Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets

Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets

Abstract Persistent consumption of heavily fried and breaded foods over an extended period may have the potential to contribute to the development of cardiovascular, cerebrovascular diseases, and elevated blood pressure. The potential of coating using native starches (cassava, sweet potato, and corn...

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Bibliographic Details
Main Authors: Opeyemi Rachel Faloye, Olajide Philip Sobukola, Taofeek Akinyemi Shittu, Hakeem Adegoke Bakare, Adebukola Tolulope Omidiran, Florence Adeola Akinlade, Oluwaseun Peter Bamidele
Format: Article
Language:English
Published: BMC 2024-05-01
Series:Food Production, Processing and Nutrition
Subjects:
Starches
Wheat flour
Scanning electron microscope
Chicken meat
Frying
Online Access:https://doi.org/10.1186/s43014-023-00214-4

Internet

https://doi.org/10.1186/s43014-023-00214-4

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