 . Effect of frying on the microstructure of frozen battered squid rings . European Journal of Food Research and Technology , 213 ( 6 ) : 448 – 455 .
   Web of Science ®Google Scholar
• Rimac-Brncic , S. , Lelas , V. , Rade , D. and Simundic , B. 2004 . Decreasing of oil absorption in potato strips during deep fat frying. Journal of Food Engineering , 64 ( 2 ) : 237 – 241 .
   Google Scholar
• Mukprasirt , A. , Herald , T.J. and Flores , R.A. 2000 . Rheological characterization of rice flour-based batters . Journal of Food Science , 65 ( 7 ) : 1194 – 1199 .
   Web of Science ®Google Scholar
• Dziezak , J.D. 1991 . A focus on gums . Food Technology , 43 ( 3 ) : 116 – 132 .
   Google Scholar
• Meyers , M.A. 1990 . “ Functionality of hydrocolloids in batter coating systems ” . In Batters and Breading in food processing , Edited by: Kulp , K. and Loewe , R. 123 – 130 . St. Paul , MN : American Association of Cereal Chemists Inc .
   Google Scholar
• Mellema , M. 2003 . Mechanism and reduction of fat uptake in deep-fat fried foods . Trends in Food Science & Technology , 14 ( 9 ) : 364 – 373 .
   Web of Science ®Google Scholar
• Aguilera , J.M. 2005 . Why food microstructure? . Journal of Food Engineering , 67 ( 1–2 ) : 3 – 11 .
   Web of Science ®Google Scholar
• Boukouvalas , C.J. , Krokida , M.K. , Maroulis , Z.B. and Marinos-Kouris , D. 2006 . Density and Porosity: Literature Data Compilation for Foodstuffs . International Journal of Food Properties , 9 ( 4 ) : 715 – 746 .
   Web of Science ®Google Scholar
• Adedeji , A.A. and Ngadi , M.O. 2009 . 3-D Imaging of deep-fat fried chicken nuggets breading coating using X-ray micro-CT . International Journal of Food Engineering , 5 ( 4 )
   Web of Science ®Google Scholar
• United State Department of Agriculture Nutritional value of Foods: NDB-20081 and 20061. Nutrient Data Laboratory USDA Washington DC 2008 http://www.nal.usda.gov/fnic/foodcomp/search/ (http://www.nal.usda.gov/fnic/foodcomp/search/)
   Google Scholar
• Association of Official Analytical Chemists . 1990 . Official methods of analysis , Washington , DC : Method No.: 960.39. AOAC .
   Google Scholar
• Sasov and Van , D. 1998 . Desktop X-ray microscopy and microtomography . Journal of Microscopy , 191 ( 2 ) : 151 – 158 .
   Google Scholar
• Feldkamp , L.A. , Davis , L.C. and Kress , J.W. 1984 . Practical cone-beam algorithm . Journal of the Optical Society of America A. , 1 ( 6 ) : 612 – 619 .
   Google Scholar
• Hildebrand , T. and Ruegsegger , P. 1997 . Quantification of Bone Microarchitecture with the Structure Model Index . Computer Methods in Biomechanics and Biomedical Engineering , 1 ( 1 ) : 15 – 23 .
   PubMedGoogle Scholar
• Skyscan. Structural parameters measured by the Skyscan™ CT-Analyser Version 1.7.0.5. Skyscan, Belgium http://www.skyscan.be/ (http://www.skyscan.be/) (Accessed: 7 April 2008 ).
   Google Scholar
• Hahn , M. , Vogel , M. , Pompesius-Kempa , M. and Delling , G. 1992 . Trabecular bone pattern factor--a new parameter for simple quantification of bone microarchitecture . Bone , 13 ( 4 ) : 327 – 330 .
   PubMed Web of Science ®Google Scholar
• Chappard , D. 2001 . Fractal dimension of trabecular bone: comparison of three histomorphometric computed techniques for measuring the architectural two-dimensional complexity . The Journal of Pathology , 195 ( 4 ) : 515 – 521 .
   PubMed Web of Science ®Google Scholar
• Skyscan. Structural parameters measured by the Skyscan™ CT-Analyser Version 1.7.0.5. Skyscan, Belgium http://www.skyscan.be/ (http://www.skyscan.be/) (Accessed: 6 April 2009 ).
   Google Scholar
• SAS . 1999 . SAS procedures guide Version 8.2 , 3rd Edited by: SAS Institute . Cary , NC
   Google Scholar
• Otsu , N. 1979 . A threshold selection method from gray-level histograms . IEEE Transactions on Systems, Man, and Cybernetics , 9 ( 1 ) : 62 – 66 .
   Web of Science ®Google Scholar
• Datta , A.K. , Sahin , S. , Sumnu , G. and Ozge Keskin , S. 2007 . Porous media characterization of breads baked using novel heating modes . Journal of Food Engineering , 79 ( 1 ) : 106 – 116 .
   Web of Science ®Google Scholar
• Karathanos , V.T. and Saravacos , G.D. 1993 . Porosity and pore size distribution of starch materials . Journal of Food Engineering , 18 ( 3 ) : 259 – 280 .
   Web of Science ®Google Scholar
• Mallikarjunan , P. , Chinnan , M.S. , Balasubramaniam , V.M. and Phillips , R.D. 1997 . Edible Coatings for Deep-fat Frying of Starchy Products . Lebensmittel-Wissenschaft und-Technologie , 30 ( 7 ) : 709 – 714 .
   Web of Science ®Google Scholar
• Ford , J.L. 1999 . Thermal analysis of hydroxypropylmethylcellulose and methylcellulose: powders, gels and matrix tablets . International Journal of Pharmaceutics , 179 ( 2 ) : 209 – 228 .
   PubMed Web of Science ®Google Scholar
• Davis , A. 1983 . “ Breading and batter ingredients ” . In Breading and Batter Technology , Edited by: Suderman , D.R. and Cunningham , F.E. 125 Wesport , CT : AVI Publishing Inc .
   Google Scholar
• Maskat , M.Y. and Kerr , W.L. 2002 . Coating characteristics of fried chicken breasts prepared with different particle size breading . Journal of Food Processing and Preservation , 26 ( 1 ) : 27 – 38 .
   Web of Science ®Google Scholar
• Sanz , T. , Salvador , A. and Fiszman , S.M. 2004 . Effect of concentration and temperature on properties of methylcellulose-added batters Application to battered, fried seafood . Food Hydrocolloids , 18 ( 1 ) : 127 – 131 .
   Web of Science ®Google Scholar
• Olewnik , M. and Kulp , K. 1990 . “ Factors affecting characteristics of wheat flour in batter ” . In Batter and Breading in Food Processing , Edited by: Olewnik , M. and Kulp , K. 106 – 107 . St. Paul , MN : American Association of Cereal Chemists .
   Google Scholar
• Loewe , R. 1990 . “ Ingredients selection for batter systems ” . In Batter and Breading in Food Processing , Edited by: Olewnik , M. and Kulp , K. 11 St. Paul , MN : American Association of Cereal Chemists .
   Google Scholar
• Christianson , D.D. , Hodge , J.E. , Osborne , D. and Detroy , R.W. 1981 . Gelatinization of wheat starch as modified by xanthan hydrocolloid, guar hydrocolloid and cellulose hydrocolloid . Cereal Chemistry , 58 ( 6 ) : 513 – 517 .
   Web of Science ®Google Scholar
• Shi , X. and BeMiller , J.N. 2002 . Effects of food gums on viscosities of starch suspensions during pasting . Carbohydrate Polymers , 50 ( 1 ) : 7 – 18 .
   Web of Science ®Google Scholar
• Gamble , M.H. , Rice , P. and Selman , J.D. 1987 . Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers . International Journal of Food Science & Technology , 22 ( 3 ) : 233 – 241 .
   Web of Science ®Google Scholar