Effect of Processing Methods on Physical,Chemical, Rheological,and Sensory Properties of Okra (<Emphasis Type="Italic">Abelmoschus esculentus</Emphasis>)

Effects of freezing/thawing, sun drying, solar drying, and foam-mat drying on physical, chemical, rheological, and sensory attributes of okra were investigated. Average poured bulk and tapped bulk densities of sun-dried, solar-dried, and foam-mat-dried okra were 800 and 950, 715 and 765, 355 and 367 kg/m³, respectively. Minimum and maximum porosity of sun-dried, solar-dried, and foam-mat dried okra were 55.70% and 62.60%, 50.06% and 53.30%, 60.90% and 62.87%, respectively. Sun-dried and solar-dried okra showed higher L*, a*, and chroma values than frozen/thawed and foam-mat-dried okra. Within a temperature range of 80–40 °C, viscosity of fresh, frozen/thawed, foam-mat-dried, solar-dried, and sun-dried okra were 0.055–0.080, 0.055–0.075, 0.050–0.073, 0.005–0.065, and 0.005–0.022 Nsm⁻², respectively. Sensory evaluation showed no significant difference (p < 0.05) between fresh, frozen/thawed, and foam-mat dried okra in color, aroma, and overall acceptability. Sun-dried and solar-dried okra were significantly poorer (p < 0.05) in color, aroma, taste, and overall acceptability.     

Foam-Mat Drying of Plantain and Cooking Banana (<Emphasis Type="Italic">Musa</Emphasis> spp.)

Foaming, reconstitution, and sensory attributes of foam-mat-dried plantain and cooking banana were investigated. Plantain and cooking banana pastes mixed with different concentrations (0.005%, 0.01%, 0.015%, and 0.02%) of glyceryl monostearate (GMS) were whipped, and the resulting foams were air dried at 60°C, 70°C, and 80°C. Physical, chemical, and sensory properties of fresh and reconstituted paste from plantain and cooking bananas were determined. Higher GMS concentration and longer whipping time resulted in lower foam densities. Generally, cooking banana foams showed lower foam density compared to plantain foam. Lower drying temperatures and concentration of GMS resulted in longer drying time. pH (4.41–4.80), titratable acidity (0.06–0.08), and water absorption capacity (56.75–64.02%) of the reconstituted pastes varied with commodity, drying temperature, and %GMS concentration. Fresh and reconstituted pastes showed comparable physical and chemical attributes, while the taste and sensory attributes of fresh plantain and cooking banana pastes were significantly (p < 0.05) better than those of reconstituted pastes.     

Effect of Treating of Squid with Sodium Chloride in Combination with Oxidising Agent on Bleaching,Physical and Chemical Changes During Frozen Storage

Pink discolouration is a problem faced in the squid processing industry, and some treatments have been implemented to tackle such a problem. The study aimed to elucidate the impact of NaCl in combination with oxidising agents on the quality changes of squid during frozen storage. The effects of treatment of pink squid using 3% (w/v) NaCl solution containing oxidising agents (0.05–0.5% (w/v) H₂O₂ or 0–10 ppm NaOCl) on colour and chemical and physical changes of squid during frozen storage were investigated. The lowest decreases in a*, b* values, ∆E* and ∆C* of squid were obtained with the treatment using 3% NaCl solution containing 0.5% H₂O₂. Nevertheless, NaOCl (0–10 ppm) had no impact on a* and b* values. During frozen storage at −18 °C for 10 weeks, fresh squid, pink squid samples without and with treatments with 3% NaCl solution containing 0.5% H₂O₂ had no changes in a* and b* values during frozen storage. Nevertheless, thiobarbituric acid reactive substances value, disulphide bond content, thaw drip and shear force were more pronounced in treated pink squid, compared with pink squid without treatment (control) and fresh squid, respectively, during the extended storage (p < 0.05). Higher denaturation and aggregation of muscle proteins during frozen storage were observed in treated pink squid than that without treatment and fresh squid, respectively. Therefore, pink squid treated with oxidising agent was prone to protein aggregation and denaturation during the extended frozen storage, though it could lower the pink colour. Therefore, fresh squid without treatment using oxidising agent is recommended for production of frozen squid with negligible loss in quality during extended storage.     

Physical,functional and pasting properties of different maize (Zea mays) cultivars as modified by an increase in γ‐irradiation doses

Physical, functional and pasting properties of six maize (Zea mays) cultivars as modified by an increase in γ‐irradiation doses were investigated. From the L*, a* and b* measured, deltachroma, colour intensity and hue angle were calculated. Functional and physicochemical properties of maize flours were determined using standard methods and Rapid Visco Analyser, respectively. Often, the effect of γ‐irradiation on L*, a* and b* values within each cultivar was almost never significant but pronounced between the yellow and white cultivars. Generally, deltachroma, colour intensity and hue angle decreased with increased γ‐irradiation dose. Mean seed bulk density and 100 kernel weight varied from 0.73–0.77 g cm^?3 and 23.13–35.42 g, respectively. Loose and packed bulk densities, and water (WAC) and oil absorption capacities of the maize flours were not significantly affected by γ‐irradiation. WAC of nonirradiated and γ‐irradiated maize flours ranged from 1.54–1.62 and 1.09–1.70 g g^?1, respectively. Peak, trough, breakdown, final and setback viscosities decreased significantly (P < 0.05) with increased γ‐irradiation dose.     

Physicochemical and Enzymatic Properties of Five Kiwifruit Cultivars during Cold Storage

Samples of Abbot, Alison, Bruno, Monty, and Hayward cultivars of kiwifruit (Actinidia deliciosa) were obtained from the Iran Research Center of Citrus (Tonekabon, located in north of Iran) and their physicochemical properties were studied during cold storage (at T = 1 ± 1 °C, RH = 80 ± 5%) at 0-, 9-, and 18-week intervals. The mean chemical composition of the fruits were as follows: ash = 0.66–0.96%, moisture = 75.2–84.7%, starch = 0.3–7.0%, and ascorbic acid = 54.8–261.0; K = 125.0–372.0 mg 100 g⁻¹ fresh weight, Mg = 18.0–32.0 mg 100 g⁻¹ fresh weight, Na = 1.4–3.1 mg 100 g⁻¹ fresh weight, Fe = 0.17–0.52 mg 100 g⁻¹ fresh weight, Cu = 0.04–0.24 mg 100 g⁻¹ fresh weight, Zn = 0.16–0.49 mg 100 g⁻¹ fresh weight, Mn = 0.04–0.10 mg 100 g⁻¹ fresh weight, and P = 25.2–49.3 mg 100 g⁻¹ fresh weight; glucose = 0.7–2.39%, fructose = 1.20–3.13%, and sucrose = 0.0–5.8%. At the same time, the values of the parameters °Brix = 6.5–14.8% and acidity = 1.8–2.5% of the studied cultivars (mutual effects of cultivar and storage time) were investigated. The increase in peroxidase (POX = 0.0–6.65 U ml⁻¹) and the decrease in pectinesterase (PE; poor activity to 0) activities were also determined. The statistical analysis showed that the Bruno cultivar had the highest content of ascorbic acid (115.0–261.0 mg 100 g⁻¹ fresh weight), which is an important compound in fruits during storage, while Hayward had the best overall quality particularly with regards to its resistance to softening. This study confirms that long-term cold storage at 1 ± 1 °C and 80 ± 5% RH is suitable for maintaining the highest quality of Iranian grown cultivars of kiwifruit.     

Effect of Processing Methods on the In Vitro Protein Digestibility and Vitamin Content of Edible Winged Termite (<Emphasis Type="Italic">Macrotermes subhylanus</Emphasis>) and Grasshopper (<Emphasis Type="Italic">Ruspolia differens</Emphasis>)

The influence of processing methods of toasting and solar drying on the in vitro protein digestibility and vitamins content of edible winged termites, green grasshoppers, and brown grasshoppers consumed in Siaya, district of Kenya, was determined using standard methods. Analysis was done on fresh, toasted, toasted dried, and fresh dried insect samples. There was no significant change (p > 0.05) in protein digestibility in the termite samples, while a significant decrease (p ≤ 0.05) in the grasshopper samples was observed on toasting and drying. There was a significant reduction (p ≤ 0.05) in riboflavin content with 4.18 mg/100 g in fresh termites, 2.76 mg/100 g in toasted termites, 2.26 mg/100 g in fresh dried termites, and 1.50 mg/100 g in toasted dried termites on processing. There was also a significant reduction (p ≤ 0.05) in niacin content in the grasshoppers with 3.61 mg/100 g in fresh green grasshopper, 3.28 mg/100 g in toasted green grasshopper, 3.22 mg/100 g in fresh dried green grasshoppers, and 3.06 mg/100 g in toasted dried green grasshoppers. A significant reduction (p ≤ 0.05) in retinol content with 2.24 μg/g in fresh termites, 1.56 μg/g in toasted termites, 1.02 μg/g in toasted dried termites, and 0.98 μg/g in fresh dried termites was also reported. The processing methods of the insects affected their nutrient potential as evidenced by the changes in protein digestibility and vitamins content. Therefore, optimal processing methods need to be investigated even as we promote commercialization of these insects.     

Pasting characteristics of fresh yams (Dioscorea spp.) as indicators of textural quality in a major food product – ‘pounded yam’

Low efficiency of available screening procedures constrains breeding and selection of yams (Dioscorea spp.) towards high textural quality of food products made from their tubers. This study was undertaken to determine the potential usefulness of pasting characteristics of fresh yams as rapid indicators of food textural quality in ‘pounded yam’, a staple food for millions of yam consumers, especially in West and Central Africa. Significant associations (P < 0.05) were found, through canonical correlation analysis, between pasting characteristics of fresh yams from six varieties, each, of Dioscorea rotundata and Dioscorea alata and the textural quality of pounded yam samples prepared from them. Good textural quality of pounded yam was associated with high peak viscosity, breakdown, final viscosity, holding strength and setback viscosity but with low pasting temperature in the fresh yam.     

Nano Zinc Oxide-Loaded Calcium Alginate Films with Potential Antibacterial Properties

In this work, zinc oxide nanoparticles-loaded calcium alginate films were investigated for their moisture uptake behavior at different temperatures. The equilibrium uptake data was interpreted quantitatively by GAB isotherm models. The monolayer moisture contents were 0.301 ± 0.003, 0.0214 ± 0.092, and 0.171 ± 0.102 at 20, 30, and 37°C, respectively. The water vapor transmission rate was found to be 0.816 ± 0.143, 1.42 ± 0.045, and 1.632 ± 0.064 g s⁻¹ m⁻² respectively. For the moisture content range of 0.2 to 0.6, the net ∆H and ∆S values were found to be 22.73 to 11.14 KJ/mol and 0.064 to 0.034 KJ/mol/K, respectively. The moisture uptake of films increased with water activity but showed negative temperature dependence. The enthalpy of sorption (∆H) and differential entropy (∆S) were determined at different moisture content values, ranging from 0.2 to 0.6 g/g db. The two parameters showed a higher degree of correlation. The equilibrium moisture content data was used to evaluate harmonic mean temperature T _hm. Finally, the biocidal action of films was tested against model bacteria Escherichia coli.     

Changes on Dough Rheological Characteristics and Bread Quality as a Result of the Addition of Germinated and Non-Germinated Soybean Flour

The increasing interest in functional and healthy food products has promoted the use of germinated soybean flour in the manufacture of foods for human consumption. Considering the beneficial effects of soy and its germination, farinograph and extensograph were used to study the effect of adding defatted flour of germinated (32 °C, 72 h) or non-germinated soybean—at different dry protein ratios (0, 0.5, 1.0, 1.5%)—to wheat flour on: water absorption (WA), maximum consistency time (MCT), dough stability (S), maximum resistance to extension (R _max), and dough extensibility (L). Baking tests (straight-dough procedure) were also performed to evaluate the effect of this addition on bread characteristics: loaf volume, texture (firmness, compression force, resilience), color (L*, a*, b*), crumb–grain structure (cell density, mean cell area, shape factor), and consumer acceptance (sensory analysis). Addition of both kinds of soybean flours increased the values of farinographic parameters (WA, MCT, S), although they did not have significant effects (p > 0.05) on extensographic properties (R _max, L). Loaf volume and crumb color were improved as soy flour addition was increased, whereas crust color was not affected (p > 0.05). Texture analysis showed that the addition of soy flour produced breads similar or better than the control, whereas the addition of GSF produced a coarser crumb grain. No detectable differences were found among samples during the sensorial analysis. Germinated soybean flour was better to improve dough breadmaking properties.     

Physical and Water Absorption Characteristics of Some Improved Rice Varieties

The physical and water absorption characteristics of paddy and brown rice from some early maturing Oryza sativa varieties and newly developed interspecific (O. sativa × Oryza glaberrima) rice varieties were studied. The physical dimensions (length, breadth and width, length/width ratio, equivalent diameter), grain surface area and volume, sphericity, 1,000-kernel weight, bulk and true densities as well as porosity were determined. A nonlinear moisture diffusion equation was used to model the water absorption curves of the rice varieties at 30–60 °C. Digital images of the rice grains were analyzed for their tristimulus color parameters (L*, a*, b*). The physical characteristics of the rice varieties differed significantly (p < 0.05). The rice grains were of medium size with length/width ratio ranging between 2.80 and 3.50. Notably, the New Rice for Africa variety WAB 450 aka NERICA 1 had the smallest 1,000-kernel weight and the highest husk/paddy weight ratio. The equilibrium moisture content was significantly influenced (p < 0.01) by the soaking temperature and the rice component being soaked. The hydration rate curves were generally characterized by two falling rate periods. The predicted water absorption curves were very close to experimental curves (0.91 < r ² < 1.00, p < 0.01). The interspecific variety (NERICA 1) had higher effective moisture diffusivity compared to the early maturing O. sativa varieties.     

A colorimetric study of oenin copigmented by procyanidins

A colorimetric method was used to analyse the influence of procyanidin structure on colour changes of malvidin 3‐O‐glucoside (oenin) solution resulting from copigmentation. The study was performed in hydroalcoholic citrate/phosphate buffer solution (120 g L^?1) at pH 3.6 and ionic strength 0.2 mol L^?1. Chromatic L*, a* and b* coordinates (CIELAB, D65/10° illuminant/observer condition) obtained from spectral curves recorded between 360 and 830 nm allowed the calculation of lightness L*, chroma C* and hue angle h_ab. In general, addition of copigment induced colour enhancement (loss of lightness and increased chroma). The prevailing parameters affecting colour changes were lightness and chroma for monomers and lightness and hue for procyanidins B5 and B8 (C4–C6 dimers). A small blueing effect was observed only for catechin monomer‐copigmented solutions. For procyanidin copigments, as the structural complexity of the copigment increased, the hue angle moved to yellower values. The ester gallate of dimer B2 produced the strongest modification of colour attributes of oenin solution. Copyright © 2006 Society of Chemical Industry     

Effect of Pre-treatment and Drying Method on Colour Degradation Kinetics of Dried Salak Fruit During Storage

Effect of heat treatment on colour stability of dried salak fruit during storage was investigated by using hot air (40–90 °C), heat pump (isothermal and intermittent modes, 26–37 °C) and freeze-drying. Influence of pre-treatment on the colour property was studied as well by blanching the sample at three levels of temperature (50–70 °C). Total colour change (∆E*) was used to assess the colour degradation kinetics and quantify the degree of browning during processing and storage. It was found that the dried pre-treated sample under heat pump isothermal drying recorded the highest ∆E* value during storage followed by non-pre-treated samples under heat pump intermittent drying, freeze-drying, hot air-drying and heat pump isothermal drying. Weibull model is found to better fit the experimental data as compared with zero-order and first-order kinetics models. Analysis on the kinetics constants reveals that the heat treatment could affect the microstructure, water sorption properties and concentration of reacting species of the dried product. This in turn contributes to the colour changes of the dried product during storage.     

Comparative effect of red yeast rice (Monascus purpureus), red beet root (Beta vulgaris) and betanin (E‐162) on colour and consumer acceptability of fresh pork sausages packaged in a modified atmosphere

Fresh pork sausages containing natural colorants, red yeast rice powder (Monascus purpureus; Frame^®) or a crude red beet root (Beta vulgaris) juice or commercial betanin (E‐162), at different concentrations, were packaged in an atmosphere containing 80% O₂ and 20% CO₂ and stored in the dark for 20 days. The following parameters were measured at 4 day intervals: instrumental colour (CIE L*, a*, b*, a*/b*, C* and h*), reflectance spectra, sensory discoloration (trained panel) and acceptability and willingness to purchase (habitual and non‐habitual consumer panels) under two different lighting displays (standard fluorescent and Promolux^® lamp). The use of colorants improved the colour properties of fresh pork sausages. Sausages with red yeast rice, red beet root juice and betanin had lower L* and h* and higher a* and a*/b* values than control samples. The colour properties of sausages with red beet root were the closest to control sausages, while sausages with red yeast rice had significantly lower b* values. Both natural colorants and betanin protected sausages from discoloration and extended acceptability and willingness to purchase by about 4 days, according to evaluation by habitual consumers under two different types of lighting display. Therefore, red beet root juice may be envisaged as the most suitable natural colorant for use in fresh pork sausages. Copyright © 2005 Society of Chemical Industry     

Effect of Blanching and Drying Temperature on Polyphenolic Compound Stability and Antioxidant Capacity of Apple Pomace

The effects of blanching and drying treatments on stability, physical properties, and antioxidant activity of apple pomace polyphenols were evaluated. Blanched and unblanched apples were extracted, and the pomace was dried in a cabinet dryer at a speed of 3 m/s at 50 °C, 60 °C, 70 °C, and 80 °C. The color, total phenolics, flavonoids, individual polyphenolic compounds, anthocyanins, and total antioxidant activity were analyzed. The blanching process caused a major retention in color, total polyphenolic content, and total flavonoid content for fresh apple pomace when compared with fresh unblanched pomace. Drying of either fresh blanched or fresh unblanched pomace caused a significant reduction (P < 0.05) in total polyphenol and flavonoid content leading to a reduction in the total antioxidant activity. When compared with the unblanched treatment, drying the blanched pomace at 80 °C resulted in a product with significant amounts of total phenolics, flavonoids, and antioxidant activity. The individual phenolic compounds were significantly increased (P < 0.05) in blanched pomace that was not dried when compared with unblanched samples. Drying blanched apple pomace did not cause a significant change in the concentration of individual polyphenolic compounds, but drying unblanched apple pomace caused a reduction in the concentrations of epicatechin and caffeic acid, with an important reduction in p-coumaric acid at temperatures higher than 60 °C. However, the drying process caused a significant reduction in the antioxidant capacity. Therefore, a combination of blanching and drying processes for apple pomace results in a product that maintains antioxidant capacity.     

Kinetics of Crude Peroxidase Inactivation and Color Changes of Thermally Treated Seedless Guava (Psidium guajava L.)

Thermal treatment of seedless guava (Psidium guajava L.) cubes was carried out in the temperature range of 80–95 °C. The kinetics of peroxidase inactivation and color changes due to thermal treatments were determined. Peroxidase inactivation followed a first-order kinetic model, where the activation energy was 96.39 ± 4 kJ mol⁻¹. Color was quantified in terms of L, a, and b values in the Hunter system. The color changes during processing were described by a first-order kinetic model, except total color difference which followed a zero-order kinetic model. The temperature dependence of the degradation followed the Arrhenius relation. The activation energies (E _a) for L, a, b, and total color difference (ΔE) were 122.68 ± 3, 88.47 ± 5, 104.86 ± 5, and 112.65 ± 5 kJ mol⁻¹, respectively. The results of this work are a good tool to further optimize seedless guava thermal treatment conditions.     

Structural Relaxation of Salmon Gelatin Films in the Glassy State

Mechanical relaxation of glassy carbohydrates has been reported extensively in the literature; however, little work is available on protein-based systems. This study deals with the structural relaxation of salmon (Salmo salar) gelatin in the glassy state. Skin gelatin was obtained by an acid–alkaline extraction method. Molecular weight (M _w) was determined by capillary viscometry. Films prepared by casting (7% w/v) were equilibrated to a moisture content of ~18.4% (db). The glass transition temperature (T _g) and enthalpic relaxation were determined by differential scanning calorimetry (DSC). Mechanical properties were assessed using a texture analyzer at constant temperature and moisture content. DSC showed a T _g ~34°C, and the selected storage temperature (T _a ) was 29°C (T _g − T _a = 5°C). The films were aged for 0, 4, 8, 16, and 40 h. Viscometry produced values of M _w ~90.2 kDa. The stress relaxation was modeled by the Kohlrausch–Wlliams–Watts (KWW) equation, reporting an increase in relaxation time (τ ₀) as the ageing time increased (τ ₀ ~6.41E + 03 s for 0 h; τ ₀ ~9.01E + 05 s for 40 h). β parameter was smaller for the aged films, indicating a spread of relaxation times. The derivative of KWW equation (dφ/dt) indicated a more rapid relaxation in a fresh sample compared with aged films. DSC showed an excess in enthalpy (ΔH) on the aged samples due to the non-equilibrium state of the matrix. ΔH increased with ageing time with values of ΔH ~2.42 J/g for the films aged for 40 h. This work demonstrated molecular relaxation process of gelatin in the glassy state, which must be taken into account if this material is used as a structure forming matrix.     

Sorption Isotherms of Barnyard Millet Grain and Kernel

The moisture sorption isotherms of grain and kernel of barnyard millet (Echinochloa frumentacea) were determined at 20, 30, 40, and 50 °C. A gravimetric static method was used under 0.112–0.964 water activity (a _w) range for the determination of sorption isotherms. The models were compared using the coefficient of determination (r ²), reduced chi-square (χ ²) values, and on the basis of residual plots. In grain, modified Chung–Pfost (r ² > 0.99; χ ² < 0.7) and modified Oswin (r ² > 0.99; χ ² < 0.55) models were found suitable for predicting the M _e –a _w relationship for adsorption and desorption, respectively. Modified Henderson model was found to give the best fit (r ² > 0.99 and χ ² < 0.55) for describing the adsorption and desorption of the kernel. The isosteric heat, calculated using Clausius–Clapeyron equation, was varied between 46.76 and 61.71 kJ g⁻¹ mol⁻¹ at moisture levels 7–21% (d.b.) for grain and 47.11–63.52 kJ g⁻¹ mol⁻¹ at moisture level between 4% and 20% (d.b.) for kernel. The monolayer moisture content values ranged from 4.3% to 6% d.b. in the case of adsorption of barnyard millet grain and 5.2–6.6% d.b. in the case of desorption at the temperature ranges of 50–20 °C. The monolayer moisture values of barnyard millet kernel ranged from 4.4% to 6.67% d.b. in adsorption and 4.6% to 7.3% d.b. in desorption in the temperature ranges of 50–20 °C.     

Production of Fungal β-amylase and Amyloglucosidase on Some Nigerian Agricultural Residues

Aspergillus flavus, Aspergillus fumigatus, Aspergillus niger, Helminthosporium oxysporium, and Penicillium frequestans isolated from common Nigerian agricultural residues like cassava, yam, banana, and plantain peels and brewery spent grains (BSG) were screened for their ability to produce β-amylase and amyloglucosidase using submerged and solid-state cultivation regimens. Enzyme activity (EU) was determined by estimating the amount of reducing sugars produced as a result of the action of crude enzyme solutions on buffered starch solution. Results showed that A. niger liberated the highest level of β-amylase (33.2 EU) on plantain peels medium using the static cultivation method, while it produced the highest amount of amyloglucosidase (29.8 EU) on yam peels substrate with solid-state cultivation regimen. Plantain peels favored β-amylase production more than the other tested wastes supporting production of 33.2 and 9.8 EU of the enzyme in A. niger under solid-state and static cultivation methods, respectively. Yam peels favored liberation of 15.3 EU amyloglucosidase in each of the solid-state and the static cultivation regimens. Production of β-amylase on BSG, yam, banana, and plantain peels was not significantly facilitated by static cultivation method (p > 0.05), while solid-state cultivation regimen favored amyloglucosidase production on cassava peels and BSG (p < 0.05). Optimal production yield of β-amylase and amyloglucosidase were 16.6 and 14.9 EU g⁻¹ on plantain and yam waste media by the mold.     

Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets

In this paper, the effects of soy and corn flour (5 and 10% w/w) addition to the batter formulation on the quality of deep fat-fried shrimp nuggets were evaluated. Rheological properties of batters, coating pick-up, moisture content, and oil content of the samples were determined. Shrimp nuggets were fried at 150 °C, 170 °C, 190 °C, for 1, 2, 3, 4, and 5 min. The coating pick-up, oil and moisture content were found to be directly proportional to batter viscosity. All batters were found to show shear thinning behavior by exhibiting flow behavior index ≤ 1. The batters were modeled as power law fluids. Batter formulation, frying time, and temperature significantly (p < 0.01) affected moisture and oil content of shrimp nuggets. Soy flour added batters provided the highest consistency index, 7.595 and 10.635 Pa.sⁿ for 5% and 10% soy flour added, respectively. Soy flour was found to be an effective ingredient in decreasing oil content of fried nuggets. Batters containing 5% corn flour showed the lowest moisture content and the highest oil content among all the formulations. The mean moisture and fat content of shrimp nuggets coated with batter contained 10% soy and 5% corn flour, fried at 190 °C, for 5 min were 0.59 ± 0.022, 0.480 ± 0.029 and 0.149 ± 0.035, 0.346 ± 0.024 (g/g db), respectively.