Effect of hydrocolloids on the functional properties of batter mix used for the preparation of coated shrimps

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dc.contributor.authorAbbas, A.R.
dc.contributor.authorNinan, G.
dc.contributor.authorJoseph, A.C.
dc.contributor.authorRavishankar, C.N.
dc.date.accessioned2013-12-27T06:26:23Z
dc.date.available2013-12-27T06:26:23Z
dc.date.issued2009
dc.description.abstractn 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.en_US
dc.identifier.citationFishery Technology 2009: 46(1), 33-38en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1100
dc.language.isoenen_US
dc.publisherSociety of Fisheries Technologists (India), Cochinen_US
dc.subjectHydrocolloidsen_US
dc.subjectbatter mixen_US
dc.subjectcoated shrimpen_US
dc.subjectguar gumen_US
dc.subjectcarboxy methyl celluloseen_US
dc.subjectcarboxy methyl chitosanen_US
dc.subjectviscosityen_US
dc.subjectpick upen_US
dc.titleEffect of hydrocolloids on the functional properties of batter mix used for the preparation of coated shrimpsen_US
dc.typeArticleen_US
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