Volume 17, Issue 109 (2021)
FSCT 2021, 17(109): 153-165 |
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yosefzadeh SANI S, mortazavi S A, sheikholeslami Z, KARIMI M, ELHAMIRAD A. The effects of the quality of chicken parts by starch during deep frying. FSCT 2021; 17 (109) :153-165
URL: http://fsct.modares.ac.ir/article-7-17777-en.html
URL: http://fsct.modares.ac.ir/article-7-17777-en.html
Sepideh Yosefzadeh SANI 
1, Seyed ali Mortazavi2 , Z Sheikholeslami3 , MEHDI KARIMI3 , A.H ELHAMIRAD2
1, Seyed ali Mortazavi2 , Z Sheikholeslami3 , MEHDI KARIMI3 , A.H ELHAMIRAD2
1- Azad university , yosefzadeh_sani@yahoo.com
2- Department of Food Science &Technology ,Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3- Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) AREEO, Mashhad, Iran’s
2- Department of Food Science &Technology ,Sabzevar Branch, Islamic Azad University, Sabzevar, Iran
3- Agricultural engineering research department. Khorasan Razavi agricultural and natural Resources research education center, Agriculture Research, Education and Extension Organization (AREEO) AREEO, Mashhad, Iran’s
Abstract: (2071 Views)
This study was tested to evaluate the influences of different maize starches (native, modified with sonication, pre–gelenized, Heat Resistant) replacement in batter coating, based on factorial experiments in a completely randomized design to determine the best formulation of breadcrumbs. Samples were sonicated with 70 kHz for 5 minutes and a fryer equipped with a temperature controller (150, 190 and 170 degrees centigrade) and time (1, 3 and 5 minutes) was used for frying. Quality parameters (texture, Crust color values, oil absorption, sensory properties) of chicken nugget were measured during frying.Obtained result indicated that addition of ultrasound pretreatment batters and temperature influenced in texture hardness reduction of nuggets. Oil content of whole nuggets was found to decrease significantly (P< 0.05) with frying time and temperature. Chicken nuggets with native maize starch compared to control ones showed better scores for organoleptic properties. Color evaluation in samples containing native and sonication pretreatment showed significant (P< 0.05) reduction in a* and b* values at 3 minute frying, whereas L* values were significantly (P< 0.05) increased compared to control treatments at 170 and 190° c. Samples hardness was decreased due to frying temperature.
Article Type: Original Research |
Subject:
Food quality control
Received: 2018/03/16 | Accepted: 2020/08/31 | Published: 2021/03/9
Received: 2018/03/16 | Accepted: 2020/08/31 | Published: 2021/03/9
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