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Reducing chicken nugget oil content with fortified defatted rice bran in batter

Food Science and Biotechnology 2020년 29권 10호 p.1355 ~ 1363
Chayawat Jinta, Rumpagaporn Pinthip,
소속 상세정보
 ( Chayawat Jinta ) - Kasetsart University Faculty of Agro-Industry Department of Food Science and Technology
 ( Rumpagaporn Pinthip ) - Kasetsart University Faculty of Agro-Industry Department of Food Science and Technology

Abstract


Defatted rice bran (DRB) is a by-product in the rice bran oil industry generated in large quantities. Unfortunately, DRB, is underutilized and often discarded despite containing valuable proteins, minerals, dietary fiber, and bioactive phytochemicals. This study examined the effects of four DRB substitution levels (0, 10, 15 and 20% of mixed flour in batter and pre-dust) on fried chicken nugget properties. Increasing DRB substitutions increased both batter viscosity and pickup (%) resulting in thicker nugget crusts. The 15 and 20% DRB substitutions significantly decreased both the crispness and lightness of battered fried chicken nuggets. Furthermore, oil content decreased significantly while moisture and fiber content increased in DRB batter-coated chicken nuggets compared to the control without DRB. In conclusion, 15% or less DRB substitution in batter reduces fried chicken nugget oil content while maintaining product quality and healthfulness.

키워드

Defatted rice bran; Oil reduction; Chicken nugget; Batter; Dietary fiber

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