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.

脱脂米糠（DRB）是米糠油工业中大量产生的副产品。不幸的是，尽管DRB含有宝贵的蛋白质，矿物质，膳食纤维和生物活性植物化学物质，但并未得到充分利用，并且经常被丢弃。这项研究检查了四个DRB替代水平（面糊和粉尘中混合面粉的0、10、15和20％）对炸鸡块性能的影响。DRB替代物的增加会增加面糊的粘度和吸脂率（％），从而导致熔核结皮变厚。DRB的15％和20％替代显着降低了受虐炸鸡块的脆度和轻度。此外，与没有DRB的对照相比，DRB面糊涂层鸡块中的油含量显着下降，而水分和纤维含量却增加。结论，