evaluation of corn flour addition on qualitative properties of deep fat-fried shrimp nuggets prepared with different pre-frying processes

the objective of this work was to determine the effect of pre-frying elimination through the addition of methylcellulose and the influence of wheat flour partial replacement with corn flour (5 and 10%) on some quality factors of deep fat fried shrimp nuggets and compare the results with traditional process including pre-frying step. all batters showed shear-thinning behavior (n ≤ 0.624) and provided a good fit with power law model (r2 ≥ 0.979). methylcellulose produced a significant increase in the consistency index of the batters. the highest pick-up value (57.68%) and the lowest oil content were found in 2% mc added batters that contained 5% corn flour, which was consistent with its high apparent viscosity. results showed that the pre-frying elimination is an effective way in reducing oil content (%46) in deep fat fried shrimp nuggets.