Effect of lyophilized chive (Allium wakegi Araki) supplementation to the frying batter mixture on quality attributes of fried chicken breast and tenderloin.

ABSTRACT: Batter mixtures for frying chicken breasts and tenderloins were supplemented with different amounts (0, 3, 5, and 7%) of lyophilized chives (Allium wakegi Araki). The viscosity of the batter mixture, crispness of the fried batter, fat and ash contents, caloric value, coating pickup, and frying yield were directly proportional, whereas the lightness, redness, yellowness, and pH were inversely proportional, to the amount of lyophilized chives in the batter. Principal component analysis revealed that the aromatic profiles varied between the 0%, 3%, and 5% lyophilized chive-supplemented groups in both the breast and tenderloin samples. However, the aromatic profiles of the 7% and 5% lyophilized chive-supplemented samples were similar. The taste profile of the 7% lyophilized chive-supple

SUBMITTER: Park SY 

PROVIDER: S-EPMC9039885 | biostudies-literature | 2022 Mar

REPOSITORIES: biostudies-literature