Reducing chicken nugget oil content with fortified defatted rice bran in batter
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Reducing chicken nugget oil content with fortified defatted rice bran in batter Jinta Chayawat1 • Pinthip Rumpagaporn1
Received: 6 August 2019 / Revised: 30 May 2020 / Accepted: 3 June 2020 Ó The Korean Society of Food Science and Technology 2020
Abstract Defatted rice bran (DRB) is a by-product in the rice bran oil industry generated in large quantities. Unfortunately, DRB, is underutilized and often discarded despite containing valuable proteins, minerals, dietary fiber, and bioactive phytochemicals. This study examined the effects of four DRB substitution levels (0, 10, 15 and 20% of mixed flour in batter and pre-dust) on fried chicken nugget properties. Increasing DRB substitutions increased both batter viscosity and pickup (%) resulting in thicker nugget crusts. The 15 and 20% DRB substitutions significantly decreased both the crispness and lightness of battered fried chicken nuggets. Furthermore, oil content decreased significantly while moisture and fiber content increased in DRB batter-coated chicken nuggets compared to the control without DRB. In conclusion, 15% or less DRB substitution in batter reduces fried chicken nugget oil content while maintaining product quality and healthfulness. Keywords Defatted rice bran Oil reduction Chicken nugget Batter Dietary fiber
& Pinthip Rumpagaporn [email protected] Jinta Chayawat [email protected] 1
Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok 10900, Thailand
Introduction Chicken nuggets, a popular fried-food product, are made from minced chicken coated with a pre-dust and batter before frying. Batter not only provides crispness and a desirable color, but also reduces moisture loss and nugget oil uptake during frying (Fiszman and Salvador, 2003). However, the high fat content inherent in battered-fried foods increases the risks of obesity, high cholesterol, hypertension, coronary disease, and various other maladies (Varela and Fiszman, 2011). Specific supplemental batter ingredients, such as hydrocolloids, rice flour, soy flour, modified tapioca starch, and dietary fiber, have been shown to reduce fried food oil content (Dogan et al., 2005; Gamonpilas et al., 2013; Varela and Fiszman, 2011; Zeng et al., 2016). Chicken nuggets coated in batters containing hydroxypropyl methylcellulose (HPMC), xanthan, or guar gum experienced a 54%, 40%, and 33% oil content reduction, respectively (Altunakar et al., 2006). Batters with a 4% b-glucan-rich hydrocolloid (C-trim30) lowered oil content up to 40% (Lee and Inglett, 2007). Cross-linked tapioca starch (20% w/w) also lowered the oil content of fried chicken crust at least 17% when added to batter (Gamonpilas et al., 2013). Approximately 63–76 million tons of rice bran is produced annually worldwide (Kahlon, 2009). Defatted rice bran (DRB) is a nutritionally valuable by-product generated in massive volumes within the rice bran oil industry. Despite containing important proteins, dietary fiber, and minerals (Daou and Zhang, 2014), as w
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