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Journals / Journal of Agricultural Sciences / 2016 / Cilt: 22 Sayı: 3

Effects of Different Batter Formulation on Some Quality Characteristics of Deep-Fat Fried Chicken Nuggets

Farklı Kaplama Bileşenleriyle Kaplamanın Derin Yağda Kızartılan Piliç Nuggetların Bazı Kalite Karakteristikleri Üzerine Etkileri

Ramazan GÖKÇE
Ali Aytaç AKGÜN
Haluk ERGEZER
Tolga AKCAN
Pages
331–338
Publication Date
2016-05-01
DOI
—
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AI Summary & Key Takeaways

AI Insight
⚡ TL;DR(Too Long; Didn't Read)

Batter formulations significantly P

📌 3 Key Takeaways

🎯
Objective & Hypothesis:In this study the effect of various cereal and legume flours wheat, corn, rye and soy on some quality characteristics moisture content, oil content, coating pick up, cooking yield, coating thickness, penetrometer values and color of deepfat fried chicken nuggets were studied.
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Key Findings & Data:Chicken nuggets were prepared with equal amounts of ground thigh and breast meat and fried at 180 °C for 5 min in sunflower oil.
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Conclusion & Impact:Batter formulations significantly P
🔬Design:Research Article
📍Scope:Comprehensive Sample
⚙️Variables:Piliç nugget · Sıvı kaplama · Kalite

Abstract

In this study the effect of various cereal and legume flours wheat, corn, rye and soy on some quality characteristics moisture content, oil content, coating pick up, cooking yield, coating thickness, penetrometer values and color of deepfat fried chicken nuggets were studied. Chicken nuggets were prepared with equal amounts of ground thigh and breast meat and fried at 180 °C for 5 min in sunflower oil. Batter formulations significantly P

Özet

Bu çalışmada farklı tahıl ve baklagil unlarının buğday, mısır, çavdar ve soya derin yağda kızartılmış piliç nuggetların kalite karakteristikleri nem miktarı, yağ miktarı, kaplama tutunma yüzdesi, pişirme verimi, kaplama kalınlığı, penetrometre değeri ve renk üzerine etkileri incelenmiştir. Piliç nuggetlar eşit oranda but ve göğüs eti karışımından üretilmiş, ardından 180 °C’ye ısıtılmış ayçiçek yağında 5 dakika süreyle derin yağda kızartılmıştır. Kaplama formülasyonları; piliç nuggetların kaplama tutunma yüzdesi, pişirme verimi, kaplama kalınlığı ve penetrometre değerlerini önemli P

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Cite This Article

GÖKÇE, R., AKGÜN, A. A., ERGEZER, H., AKCAN, T. (2016). Effects of Different Batter Formulation on Some Quality Characteristics of Deep-Fat Fried Chicken Nuggets. Journal of Agricultural Sciences, Cilt: 22 Sayı: 3, 331–338. https://ajindex.com/articles/933220

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References (8)

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