Abstract:This study aims to investigate the effects of apple powder used for quality characteristics and antioxidants in fried chicken breast. The fried chicken breast was manufactured with various levels of apple powder (0%, 5%, 10%, and 15%). The fried chicken breast was examined by coating yield, frying yield and total yield, pH, color, total flavonoid contents (TFC), total polyphenol contents (TPC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), ferric reducing antioxidant power (FRAP). The coati… Show more
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