Sepideh Yosefzadeh Sani - Food Science and Technology, Islamic Azad University ,Quchan ,Iran

Battered foods are popular due to their crispy texture, more desirable color, and flavour. The quality of batter coated products is influenced by the rheological properties of the batter aterials and by changes in their properties associated with their transition from liquid to solid states. Consumption of breaded food has become very popular over the last few years. In this study the effects of soy and corn flour in batter on quality of deep-fat fried chicken nuggets with ompeletly randomized design was evaluated .Wheat flour in batter formula was replaced with 5,10% soy and corn flour. Chicken nuggets were fried at 170ºC.properties like moisture contant ,texture and sensory properties (colour) were determined . means were compared with Duncan test. Results showed that,compering with control batter , soy flour adittion provided the highest texture in batter formulation.Hydrocolloids develop wet adhesive properties at various degrees of hydration, reaching maximum adhesion at an optimum degree of hydration

batters, Chicken nuggets, Flour, hydrocolloids, Physical properties