Authors: Chijioke Nwankpa, Michael Ngadi
Identifier: CSBE19144
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Published in: CSBE-SCGAB Technical Conferences » AGM Vancouver 2019

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Description: The influence of non-waxy rice flours (untreated and microwaved) on quality properties (texture, moisture content, oil content, color, coating pick up, cooking yield and porosity) of air fried chicken breast cuts were evaluated. Chicken breast samples, 3 cm in length, 1.5 cm in thickness and 3 cm in width, cut from chicken breast portions, were coated with untreated and microwaved treated non-waxy SAH 329 rice flour from Senegal. Samples were air fried at 170, 180 and 190?C for 4, 8, 12 and 16 minutes. Shear force, overall color and oil contents of chicken breast cut increased, whereas moisture content and porosity decreased with increasing air frying time. Application of microwaved modified coatings increased the coating pick up and cooking yield of the samples significantly. The highest porosity and oil retention properties were obtained when control samples were applied as a coating. Microwaved flours were shown to produce a product with reduced oil content, increased coating pickup, and cooking yield.

Keywords: Frying, Chicken Nuggets, Rice. Microwave, Modification, Flour.
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Date: 2019-07-15
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Conference name: CSBE/SCGAB 2019 Annual Conference, Vancouver, BC, 14-17 July 2019.
Session name: Bioenergy and Bioproducts 3

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Type: Presentation
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Publication type: Text.Abstract
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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