Effect of Ultrasound and Diffrent Flour Addition In Batter on Quality of Deep Fat-Fried Chicken Nuggets
Publish place: Third National Conference on Food Science and Industry
Publish Year: 1393
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
GHOCHANFOOD03_135
تاریخ نمایه سازی: 15 بهمن 1393
Abstract:
Consumption of breaded food has become very popular over the last few years. In this study the effects of soy and corn flour and ultrasound in batter on quality of deep-fat fried chicken nuggets with completly randomized design was evaluated .Wheat flour in batter formula was replaced with 5,10% soy and corn flour and batter was sonicated70 KHZ . Chicken nuggets were fried at 170ºC.properties like moisture contant, texture, and oil content were determined . means were compared with Duncan test. Results showed that compering with control batter , 10% corn flour adition with ultrasound provided the highest texture in batter formulation . batters containing10% corn flour without ultrasound showed the lower moisture contant .The lowest moisture loss was batters containing10% soy flour with ultrasound.
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Authors
S. Yosefzadeh Sani
Food Science and Technology, Islamic Azad University ,Quchan ,Iran ,
E. Ataye salehi
Assistant Professor, Department of Food Science & Technology, Quchan Branch, Islamic Azad University, Quchan, Iran
Z. Sheikholeslami
Member of Scientific Board of Agricultural Engeering Research Department of Khorasan –E Razavi
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