323: Investigating the Effects of Oleogel-Based Edible Coatings on Fat Uptake Reduction and Physiochemical Quality of Fried Chicken Nuggets

Introduction

The use of an edible coating to reduce fat uptake during deep fat frying has gained significant attention due to its potential to improve nutritional profiles while maintaining desirable sensory attributes. This study investigates the effects of oleogels on the physicochemical quality of fried chicken nuggets, focusing on parameters such as texture, oil absorption, and product stability.

Methods

Fresh chicken breasts were obtained from a grocery shop, washed, and cut into equal sizes (4 cm length × 2.6 cm width × 1.1 cm thickness) and weight (10 ± 1 g). Oleogel (OG) was prepared by dissolving carnauba wax 3%(w/v) and beeswax 2%(w/v) in canola oil while stirring at 97°C. Upon cooling to 45°C, rosemary extract (RO) (1 and 2%(v/v)) was incorporated into the molten. The composite gels were applied to battered chicken pieces, rolled in breadcrumbs, and deep-fried in canola oil at 180°C for 3 minutes. Control samples were used without coating. All experiments were performed in triplicate, and mean values were expressed as mean ± STD. Differences among treatments were assessed at the 5% level using ANOVA (SPSS), with Tukey's test for multiple comparisons.

Results

The OG + 1% and 2% RO(v/v) formulations and neat OG treatments showed a significant reduction in lipid oxidation as evidenced by lower TBARS and peroxide values compared to the uncoated samples. All coated samples exhibited significantly lower fat content and higher moisture retention, relative to the uncoated samples. While no significant differences were observed in pH, or ash content between coated and uncoated samples, the coated samples displayed no significant difference in (L*, and b*) values however, a significant decrease in a* value was observed.

Significance

The global demand for deep-fat fried foods is increasing due to their accessibility and sensory qualities. However, their high fat content raises the risk of non-communicable diseases. To reduce fat absorption, oleogelation, a method that turns liquid oil into solid-like gels, is being explored.

Authors: Ruth Boahemaah Awuku, William Oyom, Shahriyar Valizadeh, Habib Faraji, Rashid Adedeji, Alev Y. Aydar, Reza Tahergorabi