Functionality of batters containing different starch types for deep-fat frying of chicken nuggets

2004 ◽  
Vol 218 (4) ◽  
pp. 318-322 ◽  
Author(s):  
Bilge Altunakar ◽  
Serpil Sahin ◽  
Gulum Sumnu
Keyword(s):  
Deep Fat Frying ◽  
Chicken Nuggets

scholarly journals Influence of frying parameters and optimization of deep fat frying conditions on the physicochemical and textural properties of chicken nuggets from FUNAAB-Alpha broilers

2021 ◽  
Vol 3 (2) ◽  
Author(s):  
O. R. Faloye ◽  
O. P. Sobukola ◽  
T. A. Shittu ◽  
H. A. Bakare
Keyword(s):  
Polynomial Regression ◽  
Textural Properties ◽  
Quality Attributes ◽  
Sample Thickness ◽  
Regression Equations ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Frying Temperature ◽  
Frying Time ◽  
Standard Procedures

Abstract Influence of deep fat frying parameters on quality attributes of chicken nuggets from FUNAAB-Alpha broilers and optimization of the process using Box-Behnken experimental design of response surface methodology was investigated. Fried chicken nuggets were obtained using frying temperature (155–175 °C), frying time (3–7 min) and sample thickness (0.5–2.5 cm) as independent variables. Oil and moisture contents, texture (hardness, chewiness, adhesiveness, cohesiveness and springiness) and colour (L*, a* and b*) of samples were analyzed using standard procedures. Significance of each term in polynomial regression equations was evaluated on quality attributes. The accuracy of the regression models varied between 0.727 and 0.939. The effect of frying temperature on quality attributes of fried chicken nuggets was more significant (p > 0.05). The optimum frying temperature, frying time and sample thickness are determined as 175 °C, 3 min, 2.32 cm, respectively. Absolute percent error between optimized and experimental data were within the acceptable limit. Graphic abstract

scholarly journals Quality parameters of different oils and fried foods after repeated deep-fat frying

Meso ◽  
2020 ◽  
Vol 22 (6) ◽  
pp. 460-474
Author(s):  
Tomaž Polak ◽  
Lea Demšar ◽  
Nežka Lazar ◽  
Iva Zahija ◽  
Mateja Lušnic Polak
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Peroxide Number ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Frying Process ◽  
Fried Foods

The aim of present study was to investigate the quality, stability and suitability of different frying oils (coconut, palm, frying mix, rapeseed and sunflower oil), the quality and stability of breaded and fried foods (chicken nuggets) and the applicability and suitability of certain parameters (fat absorption, acid number, peroxide number and thiobarbituric acid (TBA) number, fatty acid composition and acrylamide content) as well as sensory attributes to control the repeated deep-(fat) frying process. Three repeated deep-frying processes affected the hydrolytic and oxidation stability (increase in the peroxide number and TBA number), the sensory properties (darkening of the oil colour, occurrence of odd smell and aroma as well as rancidity in oils) and the fatty acid composition of oil and fried chicken nuggets, and the acrylamide content in the nuggets (from the second deep-frying process onwards). All oils used in study were suitable for deep-frying; in terms of stability, coconut oil (followed by sunflower, palm, frying mix and rapeseed oil) was most suitable; in terms of fatty acid composition, the frying mix, rapeseed and sunflower oil were most suitable; and in terms of acrylamide formation and sensory quality, coconut and palm oil were most suitable.

Mass Transfer Characteristics of Chicken Nuggets

2006 ◽  
Vol 2 (3) ◽  
Author(s):  
Michael Ngadi ◽  
Khaldoun Dirani ◽  
Sylvester Oluka
Keyword(s):  
Mass Transfer ◽  
Moisture Diffusivity ◽  
Moisture Loss ◽  
Cooking Methods ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
The Core ◽  
Transfer Characteristics ◽  
Rapid Moisture ◽  
Temperature Levels

Chicken nuggets were either deep fat fried at three temperatures (150, 170 and 190oC) for 1 to 4 min or oven baked at three temperature levels (200, 220 and 240oC) for 5 to 25 min. The effects of these cooking methods on mass transfer characteristics of chicken nuggets were evaluated. Moisture loss profiles in the breading and core portions of the product were significantly different. There was a rapid moisture loss from the breading portion within the first 2 min of deep fat frying or within the first 15 min of oven baking followed by considerably reduced rates. Moisture loss in the core region changed only slightly in the early stages of frying or oven baking but increased afterwards. Moisture diffusivity in the breading region was evaluated using analytical solution of Fick’s second law diffusion equation. Values of moisture diffusivity were from 20.93x10-10 to 29.32x10-10 m2/s for deep fat frying and from 1.90x10-10 to 3.16x10-10 m2/s for oven baking. The activation energies were 8.04 and 25.7 kJ/mol for deep fat frying and oven baking, respectively.

Comparison of the stability of palm olein and a palm olein/canola oil blend during deep-fat frying of chicken nuggets and French fries

2011 ◽  
Vol 46 (6) ◽  
pp. 1231-1237 ◽  
Author(s):  
Blanca Estela Enríquez-Fernández ◽  
Liliana Álvarez de la Cadena y Yañez ◽  
María Elena Sosa-Morales
Keyword(s):  
Canola Oil ◽  
Palm Olein ◽  
French Fries ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
The Stability ◽  
Oil Blend

scholarly journals Reduced Postprandial Serum Triglyceride After a Meal Prepared Using an Airfryer: A Randomized Crossover Trial (P08-103-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Sheng Ge ◽  
Xiaohui Feng ◽  
Haili Liu ◽  
Mian Li ◽  
Paul Higgins ◽  
...  
Keyword(s):  
Crossover Trial ◽  
Serum Triglyceride ◽  
Practical Method ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Dietary Recommendations ◽  
Meal Preparation ◽  
Funding Sources ◽  
Randomized Crossover Trial ◽  
Postprandial Triglyceride

Abstract Objectives Elevated circulating non-fasting triglyceride (TG) or postprandial triglyceride (ppTG) is as an independent contributor to risk for coronary heart disease.We hypothesized that a commonly consumed fried meal (including French fries and chicken nuggets) prepared by airfrying would result in a significantly lower ppTG response than the same meal prepared using a conventional deep fat frying approach. Methods We conducted a randomized crossover trial to evaluate the effect of airfryer cooking compared to conventional deep fat frying preparation in young healthy male (n = 10) and female subjects (n = 6). A 7-day washout period was included between meal test days. All study participants were blinded to the method of meal preparation. Results The airfryer resulted in a significantly lower postprandial triglyceride response compared to deep fat frying of the same meal (P < 0.001). Glucose, insulin, and free fatty acid response differences were not found. Self-reported satiety did not differ after the meals. Furthermore, air-frying did not influence circulating inflammatory biomarkers, cholesterol, or apolipoproteins. Conclusions Air frying of common fried meals results in lower postprandial triglyceride excursions in young healthy volunteers in the absence of any effects on satiety. Air-frying represents a useful and practical method to reduce meal fat content in line with current dietary recommendations on triglyceride management and general healthy eating. Funding Sources This research was funded by Philips Research China, Philips (China) Investment Co., Ltd., Shanghai, China. Supporting Tables, Images and/or Graphs

Shrinkage of Chicken Nuggets During Deep-Fat Frying

2010 ◽  
Vol 13 (2) ◽  
pp. 404-410 ◽  
Author(s):  
Yunfeng Wang ◽  
Michael O. Ngadi ◽  
Akinbode A. Adedeji
Keyword(s):  
Deep Fat Frying ◽  
Chicken Nuggets

Experimental study on transport mechanisms during deep fat frying of chicken nuggets

LWT ◽  
2013 ◽  
Vol 50 (1) ◽  
pp. 110-119 ◽  
Author(s):  
Sravan Lalam ◽  
Jaspreet S. Sandhu ◽  
Pawan S. Takhar ◽  
Leslie D. Thompson ◽  
Christine Alvarado
Keyword(s):  
Experimental Study ◽  
Transport Mechanisms ◽  
Deep Fat Frying ◽  
Chicken Nuggets
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