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

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Reducing Fat-Uptake in Fried Chicken Using Edible Coating and Sweet Potato Starch Batter

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_9How to use a DOI?
Keywords
Edible coating; Isoelectric solubilization and precipitation; fat-uptake; fried chicken; sweet potato starch
Abstract

Protein-based edible coatings with various concentrations (5, 10, and 15%) of chicken protein were prepared from chicken protein isolates using isoelectric solubilization/precipitation. Two batters were used in this study. A new batter containing sweet potato starch (SPS) was prepared and a commercial batter was also used as a control. Then, chicken breast samples were coated, battered with either commercial batter or the SPS-based batter, breaded, and deep-fried in canola oil at 177 ◦C for 3 min. Samples with SPS-based batter and coated with 15% protein resulted in the highest reduction in fat uptake and lowest moisture loss. Coated samples had lower L* and b* values in comparison to the commercial battered samples. Coated samples were less hard than the uncoated samples. The results of this study suggest that chicken protein-based edible coating in combination with SPS 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.

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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_9
ISSN
2468-5747
DOI
10.2991/978-94-6463-282-8_9How 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  - Reducing Fat-Uptake in Fried Chicken Using Edible Coating and Sweet Potato Starch Batter
BT  - Proceedings of the National Conference on Next-Generation Sustainable Technologies for Small-Scale Producers (NGST 2022)
PB  - Atlantis Press
SP  - 64
EP  - 73
SN  - 2468-5747
UR  - https://doi.org/10.2991/978-94-6463-282-8_9
DO  - 10.2991/978-94-6463-282-8_9
ID  - Matthews2023
ER  -