Faloye, O.R and Sobukola, O. P. and Shittu, T. A. and Bakare, H.A and Omidiran, A. T. and Akinlade, F.A and Bamidele, Oluwaseun Peter Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets. Food Production, Processing and Nutrition.
Full text not available from this repository.Abstract
Persistent consumption of heavily fried and breaded foods over an extended period may have the potential to con tribute to the development of cardiovascular, cerebrovascular diseases, and elevated blood pressure. The potential of coating using native starches (cassava, sweet potato, and corn) in batter formulation to reduce oil uptake as well as their effects on other quality attributes (moisture, colour and textural properties) were investigated. The chicken nuggets coated with batter from different starches were fried at 170 °C for 5 to 25 min. Scanning electron micros copy (SEM) was used to study changes in microstructural properties of fried chicken nuggets samples at different time intervals. The chicken nuggets coated with batter from sweet potato starch had lower oil (13.09%) and moisture (30.49%) contents compared with those coated with other starches. The SEM revealed that longer frying duration produced chicken nuggets with fewer gas cells and pores and subsequently lower oil content. There are changes in the colour and textural properties of the fried chicken nuggets irrespective of the starches used in batter formula tion. Application of starches in batter formulation at different frying time affected some quality attributes of fried chicken nuggets with sweet potato starch having better attributes when compared with others.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > Q Science (General) |
| Depositing User: | RACHEAL FALOYE |
| Date Deposited: | 17 Feb 2026 09:06 |
| Last Modified: | 17 Feb 2026 09:06 |
| URI: | https://eprints.lmu.edu.ng/id/eprint/6063 |
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