Rheological Properties and Adhesion Characteristics of Flour-Based Batters for Chicken Nuggets as affected by Three Hydrocolloids |
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| Authors: | H Y HSIA D M SMITH J F STEFFE |
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| Affiliation: | The authors are with the Dept. of Food Science &Human Nutrition, Michigan State Univ., East Lansing, Ml 48824. |
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| Abstract: | Time-dependency, apparent viscosity, shear-thinning behavior, recovery and adhesion characteristics were determined on 30% solids flour-based batters containing hydrocolloids (guar, xanthan and carboxymethylcellulose, CMC) at 0.25, 0.5, and 1.0%. Most batters were thixotropic. Batters containing xanthan gum had the greatest apparent viscosity followed in decreasing order by guar gum, CMC and control batters. Apparent viscosity correlated highly positively with batter adhesion characteristics measured on chicken nuggets as coating pickup, overall yield, and cooked yield. Mixer viscometry techniques were useful to follow changes in rheological properties caused by mixing speed and time. |
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