title: Application of oxidized starch in bake-only chicken nuggets.
abstract: There is a need to reduce the fat content in fried foods because of increasing health concerns from consumers. Oxidized starches have been utilized in many coating applications for their adhesion ability. However, it is not known if they perform similarly in bake-only products. This study investigated the application of oxidized starch in bake-only chicken nuggets. Oxidized starches were prepared from 7 starches and analyzed for gelatinization and pasting properties. Chicken nuggets were prepared using batter containing wheat flour, oxidized starch, salt, and leavening agents prior to steaming, oven baking, freezing, and final oven baking for sensory evaluation. All nuggets were analyzed for hardness by a textural analyzer, crispness by an acoustic sound, and sensory characteristics by a trained panel. The oxidation level used in the study did not alter the gelatinization temperature of most starches, but increased the peak pasting viscosity of both types of corn and rice starches and decreased that of tapioca and potato starches. There were slight differences in peak force and acoustic reading between some treatments; however, the differences were not consistent with starch type or amylose content. There was no difference among the treatments as well as between the control with wheat flour and the treatments partially replaced with oxidized starches in all sensory attributes of bake-only nuggets evaluated by the trained panel.
  
  
  CONCLUSIONS
  There is a need to reduce the fat content in fried food, such as chicken nuggets, because of increasing childhood obesity. Oxidized starches are widely used in coating applications for their adhesion ability. This study investigated the source of oxidized starches in steam-baked coated nuggets for their textural and sensorial properties. The findings from this research will provide an understanding of the contributions of starch source and oxidation to the texture and sensory attributes of bake-only nuggets, and future directions to improve the batter formulation for bake-only nuggets.
authors.affiliation: Dept. of Food Science, Univ. of Arkansas, 2650 North Young Ave, Fayetteville, AR 72704, U.S.A.
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*; D004041:Dietary Fats / Q000008:administration & dosage; D002523:Edible Grain / Q000737:chemistry; D005433:Flour; D005511:Food Handling / Q000379:methods*; D006244:Hardness; D006801:Humans; D002365:Manihot / Q000737:chemistry; D008461:Meat Products / Q000032:analysis*; D010084:Oxidation-Reduction; D011198:Solanum tuberosum / Q000737:chemistry; D013213:Starch / Q000737:chemistry*; D013649:Taste; D013696:Temperature; D014908:Triticum / Q000737:chemistry; D014783:Viscosity
chemical_list: D004041:Dietary Fats; D013213:Starch; D000688:Amylose
keywords: bake-only chicken nuggets; oxidized starch; sensory attributes; texture