Effects of Different Batter Formulation on Some Quality Characteristics of Deep-Fat Fried Chicken Nuggets

In this study the effect of various cereal and legume flours (wheat, corn, rye and soy) on some quality characteristics (moisture content, oil content, coating pick up, cooking yield, coating thickness, penetrometer values and color) of deep-fat fried chicken nuggets were studied. Chicken nuggets were prepared with equal amounts of ground thigh and breast meat and fried at 180 degrees C for 5 min in sunflower oil. Batter formulations significantly (P0.05) differences between the moisture content of chicken nuggets. The batter formulation significantly changed the oil content of chicken nuggets. All the batter formulations had similar redness (+a*) values whereas batter containing corn flour showed the highest yellowness (+b*) value