The shaped samples were coated by the pre-dusts and then immersed into a beaker containing a batter suspension for 30 s. The suspension consisted of wheat flour (0.092 kg), soy protein isolate (0.008 kg), sugar (0.010 kg), salt (0.005 kg), and purified water (192 mL).
The samples were allowed to drip for 15 s and then coated with breadcrumbs. The coated shrimps (breaded shrimps) were stored