Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying

Das, Rashmi; Pawar, Deepthi P.; Modi, V.K.

doi:10.1007/s13197-011-0350-z

Cited by 27 publications

(32 citation statements)

References 16 publications

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“…Cohesive and springiness behavior reflects the viscoelastic properties of the food products (Pandey et al, 2014). Low values of cohesiveness of the fried samples were observed, and this was slightly similar to the results of conventionally fried chicken breast and leg meat as reported by Kushmi et al (2013).…”

Section: Textural Propertiessupporting

confidence: 89%

“…There was no significant difference (p < .05) in the adhesiveness of the fried sausage samples. Kushmi, Pawar, and Modi (2013) found a much lower adhesiveness in conventionally fried chicken breast and leg meat with no significant difference among the samples. Chewiness of the fried goat meat sausages differed significantly (p < .05) and which was similar to the findings of Foegeding et al (2011).…”

Section: Textural Propertiesmentioning

confidence: 73%

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Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Sobowale

Olayanju

Mulaba‐Bafubiandi

2019

Food Science & Nutrition

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This study investigated the effects and optimization of cooking time (30, 45, 60 min), frying temperature (150, 170, 190°C) and time (3, 6, 9 min) on the quality (moisture content, moisture loss, fat and protein content, color), textural, and sensory characteristics of deep fat fried goat meat sausage by response surface methodology (RSM) using a three‐level Box–Behnken design. The kinetic of moisture loss and fat absorption were also determined using first‐order equation. The goat meat was precooked and fried using a 2.5‐L electric deep fryer with a temperature control of ± 10°C. The results showed that all the quality, textural, and sensory characteristics of goat meat sausage investigated were significantly influenced (p < .05) by the frying conditions. The effective moisture diffusivity ranged from 1.22 × 10–8 to 2.84 × 10–8 m2/s and 2.43 × 10–9 to 1.22 × 10‐8m2/s for the moisture loss and fat absorption, respectively. Activation energies estimated were 71.04 to 77.76 KJ/mol and 65.82 to 67.2 KJ/mol, respectively. The frying kinetics obeyed the first‐order rate constant, and the temperature dependency of moisture loss was higher compared to fat absorption of the fried goat meat sausage in all the samples. The optimal conditions for the deep fat frying of goat meat sausage were achieved using cooking time of 45 min fat frying temperature of 150°C and time of 9 min with (R2 > 0.9) and were the most preferred sausage sample and accepted by the sensory panelists. This study has shown that the optimal frying conditions observed could be a viable alternative for the commercialization of quality goat meat sausages and other fried meat products in the food industry.

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Section: Textural Propertiessupporting

confidence: 89%

Section: Textural Propertiesmentioning

confidence: 73%

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Sobowale

Olayanju

Mulaba‐Bafubiandi

2019

Food Science & Nutrition

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“…kimia (protein kasar 9,94%, lemak 25,78%), dan evaluasi sensori (skala 1 -9) antara lain warna 6,71; rasa 6,24; kerenyahan 5,8 kimia (protein kasar 9,94%, lemak 25,78%), dan evaluasi sensori (skala 1 -9) antara lain warna 6,71; rasa 6,24; kerenyahan 5,8 Curd Curd. Curd 'RGLN 6XSUDSWR 1XUOL\DQL DQG <XGL 3UDQRWR ,QÀXHQFHV RI &XUG &RQFHQWUDWLRQV 7RZDUGV 0LON 6QDFN 4XDOLW\ 'RGLN 6XSUDSWR 1XUOL\DQL DQG <XGL 3UDQRWR ,QÀXHQFHV RI &XUG &RQFHQWUDWLRQV 7RZDUGV 0LON 6QDFN 4XDOLW\…”

Section: Sur¿o Jhodwlqlvdvl Sdwl \Dqj Ehoxp Vhpsxuqd Ghqjdq Urqjjd Xgunclassified

Influences of Curd Concentrations Towards Milk Snack Quality

Suprapto¹,

Nurliyani²,

Pranoto³

2017

Jurnal Pasca

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ABSTRAKCurd adalah endapan massa berwarna putih berupa bahan padatan susu (kaya protein kasein) yang diperoleh dengan cara menambahkan asam atau enzim ke dalam susu. Penambahan curd dalam pembuatan snack diharapkan dapat meningkatkan gizi produk yang dihasilkan. Penelitian bertujuan untuk mengetahui pengaruh perbedaan konsentrasi curd WHUKDGDS NDUDNWHULVWLN ¿VLNR NLPLD HYDOXDVL VHQVRUL dan mikrostruktur snack susu yang digoreng secara deep fat frying pada tekanan atmosfer (70 cmHg). Imbangan persentase curd : FDPSXUDQ WHSXQJ \DLWX GDQ 9DULDEHO \DQJ GLXML PHOLSXWL NDUDNWHULVWLN ¿VLNR NLPLD GDQ evaluasi sensori yang dianalisis menggunakan rancangan acak lengkap dengan 3 ulangan, sedangkan mikrostruktur dianalisis secara deskriptif. Hasil penelitian menunjukkan bahwa penambahan curd PHPEHULNDQ SHQJDUXK Q\DWD 3 WHUKDGDS NDUDNWHULVWLN ¿VLNR kimia dan evaluasi sensori snack susu yang dihasilkan. Mikrostruktur snack susu yang digoreng pada tekanan atmosfer menunjukkan SUR¿O JHODWLQLVDVL SDWL \DQJ EHOXP VHPSXUQD GHQJDQ URQJJD XGDUD \DQJ WLGDN PHUDWDGL GDODP SURGXN Snack susu dengan imbangan curd FDPSXUDQ WHSXQJ VHEHVDU PHPSXQ\DL NXDOLWDV WHUEDLN GLWLQMDX GDUL NDUDNWHULVWLN ¿VLNR NLPLD HYDOXDVL VHQVRUL GDQ PLNURVWUXNWXUQ\D GHQJDQ UDWDUDWD NDUDNWHULVWLN ¿VLN NHUHQ\DKDQ 1P2 , daya kembang 106,03%, kadar air 7,88%), karakteristik kimia (protein kasar 9,94%, lemak 25,78%), dan evaluasi sensori (skala 1 -9) antara lain warna 6,71; rasa 6,24; kerenyahan 5,81 dan oily after taste 6,10.Kata kunci: Karakteristik, Snack susu, Curd. ABSTRACT 'RGLN 6XSUDSWR 1XUOL\DQL DQG

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“…Products coated with CMC has shown to have higher levels of juiciness due to its well-known properties as an edible coat in food products (Das et al, 2013).…”

Section: 3juicinessmentioning

confidence: 99%

“…This is why there is a need to incorporate vegetable protein as a source of high quality amino acids in food and food products. Sometimes the current lifestyle has caused the need of consuming instant food at home or in fast food restaurants where the offer could be fried products as the breaded nuggets (Barbut, 2002) The breaded and fried food is today a very commercialized option in processed products, nevertheless, this kind of products are at high risk for not maintaining their integrity on its shelf life or during the frying process, in which they can absorb a large amount of saturated fatty acids that can increase consumer's cholesterol and also the risk of other kind of vascular diseases as diabetes Mellitus, obesity and hypercholesterolemia among others (Ansarifar, Mohebi and Sahidi, 2012) According to Das et al (2013), breaded fried food products are preferred by consumers, due to the enhanced palatability given by a soft and wet interior plus the creation of a crispy and porous crust. The popularity of these products had increased through time, so that today there is a wide variety as chicken nuggets, pork products, and fish strips, among others.…”

Section: Introductionmentioning

confidence: 99%

Breading Process Using Legumes: Chickpea (Cicer arietinum), Pea (Pisum sativum) and Fava Bean (Vicia faba)/Empanizado usando leguminosas: garbanzo (Cicer arietum), chícharo (Pisum sativum) y haba (Vicia faba)

López

Carrillo

Mena

et al. 2017

CIBA

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ResumenEl presente estudio se basó en el uso de Carboximetilcelulosa (CMC) y solución de garbanzo como recubrimientos en piezas de Nuggets de pollo seguido de un proceso de empanizado con polvo de leguminosas deshidratadas (chícharo, haba y garbanzo) y con un proceso de freído. La intención del estudio fue la de medir la cantidad de aciete absorbido, el rendimiento de cocción, la jugosidad y la aceptabilidad final del producto en un grupo de consumidores. El objetivo principal fue proponer una nueva alternativa de proceso de empanizado usando uno de dos recubrimientos (carboximetilcelulosa y solución de garbanzo) en piezas de Nuggets de pollo empleando un polvo de leguminosas deshidratadas como empanizador; chícharo (Pisum sativum), habas (Vicia faba) y garbanzo (Cicer arietinum) seguido de un freído intenso, para reducir la cantidad de aceite absorbido mejorando las características sensoriales e incrementando, al mismo tiempo, la cantidad de proteína y fibra del producto final. Los resultados obtenidos fueron analizados mediante la prueba de Tukey y Análisis de varianza con un  de 0.05. Se observó que, de manera general, el empanizado con leguminosas tuvo una mayor retención de humedad, una mayor jugosidad y fue muy bien aceptado en comparación que el empanizado usando migas de pan (p<0.05). la adición de CMC como recubrimiento junto con el empanizado usando luguminosas para mantener la jugosidad y mantener el rendimiento de cocción. Finalmente, se observó que la combinación de CMC + empanizado con garbanzo, presentó los mejores resultados entre los productos empanizados con leguminosas.Palabras clave: Carboximetilcelulosa, chícharo, haba, garbanzo, empanizado. AbstractThe study was based on the use of a carboxymethylcellulose (CMC) and chick pea solutions as coating products on some pieces of chicken nuggets followed by a breading process with powdered dried legumes (peas, fava beans and chickpea), and a frying process. The intention was to measure the fat absorbed, the cooking yield, its juiciness and the acceptability of the final product in a group of consumers. The main objective study is to propose a new breading alternative from the use of two coating products (carboxymethylcellulose and chick pea solution) on some pieces of chicken nuggets and a breading of powdered dried legumes; peas (Pisum sativum), fava beans (Vicia faba) and chickpea (Cicer arietinum), followed by a fried process, in order to reduce the oil uptake and to improve the sensory characteristics of the final products increasing at the same time protein and fiber levels in food that normally won't. Revista Iberoamericana de las Ciencias Biológicas y Agropecuarias ISSN 2007-9990Vol. 6, Núm. 11 Enero -Junio 2017 CIBAThe results were analyzed through the Tukey´s test and the Analysis of Variance Analysis. It was observed that legume breading is a better alternative for fried products in comparison with bread crumbs breading (p<0.05) due to its moisture retention, its oil usage and its sensory characteristics. CMC coated products were also a...

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Quality characteristics of battered and fried chicken: comparison of pressure frying and conventional frying

Cited by 27 publications

References 16 publications

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Process optimization and kinetics of deep fat frying conditions of sausage processed from goat meat using response surface methodology

Influences of Curd Concentrations Towards Milk Snack Quality

Breading Process Using Legumes: Chickpea (Cicer arietinum), Pea (Pisum sativum) and Fava Bean (Vicia faba)/Empanizado usando leguminosas: garbanzo (Cicer arietum), chícharo (Pisum sativum) y haba (Vicia faba)

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