Chicken slabs (10.0×1.0×0.5 cm) were deep-fat fried with sunflower oil at several temperatures 130, 140, and 150°C. Moisture content and oil absorption was determined during the whole experiment, and the following properties were evaluated: sample dimensions, temperature of the geometric center of the slab, mass transfer diffusivity, thermal diffusion coefficient and heat transfer coefficient. Fourier, Newton and Fick equations were applied to obtain the correspondent physical properties; whereas, empirical relationships were generated to describe the evolution of central temperature, moisture and oil content, as well as the product dimensions: length, width and thickness, as a function of frying time at three process temperatures.

Dairy desserts are complex mixtures and matrices including main components such as milk, sugar, starch, hydrocolloids, colorants and flavors, with a proteinaceous structure; they are widely consumed and present a semisolid consistency. In this work, the physicochemical and rheological properties of a dairy dessert with the addition of chickpea flour (raw and cooked, at four concentrations) were studied to determine the effect of the flour. The results indicated that luminosity (L*: 62.75–83.29), pH (6.35–7.11) and acidity (1.56–3.56) changed with the type of flour. The flow properties of the custards exhibited a non-Newtonian behavior that was well fitted by three flow models. The studied custard systems were stored for twelve days at 4 °C. The physicochemical and flow properties of the custards changed notably as a function of flour addition and storage time. From all samples, only four were analyzed with oscillatory tests, showing their mechanical spectra with elastic behavior. The dessert texture was also measured, founding that those formulated with Blanco Noroeste chickpea flour exhibited the highest values of hardness (0.356–0.391 N) through the twelve days. It can be concluded that those custard systems with the highest content of flour presented a very good response as a potential new dairy product.