Proceedings of the National Conference on Next-Generation Sustainable Technologies for Small-Scale Producers (NGST 2022)

<Previous Article In Volume
Next Article In Volume>

A Novel Approach to Reduce Fat-Uptake in Fried Chicken Using Edible Coating

Authors
Lovie Matthews2, Daniel Ananey-Obiri3, Seyed Vali Hosseini4, Reza Tahergorabi1, *
1Food and Nutritional Sciences Program, NC A&T State University, Greensboro, NC, USA
2Department of Industrial and Systems Engineering, NC A&T State University, Greensboro, NC, USA
3Computational Data Science and Engineering, NC A&T State University, Greensboro, NC, USA
4College of Natural Resources, University of Tehran, Karaj, Alborz, Iran
*Corresponding author. Email: rtahergo@ncat.edu
Corresponding Author
Reza Tahergorabi
Available Online 22 November 2023.
DOI
10.2991/978-94-6463-282-8_10How to use a DOI?
Keywords
Chicken; Edible coating; Deep-frying; Low-fat food
Abstract

In this study, edible coatings of various concentrations (5, 10, and 15%) were prepared from chicken protein isolate using isoelectric solubilization/precipitation (ISP). A commercial batter (Louisiana Chicken Fry Batter Mix) and a cornstarch-based batter were used. Chicken breast samples coated, battered (with either commercial batter or cornstarch-based batter), breaded, and deep-fried in canola oil at 177 ◦C for 3-4 min. Uncoated samples were the control. Coated samples had significantly lower fat content and fat uptake. Also, they had lower L* and b* values in comparison to the control and commercial battered samples. The puncture force of the samples varied among treatments. Overall, the highest puncture force occurred in the sample with commercial battered samples. Increasing the protein content in Coating treatments positively affected the frying yield, increasing the yield from 57% in the sample with no breading and no coating to 84% in coated samples. The results of this study suggest that 15% chicken protein-based edible coating in combination with cornstarch in the batter will result in lower fat uptake and improve physicochemical quality attributes of the deep-fat fried chicken.

Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

<Previous Article In Volume
Next Article In Volume>
Volume Title
Proceedings of the National Conference on Next-Generation Sustainable Technologies for Small-Scale Producers (NGST 2022)
Series
Advances in Biological Sciences Research
Publication Date
22 November 2023
ISBN
10.2991/978-94-6463-282-8_10
ISSN
2468-5747
DOI
10.2991/978-94-6463-282-8_10How to use a DOI?
Copyright
© 2023 The Author(s)
Open Access
Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Cite this article

risenwbib
TY  - CONF
AU  - Lovie Matthews
AU  - Daniel Ananey-Obiri
AU  - Seyed Vali Hosseini
AU  - Reza Tahergorabi
PY  - 2023
DA  - 2023/11/22
TI  - A Novel Approach to Reduce Fat-Uptake in Fried Chicken Using Edible Coating
BT  - Proceedings of the National Conference on Next-Generation Sustainable Technologies for Small-Scale Producers (NGST 2022)
PB  - Atlantis Press
SP  - 74
EP  - 82
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-282-8_10
DO  - 10.2991/978-94-6463-282-8_10
ID  - Matthews2023
ER  -