| Popis: |
In this study, two different treatments and their effects on quality characteristics of chicken nuggets after three different cooking procedures were evaluated. Batters containing grape seed powder (GSP) dipped into whey protein solution (WPS) were compared with control (without any treatment) using deep fat frying, conventional oven and microwave oven. Batters contained equal amounts of wheat and corn flours with 5 and 10% GSP. All batters exhibited thixotropic behavior, and the GSP enhanced batters had lower viscosities. The lowest pickup values and highest total color change (ΔE) values were observed in deep fat fried samples. The microwaved samples had higher crispness levels and pickup values but achieved lighter colors that were identical to those of the pre-fried samples. Samples dipped into WPS provided reduced oil absorption consistent with their moisture contents. The scores for overall acceptability tended to decrease with the increase in GSP amount. Practical Applications This study shows the effects of grape seed and whey protein solution treatments on batter quality as well as their interaction with cooking procedures. Although negative impressions toward battered and fried food products have been increased, consumers are becoming aware of health and nutritional food concepts. Therefore, new strategies are necessary in order to obtain healthier battered and fried foods without compromising the sensory quality. Grape seed powder is a promising ingredient as well as whey protein solution treatment as a post dip for improving the major components of frying batter in terms of textural properties, flow behavior, oil uptake and batter pickup. The results of this study could be helpful in the development of novel fried nuggets that include natural antioxidants having similar characteristics with grape seed powder. |
