TY  - THES
TY  - BOOK
T1  - Formulation and evaluation of crispy chicken burger patty
A1  - Nazirah Mohd Rosli
LA  - English
UL  - http://discoverylib.upm.edu.my/discovery/Record/590539
AB  - Deep-fried battered products are very appealing nowadays since they are both
appetizing and palatable. The development of crispy chicken burger paffies made from
chicken patties has never been conducted before because it is complicated to achieve the
desirable properties. Thus, in collaboration with Juara Rasa Maju Sdn. Bhd., this study
was aimed to formulate a batter system for crispy chicken burger patties using wheat flour-based
batter and rice flour-based batter with the ratios of 2:2:1:1 and 2:1:2:1 (wheat
flour/rice flour: corn flour: crispy flour: spicy flour). The ratios were suggested by Juara
Rasa Maju Sdn. Bhd. The developed crispy chicken burger patties were evaluated in terms
of their proximate compositions which include moisture, ash, fat, protein, and
carbohydrate contents. Then, the crispy chicken burger patties made from rice flour-based
batter with a formula ratio of 2:2:1:L (RFBBI) exhibited the lowest moisture and fat
compositions but the highest protein composition. The evaluation of sensory properties in
terms of overall acceptability, appearance, taste, crispness, juiciness, and colour revealed
that RFBB1 exhibited the best acceptability scores for all attributes than other
formulations. The storage qualities of crispy chicken patties packed using different types
of packaging (Low-Density Polyethylene (LDPE), Medium-Density Polyethylene
(MDPE), and High-Density Polyethylene (HDPE), and stored at different temperatures (-
18,4, and 25° C) for 12 days was investigated in terms of colour and texture. For all types
of packaging, the hardness of crispy chicken burger paffies decreased over time when
stored at different storage times. Regardless of the types of packaging, crispness increased
significantly throughout the storage time for the samples kept at cold and frozen
temperatures. These textural changes were due to the moisture content as supported by literature reviews. The low in hardness and high in crispness value helps in providing
crispier products that are not too hard and dry which is needed in this study. The crispy
chicken burger patties exhibited a decrease in lightness (L* value) and an increase in
yellowness (b* value) throughout the storage time. The desired colour for crispy chicken
burger patties after the storage was higher L* and highest b* which produced light golden
brown colour. In conclusion, crispy chicken burger patties produced using rice flour-based
batter of ratio 2:2:1:1 was the most acceptable formulation and LDPE packaging material
at either cold or frozen temperature is the suitable packaging material and storage
temperature, respectively to store the crispy chicken burger patties produced in this study.
CN  - FK 2021 20
ER  -