Quality Characteristics and Storage Stability of Baked and Fried Chicken Nuggets Formulated With Wheat and Rice Flour

Abstract

A randomized complete block design was utilized to evaluate the effects of baking and frying on the quality and sensory acceptability of chicken nuggets formulated with rice and wheat flour. It was also determined if reheating method (baking versus microwaving) affected sensory quality and if storage time (90 days) impacted product quality. Substitution of wheat flour with rice flour did not affect (P > 0.05) product quality or consumer acceptability, but frying improved (P < 0.05) sensory acceptability when compared with baking. Sensory descriptors and acceptability testing revealed that microwave reheating negatively affected baked treatments but did not impact fried treatments. Chicken nugget treatments could be stored for 90 days without negatively affecting product quality. This research revealed that rice flour could be utilized in the formulation of chicken nuggets and that chicken nuggets could be prepared by baking if they were also reheated in an oven. PRACTICAL APPLICATIONS Rice flour was an acceptable substitute for wheat flour in the formulation of baked and fried chicken nuggets, and these nuggets could be consumed by individuals who either have celiac disease or a wheat allergy. Baked chicken nuggets had good sensory quality if they were reheated in an oven, but sensory properties that are important to quality were diminished if the nuggets were reheated in the microwave. Fried chicken nuggets were highly acceptable to consumers and had excellent sensory properties whether they were reheated using the microwave or the oven. Sensory and instrumental quality of baked and fried chicken nuggets that were formulated with rice or wheat flour did not change over 90 days of storage.

Comparison between temporal dominance of sensations (TDS) and key-attribute sensory profiling for evaluating solid food with contrasting textural layers: Fish sticks

“…The latter three will be shortened to 'different textures', 'bolus' and 'swallowing' throughout the rest of this paper. It should be noted that 'crunchiness', 'juiciness', 'oiliness' and 'fried flavour' are typical attributes that normally appear in the sensory profiling of products of this type, such as chicken nuggets (Jackson et al, 2009;Mah & Brannan, 2009) or fish nuggets (Albert, Varela, Salvador, & Fiszman, 2009). Other attributes such as 'different textures', 'bolus' and 'swallowing' involve the time dimension in a more direct way, and probably arose when the subjects were asked to indicate the sensations perceived during all the mastication process.…”

“…In the case of 'ease in swallowing', it is evident that this can only be assessed when swallowing; it largely depends on the bolus deformability, fluidity, and stickiness, which modulate its flow speed (Funami, 2011). None of these latter attributes have been proposed or found in conventional sensory analyses of this type of product (Albert et al, 2009;Albert, Varela, Salvador, Hough, & Fiszman, 2011;Antonova, Mallikarjunan, & Duncan, 2003;Jackson et al, 2009;Lee, Joaquin, & Lee, 2007;Mah & Brannan, 2009). …”

Influence of Outer Layer Formulation on the Sensory Properties of Microwaved Breaded Nuggets

“…Water and green apple pieces were provided to panelists during the sessions to minimize the residual effect between samples. [11] Instrumental Analysis…”

Texture, Oil Adsorption and Safety of the European Style Croquettes Manufactured at Industrial Scale

“…Rice flour is the most common substitute of wheat flour because of the many advantages which give an added value to products which become more attractive for all types of consumers. But the main problem of using rice flour in the preparation of breaded products is that it is less effective as texturing agent compared to traditional wheat flour [52,125].…”