Effect of hydrocolloids on the functional properties of batter mix used for the preparation of coated shrimps
Effect of hydrocolloids on the functional properties of batter mix used for the preparation of coated shrimps
Date
2009
Authors
Abbas, A.R.
Ninan, G.
Joseph, A.C.
Ravishankar, C.N.
Journal Title
Journal ISSN
Volume Title
Publisher
Society of Fisheries Technologists (India), Cochin
Abstract
n the present study, the effect of the addition of three different hydrocolloids viz. Guar Gum (GG), Carboxy Methyl Cellulose (CMC) and Carboxy Methyl Chitosan (CMT) on the functional properties of batter mix used for the preparation of coated shrimps was investigated. The maximum viscosity was noticed in batter containing GG at 1:2 dilution followed by batters containing CMC and CMT. Among the three batter systems, GG based batter showed highest shear thinning behavior and indicated maximum viscosity at lower dilutions and lower shear rates. Compared to the other two batters, GG based batter indicated maximum water retention capacity irrespective of temperatures and dilutions. In coated shrimps, the highest pick up was observed with GG-based batter, followed by CMC and CMT based batters. Thus, in terms of functional properties and batter consistency, GG based batter mix was found to be superior to the other two batter mixes.
Description
Keywords
Hydrocolloids, batter mix, coated shrimp, guar gum, carboxy methyl cellulose, carboxy methyl chitosan, viscosity, pick up
Citation
Fishery Technology 2009: 46(1), 33-38