The effect of the addition of soy bean and corn flours pretreated with ultrasound on qualitative properties of chicken nugget

Consumption of breaded food has become very popular over the last few years. In this study the effects of soy and corn flour and ultrasound in batter on quality of deep-fat fried chicken nuggets with compeletly randomized design was evaluated. Wheat flour in batter formula was replaced with 5، 10% soy and corn flour and batter was sonicated70 –KHZ. Chicken nuggets were fried at 170ºC. Properties like texture، color، moisture content and sensory properties were determined. Means were compared with Duncan test، Results showed that compering with control batter، soy flour addition provided the highest texture in batter formulation. Batters containing10% corn flour without ultrasound showed the lower moisture content. The lowest moisture loss was batters containing10% soy flour with ultrasound. Sensory evaluation didn''t show any significant reduction (P< 0. 05) in texture and overall acceptability scores of treatment products; L* value in corn flour10% with ultrasound Increased، The lowest was in10% (not sonicated) soy flour. Best texture was in5% soy flour with ultrasound and the worth was in corn flour 10% (not sonicated).