Michigan Agricultural Experiment Station is acknowledged for support of this research. Appreciation is extended to Newly Weds Foods Incorporation, Miles Laboratories Incorporated, and TIC Gums Incorporated for supplying some of the experimental materials.
Rheological Properties and Adhesion Characteristics of Flour-Based Batters for Chicken Nuggets as affected by Three Hydrocolloids
Article first published online: 25 AUG 2006
Journal of Food Science
Volume 57, Issue 1, pages 16–18, January 1992
How to Cite
HSIA, H. Y., SMITH, D. M. and STEFFE, J. F. (1992), Rheological Properties and Adhesion Characteristics of Flour-Based Batters for Chicken Nuggets as affected by Three Hydrocolloids. Journal of Food Science, 57: 16–18. doi: 10.1111/j.1365-2621.1992.tb05414.x
- Issue published online: 25 AUG 2006
- Article first published online: 25 AUG 2006
- Ms received 12/21/90; revised 7/12/91; accepted 8/14/91.
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.