Rheological Properties and Adhesion Characteristics of Flour‐Based Batters for Chicken Nuggets as affected by Three Hydrocolloids

Abstract

Time-dependency, apparent.viscosity, shear-thinning behavior, recovery and adhesion characteristics were determined on 30% solids flourbased 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.

Effect of Surfactant and Batter Mix Ratio on the Properties of Coated Poultry Product

“…Through experimentation with different water to solids ratios of batter, Cunningham and Tiede [9] observed enhanced breading pickup and adhesion with increased batter viscosity. In addition, similar effects of viscosity on the yields and adhesion of coatings to chicken nuggets were reported by Hsia et al [10] The flow characteristics of a solution on a surface depends, among other factors, on the viscosity and surface tension of the solution. For example, solutions of lower viscosity flow more readily over surfaces.…”

Nonstarch Hydrocolloids

“…It is often used for suspending particulates in brines as well as food products such as dressings and sauces. Hsia, Smith, and Steffe (1992) found xanthan gum assisted in batter pick-up, adhesion, and improvement in overall yield (Chap. 12).…”

Modificaciones químicas y microestructurales en la elaboración de calamares rebozados congelados.

“…Diversos trabajos analizan las características de la harina de trigo y destacan la enorme influencia de este ingrediente sobre la adhesión de la pasta sobre el alimento substrato y que posteriormente será sometido a fritura (Cunningham y Tiede, 1981;Hsia et al, 1992). Este parámetro aumenta cuando al alimento substrato se le enharina antes de ser rebozado.…”

“…La viscosidad aparente, el recubrimiento y la adhesión son parámetros destacables en la reología de las pastas, muy influenciados por la composición de éstas, sobre todo si contienen como ingrediente un hidrocoloide (Hsia et al, 1992).…”