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Formulation of crispy chicken burger patty batter: properties and storage qualities

This study formulated the batter systems for crispy chicken burger patties using wheat flour-based batter and rice flour-based batter with the ratios of 2:2:1:1 and 2:1:2:1 (wheat flour/rice flour: corn flour: crispy flour: spicy flour). The crispy chicken burger patties were evaluated in terms of p...

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Main Authors: Othman, Siti Hajar, Mohd Rosli, Nazirah, Nordin, Norhazirah, Abdul Aziz, Masturina
Format: Article
Published: AIMS Press 2022
Online Access:http://psasir.upm.edu.my/id/eprint/101565/
https://www.aimspress.com/article/doi/10.3934/agrfood.2022027?viewType=HTML
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spelling my.upm.eprints.1015652024-09-26T08:25:26Z http://psasir.upm.edu.my/id/eprint/101565/ Formulation of crispy chicken burger patty batter: properties and storage qualities Othman, Siti Hajar Mohd Rosli, Nazirah Nordin, Norhazirah Abdul Aziz, Masturina This study formulated the batter systems for crispy chicken burger patties using wheat flour-based batter and rice flour-based batter with the ratios of 2:2:1:1 and 2:1:2:1 (wheat flour/rice flour: corn flour: crispy flour: spicy flour). The crispy chicken burger patties were evaluated in terms of proximate compositions (moisture, ash, fat, protein, and carbohydrate contents) and sensory analysis. Crispy chicken burger patties made from rice flour-based batter with a formula ratio of 2:2:1:1 (RFBB1) were found to exhibit the lowest moisture and fat compositions but the highest protein composition. The sensory properties were evaluated using the 9-point hedonic scaling method in terms of overall acceptability, appearance, taste, crispness, juiciness, and color, which revealed that RFBB1 exhibited the best acceptability scores for all attributes. Then, the storage qualities of crispy chicken patties packed using different types of packaging materials (low-density polyethylene (LDPE), medium-density polyethylene, and high-density polyethylene) and stored at different temperatures (−18, 4, and 25 ℃) for 12 days were investigated in terms of color and texture. Regardless of the types of packaging materials and storage temperature, the hardness of crispy chicken burger patties decreased over time but crispness increased due to the reduction in moisture content. In terms of hardness and crispness, the RFBB1 was best packed in LDPE packaging material and stored at either cold or frozen temperatures. AIMS Press 2022-05-10 Article PeerReviewed Othman, Siti Hajar and Mohd Rosli, Nazirah and Nordin, Norhazirah and Abdul Aziz, Masturina (2022) Formulation of crispy chicken burger patty batter: properties and storage qualities. AIMS Agriculture and Food, 7 (2). 426 - 443. ISSN 2471-2086 https://www.aimspress.com/article/doi/10.3934/agrfood.2022027?viewType=HTML 10.3934/agrfood.2022027
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
description This study formulated the batter systems for crispy chicken burger patties using wheat flour-based batter and rice flour-based batter with the ratios of 2:2:1:1 and 2:1:2:1 (wheat flour/rice flour: corn flour: crispy flour: spicy flour). The crispy chicken burger patties were evaluated in terms of proximate compositions (moisture, ash, fat, protein, and carbohydrate contents) and sensory analysis. Crispy chicken burger patties made from rice flour-based batter with a formula ratio of 2:2:1:1 (RFBB1) were found to exhibit the lowest moisture and fat compositions but the highest protein composition. The sensory properties were evaluated using the 9-point hedonic scaling method in terms of overall acceptability, appearance, taste, crispness, juiciness, and color, which revealed that RFBB1 exhibited the best acceptability scores for all attributes. Then, the storage qualities of crispy chicken patties packed using different types of packaging materials (low-density polyethylene (LDPE), medium-density polyethylene, and high-density polyethylene) and stored at different temperatures (−18, 4, and 25 ℃) for 12 days were investigated in terms of color and texture. Regardless of the types of packaging materials and storage temperature, the hardness of crispy chicken burger patties decreased over time but crispness increased due to the reduction in moisture content. In terms of hardness and crispness, the RFBB1 was best packed in LDPE packaging material and stored at either cold or frozen temperatures.
format Article
author Othman, Siti Hajar
Mohd Rosli, Nazirah
Nordin, Norhazirah
Abdul Aziz, Masturina
spellingShingle Othman, Siti Hajar
Mohd Rosli, Nazirah
Nordin, Norhazirah
Abdul Aziz, Masturina
Formulation of crispy chicken burger patty batter: properties and storage qualities
author_facet Othman, Siti Hajar
Mohd Rosli, Nazirah
Nordin, Norhazirah
Abdul Aziz, Masturina
author_sort Othman, Siti Hajar
title Formulation of crispy chicken burger patty batter: properties and storage qualities
title_short Formulation of crispy chicken burger patty batter: properties and storage qualities
title_full Formulation of crispy chicken burger patty batter: properties and storage qualities
title_fullStr Formulation of crispy chicken burger patty batter: properties and storage qualities
title_full_unstemmed Formulation of crispy chicken burger patty batter: properties and storage qualities
title_sort formulation of crispy chicken burger patty batter: properties and storage qualities
publisher AIMS Press
publishDate 2022
url http://psasir.upm.edu.my/id/eprint/101565/
https://www.aimspress.com/article/doi/10.3934/agrfood.2022027?viewType=HTML
_version_ 1811685928114061312
score 13.211869

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