Abstract:Chicken breasts were battered and breaded using batter solutions of different surfactant (Tween 80) levels (0, 2.5, and 75 ppm) and batter mix to solvent ratios (1:1.5, 1:2.2, and 1:3). The battered and breaded chicken breasts were fried at an initial temperature of 160 C for 240 s. The fried products were then analyzed for yield parameters (coating pickup, cooking loss, and cooked yield), moisture content, fat content, and coating adhesion. Contact angle of the batter solution with raw chicken meat was also d… Show more
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