title: Enzyme-modified starch as an oil delivery system for bake-only chicken nuggets.
abstract: This study investigated the effects of enzyme modification on starch as an effective oil delivery system for bake-only chicken nuggets. Various native starches were hydrolyzed by amyloglucosidase to a hydrolysis degree of 20% to 25% and plated with 50% (w/w, starch dry basis) with canola oil to create a starch-oil matrix. This matrix was then blended into a dry ingredient blend for batter and breader components. Nuggets were prepared by coated with predust, hydrated batter, and breader, and the coated nuggets were steam-baked until fully cooked and then frozen until texture and sensory analyses. The enzyme-modified starches showed a significant decrease in pasting viscosities for all starch types. For textural properties of nuggets, no clear relationship was found between peak force and starch source or amylose content. Sensory attributes related to fried foods (for example, crispness and mouth-coating) did not significantly differ between bake-only nuggets formulated using the enzyme-modified starches and the partially fried and baked ones. The present findings suggest that enzyme-modified starches can deliver sufficient quantity of oil to create sensory attributes similar to those of partially fried chicken nuggets. Further study is needed to optimize the coating formulation of bake-only chicken nugget to become close to the fried one in sensory aspects.
  
  
  CONCLUSIONS
  The food industry has become increasingly focused on healthier items. Frying imparts several critical and desirable product functionalities, such as developing texture and color, and providing mouth-feel and flavor. The food industry has yet to duplicate all of the unique characteristics of fried chicken nuggets with a baking process. This study investigated the application of enzyme-modified starch as an oil delivery system in bake-only chicken nugget formulation in attempts to provide characteristics of fried items. This information is useful to improve the nutritional value of fried food by eliminating the frying process while preserving the desired characteristics of fried products.
authors.affiliation: Dept. of Food Science, Univ. of Arkansas, 2650 North Young Ave, Fayetteville, AR, 72704, USA.
authors.forename: Sarah
authors.initials: S
authors.lastname: Purcell
authors.forename: Ya-Jane
authors.initials: YJ
authors.lastname: Wang
authors.forename: Han-Seok
authors.initials: HS
authors.lastname: Seo
mesh_terms: D000688:Amylose / Q000032:analysis; D000818:Animals; D002645:Chickens; D003296:Cooking / Q000379:methods*; D005229:Fatty Acids, Monounsaturated; D005511:Food Handling / Q000379:methods*; D005087:Glucan 1,4-alpha-Glucosidase / Q000378:metabolism; D006801:Humans; D006868:Hydrolysis; D008461:Meat Products / Q000032:analysis*; D010938:Plant Oils; D000074262:Rapeseed Oil; D013213:Starch / Q000737:chemistry*; D013649:Taste; D014783:Viscosity
chemical_list: D005229:Fatty Acids, Monounsaturated; D010938:Plant Oils; D000074262:Rapeseed Oil; D013213:Starch; D000688:Amylose; D005087:Glucan 1,4-alpha-Glucosidase
keywords: amyloglucosidase; bake-only chicken nuggets; enzyme modification; oil delivery; starch