بررسی اثر روش سرخ کردن و فرمولاسیون خمیرابه بر ویژگی های فیزیکوشیمیایی ناگت مرغ

نویسندگان
گروه علوم و صنایع غذایی، دانشگاه ارومیه، ارومیه، ایران
چکیده
ناگت­ مرغ بعنوان یکی از پرطرفدارترین غذا‌­های آماده مصرف، به روش عمیق سرخ می ­شود. به دلیل غوطه وری محصول در روغن، محتوای چربی آن افزایش می­ یابد در نتیجه می تواند باعث ایجاد چاقی و بیماری­ های مرتبط با آن شود. به همین دلیل کاهش چربی محصول با حفظ خواص ارگانولپتیکی بسیار مورد توجه و بررسی محققاق قرار گرفته ­است. در این مطالعه ناگت ­های مرغ با فرمولاسیون متفاوت خمیرابه (آرد گندم، آرد برنج و آرد کینوا) به دو روش (عمیق و هوای داغ) سرخ شدند و از نظر محتوای رطوبت، محتوای روغن، کاهش وزن، میزان جذب خمیرابه، درصد چسبندگی، رنگ، بافت، قطر و ارزیابی حسی مورد بررسی قرار گرفتند. محتوای روغن، رطوبت و درصد چسبندگی پوشش به بستر محصول به روش سرخ کردن عمیق بیشتر از سرخ کردن هوای داغ بود. بافت ناگت ­های مرغ سرخ شده به روش عمیق دارای سفتی کمتری بودند. نتایج نشان داد که نمونه­ های پوشش داده شده با آرد کینوا محتوای رطوبت و جذب خمیرابه بالاتری نسبت به نمونه­ های پوشش داده شده با آرد برنج و گندم داشتند، در حالیکه محتوای روغن، کاهش وزن و چسبندگی پوشش به بستر آنها کمتر بود. از نظر رنگ، پوشش خمیرابه کینوا L* ، b* ، زاویه Hue پایین­تر و a* بالاتری را نشان داد. میزان سفتی ناگت­های مرغ پوشش داده شده با خمیرابه کینوا پایین ­تر از دو نمونه دیگر بود. نتایج نشان داد که سرخ کردن هوای داغ به طور کلی روش سالمی برای تولید ناگت مرغ و جایگزین ارزشمندی برای تولید غذاهای پروتئینی سرخ شده است. خمیرابه آرد کینوا بعنوان غله ­ی فاقد گلوتن با ارزش تغذیه ­ای بالا می­ تواند جایگزینی برای گندم بوده و در کاهش محتوای روغن فراورده های سرخ شده موثر باشد.
کلیدواژه‌ها

موضوعات


عنوان مقاله English

Investigating the effect of frying method and batter formulation on the physicochemical characteristics of chicken nuggets

نویسندگان English

Zoleykha Fahimi vajargahi
Mohsen Esmaiili
Arash Ghaitaranpour
Department of Food Science and Technology, Urmia University, Urmia, Iran
چکیده English

As one of the most popular fried ready-to-eat foods in the world, chicken nuggets are deep fried. Due to the immersion of the product in this method, the oil content increases, thus causing obesity and related diseases. For this reason, reducing the fat of the product while maintaining the organoleptic properties has been given much attention and research. In this study, chicken nuggets with different batter formulations (wheat flour, rice flour, and quinoa flour) were fried by two methods (deep and hot air) in terms of moisture content, oil content, weight loss, batter absorption rate, and stickiness percentage, color, texture, viscosity, diameter and sensory evaluation were investigated. The oil content, moisture content and percentage of adhesion of the coating to the core were higher in deep frying than in hot air frying. Texture, deep fried chicken nuggets had less firmness and gumminess. The results also showed that the samples coated with quinoa flour had higher moisture content, batter pickup and oil content while they experienced lower cooking loss and coating adhesion to the core. In terms of color, the coating of quinoa dough showed lower L*, b*, and higher a*. The hardness of the nuggets coated with quinoa paste was lower than the other two samples. The results show that hot air frying is generally a healthy method for producing chicken nuggets and a valuable alternative for producing fried protein foods. As a gluten-free grain with high nutritional value, quinoa flour paste can be a good substitute for wheat in reducing the oil content of fried products.

کلیدواژه‌ها English

gluten-free batter
Chicken nuggets
deep fryer
hot air fryer
Physicochemical properties
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