QUALITY CHARACTERISTICS AND STORAGE STABILITY OF BAKED AND FRIED CHICKEN NUGGETS FORMULATED WITH WHEAT AND RICE FLOUR

Abstract

ABSTRACT A randomized complete block design was utilized to evaluate the effects of baking and frying on the quality and sensory acceptability of chicken nuggets formulated with rice and wheat flour. It was also determined if reheating method (baking versus microwaving) affected sensory quality and if storage time (90 days) impacted product quality. Substitution of wheat flour with rice flour did not affect (P > 0.05) product quality or consumer acceptability, but frying improved (P < 0.05) sensory acceptability when compared with baking. Sensory descriptors and acceptability testing revealed that microwave reheating negatively affected baked treatments but did not impact fried treatments. Chicken nugget treatments could be stored for 90 days without negatively affecting product quality. This research revealed that rice flour could be utilized in the formulation of chicken nuggets and that chicken nuggets could be prepared by baking if they were also reheated in an oven.PRACTICAL APPLICATIONSRice flour was an acceptable substitute for wheat flour in the formulation of baked and fried chicken nuggets, and these nuggets could be consumed by individuals who either have celiac disease or a wheat allergy. Baked chicken nuggets had good sensory quality if they were reheated in an oven, but sensory properties that are important to quality were diminished if the nuggets were reheated in the microwave. Fried chicken nuggets were highly acceptable to consumers and had excellent sensory properties whether they were reheated using the microwave or the oven. Sensory and instrumental quality of baked and fried chicken nuggets that were formulated with rice or wheat flour did not change over 90 days of storage.