Microstructural properties of deep-fat fried chicken nuggets coated with different batter formulation

Akinbode A. Adedeji, Michael O. Ngadi

Research output: Contribution to journalArticlepeer-review

43 Scopus citations


A study on batter formulation effect on microstructural and physicochemical properties of deep-fat fried chicken nuggets coating was carried out. Two flour (wheat and rice) mixes at 5 ratios (100:0, 70:30, 50:50, 30:70, and 0:100) and two carboxymethyl cellulose ratios (0 and 1%) were combined. Samples were fried at 180°C for four min. Fried samples were then scanned with x-ray micro-computed tomography, and the obtained images were analyzed. Inclusion of hydrocolloid into the batter system significantly influenced their microstructural parameters. The number of pores, fragmentation index, and structure model index (shape) of the fried coating increased with the addition of hydrocolloid while porosity decreased. The proportions of rice or wheat flours in the batter affected porosity. Viscosity, batter pickup, color, texture, moisture, and fat content of the batter systems were significantly affected by the formulation. Some correlations were shown between the physicochemical properties of the batter system and the fried coating.

Original languageEnglish
Pages (from-to)68-83
Number of pages16
JournalInternational Journal of Food Properties
Issue number1
StatePublished - Jan 2011


  • Batter
  • Food coating
  • Food imaging
  • Microstructures
  • X-ray micro-computed tomography

ASJC Scopus subject areas

  • Food Science


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