Performance of Lepidium perfoliatum seed gum in deep-fried battered chicken nugget: effect of gum concentration and batter temperature
2016
Mahdavian Mehr, Hamed | Koocheki, Arash | Mohebbi, Mohebbat
Effect of different temperatures (5, 25 and 45 °C) and Lepidium perfoliatum seed gum (LPSG) concentration (0.5 and 1 %) on flow properties, pickup, and fat and moisture barrier properties of batter was evaluated in this study. Batters were then used to improve the quality of chicken nugget. The power law model well described the rheological behavior of batters with high determination coefficients, R². Non-Newtonian shear thinning behavior was observed at all temperatures and concentrations. An increase in LPSG concentration decreased the flow behavior indices and increased the consistency coefficients of batters. LPSG incorporated into batter systems greatly increased the batter’s viscosity. The highest batter pickup values were found in batters containing 1 % LPSG, and they were consistent with their high viscosity. LPSG was found to be an effective ingredient in decreasing oil content of fried chicken nuggets. Batters containing 1 % LPSG showed the highest moisture content and the lowest oil content among all the formulations. The batter temperature had significant effect on its consistency coefficient and pickup, and also on fat and moisture content of the final product. Addition of LPSG had negative effect on adhesion of batter to the crust after frying. Textural measurements showed an increase in hardness with LPSG concentration, although no significant differences were found in samples using different batter temperatures.
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