Farklı Kaplama Bileşenleriyle Kaplamanın Derin Yağda Kızartılan Piliç Nuggetların Bazı Kalite Karakteristikleri Üzerine Etkileri

Year 2016, Volume: 22 Issue: 3, 331 - 338, 01.05.2016

Ramazan Gökçe Ali Aytaç Akgün Haluk Ergezer Tolga Akcan

https://doi.org/10.1501/Tarimbil_0000001391

Cited By: 6

Abstract

Bu çalışmada farklı tahıl ve baklagil unlarının buğday, mısır, çavdar ve soya derin yağda kızartılmış piliç nuggetların kalite karakteristikleri nem miktarı, yağ miktarı, kaplama tutunma yüzdesi, pişirme verimi, kaplama kalınlığı, penetrometre değeri ve renk üzerine etkileri incelenmiştir. Piliç nuggetlar eşit oranda but ve göğüs eti karışımından üretilmiş, ardından 180 °C’ye ısıtılmış ayçiçek yağında 5 dakika süreyle derin yağda kızartılmıştır. Kaplama formülasyonları; piliç nuggetların kaplama tutunma yüzdesi, pişirme verimi, kaplama kalınlığı ve penetrometre değerlerini önemli P

Keywords

Piliç nugget, Sıvı kaplama, Kalite, Derin yağda kızartma, Pişirme verimi

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

Abstract

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 deepfat fried chicken nuggets were studied. Chicken nuggets were prepared with equal amounts of ground thigh and breast meat and fried at 180 °C for 5 min in sunflower oil. Batter formulations significantly P

Keywords

Chicken nugget, Batter, Quality, Deep fat frying, Cooking yield

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