EFFECTS OF GRAPE SEED POWDER AND WHEY PROTEIN ON QUALITY CHARACTERISTICS OF CHICKEN NUGGETS

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dc.contributor.authorKumcuoglu, Seher
dc.contributor.authorCagdas, Ece
dc.date.accessioned2019-10-27T22:27:31Z
dc.date.available2019-10-27T22:27:31Z
dc.date.issued2015
dc.departmentEge Üniversitesien_US
dc.description.abstractIn this study, two different treatments and their effects on quality characteristics of chicken nuggets after three different cooking procedures were evaluated. Batters containing grape seed powder (GSP) dipped into whey protein solution (WPS) were compared with control (without any treatment) using deep fat frying, conventional oven and microwave oven. Batters contained equal amounts of wheat and corn flours with 5 and 10% GSP. All batters exhibited thixotropic behavior, and the GSP enhanced batters had lower viscosities. The lowest pickup values and highest total color change (E) values were observed in deep fat fried samples. The microwaved samples had higher crispness levels and pickup values but achieved lighter colors that were identical to those of the pre-fried samples. Samples dipped into WPS provided reduced oil absorption consistent with their moisture contents. The scores for overall acceptability tended to decrease with the increase in GSP amount. Practical ApplicationsThis study shows the effects of grape seed and whey protein solution treatments on batter quality as well as their interaction with cooking procedures. Although negative impressions toward battered and fried food products have been increased, consumers are becoming aware of health and nutritional food concepts. Therefore, new strategies are necessary in order to obtain healthier battered and fried foods without compromising the sensory quality. Grape seed powder is a promising ingredient as well as whey protein solution treatment as a post dip for improving the major components of frying batter in terms of textural properties, flow behavior, oil uptake and batter pickup. The results of this study could be helpful in the development of novel fried nuggets that include natural antioxidants having similar characteristics with grape seed powder.en_US
dc.description.sponsorshipEge Science Technology Application and Research Center (EBILTEM)Ege University [2011 BIL 017]; Scientific and Technological Research Council of Turkey (TUBITAK)Turkiye Bilimsel ve Teknolojik Arastirma Kurumu (TUBITAK) [110 O 512]en_US
dc.description.sponsorshipThis research was conducted at Ege University and was supported by the Ege Science Technology Application and Research Center (EBILTEM) project number: 2011 BIL 017. The authors are also indebted to the Scientific and Technological Research Council of Turkey (TUBITAK) project number 110 O 512 for providing financial support.en_US
dc.identifier.doi10.1111/jfq.12131
dc.identifier.endpage93en_US
dc.identifier.issn0146-9428
dc.identifier.issn1745-4557
dc.identifier.issn0146-9428en_US
dc.identifier.issn1745-4557en_US
dc.identifier.issue2en_US
dc.identifier.startpage83en_US
dc.identifier.urihttps://doi.org/10.1111/jfq.12131
dc.identifier.urihttps://hdl.handle.net/11454/50694
dc.identifier.volume38en_US
dc.identifier.wosWOS:000352585100002en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherWiley-Hindawien_US
dc.relation.ispartofJournal of Food Qualityen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.titleEFFECTS OF GRAPE SEED POWDER AND WHEY PROTEIN ON QUALITY CHARACTERISTICS OF CHICKEN NUGGETSen_US
dc.typeArticleen_US

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