Formulation of crispy chicken burger patty batter: Properties and storage qualities

Abstract

<abstract> <p>This study formulated the batter systems for crispy chicken burger patties using wheat flour-based batter and rice flour-based batter with the ratios of 2:2:1:1 and 2:1:2:1 (wheat flour/rice flour: corn flour: crispy flour: spicy flour). The crispy chicken burger patties were evaluated in terms of proximate compositions (moisture, ash, fat, protein, and carbohydrate contents) and sensory analysis. Crispy chicken burger patties made from rice flour-based batter with a formula ratio of 2:2:1:1 (RFBB1) were found to exhibit the lowest moisture and fat compositions but the highest protein composition. The sensory properties were evaluated using the 9-point hedonic scaling method in terms of overall acceptability, appearance, taste, crispness, juiciness, and color, which revealed that RFBB1 exhibited the best acceptability scores for all attributes. Then, the storage qualities of crispy chicken patties packed using different types of packaging materials (low-density polyethylene (LDPE), medium-density polyethylene, and high-density polyethylene) and stored at different temperatures (−18, 4, and 25 ℃) for 12 days were investigated in terms of color and texture. Regardless of the types of packaging materials and storage temperature, the hardness of crispy chicken burger patties decreased over time but crispness increased due to the reduction in moisture content. In terms of hardness and crispness, the RFBB1 was best packed in LDPE packaging material and stored at either cold or frozen temperatures.</p> </abstract>

الاستفادة من مسحوق قشور الليمون ومسحوق الروزمارى في اعداد برجر الدجاج Utilization of Lemon Peels Powder and Rosemary (Rosmarinus officinalis L.) Powder in Preparing Chicken Burger

“…).There were significant differences between chicken burger with 3 and 5% rosemary powder compared with control for crude fibers, while there were no significant differences between chicken burger with 3 and 5% lemon peels powder.The carbohydrate and ash contents were insignificantly different for all chicken burger formulations (Siti et al,2022). Using lemon peels powder and rosemary powder resulted in significant difference among samples in terms of moisture, crude protein , crude fat , ash and carbohydrates.…”

“…For the appearance attributes, the mean values were insignificantly different between formulations of the same ratio of chicken burger. Based on the sensory evaluation, all chicken burger patties formulations were acceptable to the panelists ( Siti et al,2022).…”