Effect of ultrasound soy and corn flour on sensory properties of chicken deep fat fried nuggets
- سال انتشار: 1392
- محل انتشار: دومین همایش ملی علوم و صنایع غذایی
- کد COI اختصاصی: GHOCHANFOOD02_146
- زبان مقاله: انگلیسی
- تعداد مشاهده: 1743
نویسندگان
Assistant Professor, Islamic Azad Universityquchan branch,azad university,Iran
- M.Sc student ,Department of Food Sciences and Technolog, quchan branch
members of Food Sciences and agricultur Technolog Department of food Science(flour-cereals) Iran -phd
چکیده
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 usedکلیدواژه ها
Chicken nuggets, Flour, Frying, Physical properties, ultrasound ,batterمقالات مرتبط جدید
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