Sweet potato starch and a protein-based edible coating minimize the fat-uptake in deep-fat fried chicken

Abstract

The main objective of this study was to investigate the effectiveness of a newly developed batter containing sweet potato starch and a chicken protein-based edible coating (0, 5, 10, and 15% chicken protein) on fat-uptake reduction in deep-fat fried chicken drumsticks. Results showed that chicken drumsticks with 15% chicken protein-based edible coating and sweet potato starch-based batter had significantly (P .05) on pH, color, frying yield, and sensory attributes of the coated chicken samples. Generally, the use of edible coating made the fried chicken samples less hard than the uncoated samples. Thus, this edible coating would provide consumers with healthier food products and utilize by-products generated from chicken processing. Also, using sweet potato starch in the batter system provides an alternative to the conventional battering system, with improved product qualities.

Keywords

• edible coating
• deep-fried chicken
• fat-uptake
• sweet potato starch
• batter