Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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Quality Characteristics of Fried Chicken Using Pre-mix Made with the Addition of Floury Rice Powder

가루쌀 분말 첨가 프리믹스 이용 닭튀김의 품질 특성

  • Hye-Min Ha (Department of Food and Nutrition, Kunsan National University) ;
  • Yeon-Kyeong Lee (Store Management Team, emart24) ;
  • In-Seon Lee (Department of Food and Nutrition, Kunsan National University)
  • Received : 2024.08.01
  • Accepted : 2024.08.21
  • Published : 2024.08.31
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Abstract

In this study, chicken fry was made using batter prepared from a frying pre-mix that replaced wheat flour (WF) with floury rice powder (FRP) at ratios of 0% (control group), 25% (FRP-25 group), 50% (FRP-50 group), 75% (FRP-75 group), and 100% (FRP-100 group). The physicochemical and acceptability of the finished chicken fry were assessed to provide basic data for product development studies using FRP. The experimental groups that replaced WF with FRP showed higher water binding capacity and lower fat binding capacity than the control group (p<0.05). The viscosity of the batter decreased significantly as the proportion of FRP increased (p<0.05). The pick-up rate measurement results showed significantly lower values in experimental groups compared to the control group (p<0.05). The color measurement results of the chicken fry showed that as the substitution ratio of FRP to WF increased, lightness decreased, and redness increased (p<0.05). The browning index also showed a significant increase as the substitution ratio of FRP increased. The acceptance test results showed that the FRP-100 experimental group was significantly higher in all acceptability characteristics than the control group (p<0.05).

Keywords

References

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