Effect of ultrasound soy and corn flour on sensory properties of chicken deep fat fried nuggets

The main objective of this study was to evaluate the effects of ultrasound soy and corn flour on quality of deep-fat fried chicken nuggets. Additionally, the rheological properties of batters were studied with fried product quality.In the first part of the study, the effects of soy and corn ultrasound flour (5%) addition to the batter formulation on product quality were studied. Coating pick-up of batters, and moisture content, oil content, texture, color, , and cooking yield of nuggets were determined for 3, 6, 9 minutes of frying times at 180ºC.batter formulation with no flour addition was used as control.then , the mechanical and ultrasonic non-destructive evaluation techniques were used to determine crispness in breaded fried chicken nuggets. A pair of dry-coupling 70-kHz ultrasonic transducers was used

کلیدواژه ها:

Chicken nuggets ، Flour ، Frying ، Physical properties ، ultrasound ، batter