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Reducing chicken nugget oil content with fortified defatted rice bran in batter

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Abstract

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.

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Acknowledgements

The authors sincerely acknowledge the support of the Department of Food Science and Technology, the Faculty of Agro-Industry, Kasetsart University and Thai Edible Oil Co., Ltd. for their financial and material support.

Funding

Chayawat has received research funding from Thai Edible Oil Co., Ltd (King Rice Oil Group Award 2017).

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Authors and Affiliations

  1. Department of Food Science and Technology, Faculty of Agro-Industry, Kasetsart University, 50 Ngamwongwan Rd., Chatuchak, Bangkok, 10900, Thailand

    Jinta Chayawat & Pinthip Rumpagaporn

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  1. Jinta Chayawat
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  2. Pinthip Rumpagaporn
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Correspondence to Pinthip Rumpagaporn.

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Rumpagaporn declares no conflicts of interests.

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Chayawat, J., Rumpagaporn, P. Reducing chicken nugget oil content with fortified defatted rice bran in batter. Food Sci Biotechnol 29, 1355–1363 (2020). https://doi.org/10.1007/s10068-020-00782-y

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  • DOI: https://doi.org/10.1007/s10068-020-00782-y

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