RHEOLOGICAL PROPERTIES AND ADHESION CHARACTERISTICS OF FLOUR-BASED BATTERS FOR CHICKEN NUGGETS AS AFFECTED BY 3 HYDROCOLLOIDS

被引：61
|
作者：
HSIA, HY
SMITH, DM
STEFFE, JF
机构：
[1] Dept of Food Science & Human Nutrition, Michigan State Univ, East Lansing, Michigan
来源：
JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1992.tb05414.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Time-dependency, apparent viscosity, shear-thinning behavior, recovery and adhesion characteristics were determined on 30% solids flour-based batters containing hydrocolloids (guar, xanthan and carboxy-methylcellulose, 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 nuggests 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.
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页码：16 / &
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