Effects of Soy and Corn Flour Addition on Batter Rheology and Quality of Deep Fat-Fried Shrimp Nuggets

In this paper, the effects of soy and corn flour (5 and 10% w/w) addition to the batter formulation on the quality of deep fat-fried shrimp nuggets were evaluated. Rheological properties of batters, coating pick-up, moisture content, and oil content of the samples were determined. Shrimp nuggets were fried at 150 A degrees C, 170 A degrees C, 190 A degrees C, for 1, 2, 3, 4, and 5 min. The coating pick-up, oil and moisture content were found to be directly proportional to batter viscosity. All batters were found to show shear thinning behavior by exhibiting flow behavior index a parts per thousand currency signaEuro parts per thousand 1. The batters were modeled as power law fluids. Batter formulation, frying time, and temperature significantly (p < 0.01) affected moisture and oil content of shrimp nuggets. Soy flour added batters provided the highest consistency index, 7.595 and 10.635 Pa.s(n) for 5% and 10% soy flour added, respectively. Soy flour was found to be an effective ingredient in decreasing oil content of fried nuggets. Batters containing 5% corn flour showed the lowest moisture content and the highest oil content among all the formulations. The mean moisture and fat content of shrimp nuggets coated with batter contained 10% soy and 5% corn flour, fried at 190 A degrees C, for 5 min were 0.59 A +/- 0.022, 0.480 A +/- 0.029 and 0.149 A +/- 0.035, 0.346 A +/- 0.024 (g/g db), respectively.