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Rheological Properties and Adhesion Characteristics of Flour‐Based Batters for Chicken Nuggets as affected by Three Hydrocolloids
Author(s) -
HSIA H. Y.,
SMITH D. M.,
STEFFE J. F.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb05414.x
Subject(s) - thixotropy , xanthan gum , guar gum , rheology , food science , viscometer , guar , shear thinning , viscosity , thickening agent , chemistry , apparent viscosity , tragacanth , adhesion , materials science , composite material , polymer science , thickening
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.