Utilization of Rice Starch in the Formulation of Low-Fat, Wheat-Free Chicken Nuggets

Jackson, V.; Schilling, M.W.; Coggins, P.C.; Martin, J. M.

doi:10.1093/japr/15.3.417

Cited by 20 publications

(31 citation statements)

References 11 publications

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“…Fried nuggets also had a greater ( P < 0.05) a * when compared with all other treatments. These results are in agreement with results reported by Jackson et al. (2006) and statements reported by Loewe (1993).…”

Section: Resultssupporting

confidence: 94%

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

Jackson¹,

Schilling²,

Falkenberg

et al. 2009

Journal of Food Quality

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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.

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Section: Resultssupporting

confidence: 94%

“…Fried treatments had lower ( P < 0.05) L * values when compared with baked treatments, indicating a darker product. These results are similar to those of Jackson et al. (2006), who reported that frying increased darkness when compared with baking.…”

Section: Resultssupporting

confidence: 91%

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

Jackson¹,

Schilling²,

Falkenberg

et al. 2009

Journal of Food Quality

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“…On the other hand, the use of modified gluten‐free starches such as corn and rice ones is commonly used in dietetic products. Modified corn starch is mainly used because of its appropriate rheological behavior after being subjected to different heat and agitation conditions (Mason 2009), and rice starch not only is hypoallergenic, colorless, and relatively tasteless but it decreases the absorption of fat and the peroxidation during frozen storage of fried products (Jackson and others 2006). Inulin is other well‐known ingredient which has been reported to have several benefits to human health (Roberfroid 2007).…”

Section: Introductionmentioning

confidence: 99%

Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low‐Fat Gluten and Lactose Free White Sauces

Guardeño¹,

Hernando²,

Llorca³

et al. 2012

Journal of Food Science

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Nowadays there is a great demand of ready-to-eat products due to new consumptions habits. In this context, it would be interesting to develop low-fat sauces with inulin that could be used in this type of products improving their nutritional profile. The requirement of processed food for specific groups of population, such as celiac and lactose intolerant consumers, makes it necessary to use gluten free starches and soy protein in the formulation of sauces. The characterization of structural, physical and sensory properties is required to understand the product acceptability and its behavior during its shelf life.

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“…Rice is one of the most widely relied upon staple foods for nearly half of the world's population. Rice flour can be used in the production of gluten-free products as well as lipid reduction through baking (Jackson et al 2006). Inulin is non-digestible fructan of interest in human nutrition due to its ability to act as dietary fibre and its prebiotic effect (Roberfroid 2007).…”

mentioning

confidence: 99%

Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces

Guardeño¹,

Vázquez-Gutiérrez²,

Hernando³

et al. 2013

Czech J. Food Sci.

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Guardeño L.M., Vázquez-Gutiérrez J.L., Hernando I., Quiles A. (2013): Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces. Czech J. Food Sci., 31: 575-580.The microstructural, physical, and sensory properties of low-fat sauces made with different rice starches, soy protein ,and inulin were analysed in order to obtain sauces suitable for celiac and lactose intolerant consumers. Soy protein and inulin could prevent starch degradation due to their high water-binding capacity. Moreover, protein molecules could diffuse into the starch granules and soluble inulin could interact with starch polymers within the granule. Both effects would hinder amylose leaching. Inulin provides better diffusion capacity of gelatinised granules and soy protein-starch granule aggregates than sunflower oil, which helps to decrease viscosity in modified rice starch sauces. Soy protein prevents syneresis in the sauces. Inulin affects colour parameters in native rice starch sauces, probably because of inulin and retrograded amylose polymers interactions. Sauces made with sunflower oil and modified rice starch are best rated by consumers. However, according to the statistical analyses, the replacement of oil by inulin could be suitable to prepare low-fat, gluten, and lactose free white sauces when modified rice starch is used.

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Utilization of Rice Starch in the Formulation of Low-Fat, Wheat-Free Chicken Nuggets

Cited by 20 publications

References 11 publications

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

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

Microstructural, Physical, and Sensory Impact of Starch, Inulin, and Soy Protein in Low‐Fat Gluten and Lactose Free White Sauces

Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory properties of low-fat, gluten, and lactose free white sauces

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