Degişik kaplama formülasyonlarının işlevinin kızartılmış tavuk parçalarına etkisi

The main objective of this study was to evaluate the functionality of batters containing various starch and gum types during deep-fat frying of chicken nuggets. Additionally, this study provided a correlation between batter consistency and quality attributes of deep fat fried chicken nuggets. In the first part, the batter viscosity was correlated with fried product quality. Additionally, time dependency of batters was determined under constant shear rate. Pregelatinized starch, hydroxypropyl methylcellulose gum and xanthan gum were determined to have the highest apparent viscosity. Batter viscosity was found to be correlated with coating pickup. All batters were found to have thixotropic behavior except guar gum added batter, which was found to behave like a rheopectic fluid.In the second part, to evaluate the effects of various starch and gum types on quality attributes of deep fat fried chicken nuggets, coating pickup, texture, moisture content, oil content, oil uptake ratio (Ur), bulk volume, porosity, cooking yield, and color were measured for frying times of 3, 6, 9 and 12 minutes at 180°C. Amylomaize, corn, waxymaize, pregelatinized starches, and guar, xanthan, gum arabic, HPMC, MC gums were used in batter formulations, individually. A batter formulation with no starch or gum addition was used as control. As a result of the study, among different starch types used, pregelatinized starch was found to provide a product with the lowest oil content, the highest moisture content, coating pick up and volume. When all the hydrocolloids were compared, HPMC gum was found to be the most effective one on improving quality attributes of deep-fat fried chicken nuggets in terms of moisture content, oil content and cooking yield.M.S. - Master of Scienc

FOOD PRESERVATION BY PULSED ELECTRIC FIELDS AND SELECTED ANTIMICROBIALS By

The members of the Committee appointed to examine the dissertation o