Effect of polysaccharide-coatings on the physicochemical properties and nutritional composition of deep-fried chicken breasts

Utibe Mfon Okon; Emmanuel  Nuamah; Precious Peter  Jonathan; Comfort Abel  Essien; Zahidul Hasan Tushar; Zahra  Gardezi

doi:10.51745/najfnr.9.19.13-22

Effect of polysaccharide-coatings on the physicochemical properties and nutritional composition of deep-fried chicken breasts

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Food Chemistry, Engineering, Processing and Packaging Food Microbiology, Safety and Toxicology

DOI https://doi.org/10.51745/najfnr.9.19.13-22

Issue Vol. 9 No. 19 (2025): January - June, 2025

Submitted 2024-10-30

Accepted 2024-12-21

Published 2025-01-22

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Background: The consumption of deep-fried foods has been a topic of considerable debate in nutritional science due to its potential adverse effects on health. In this context, the method of coating deep-fried chicken breasts has garnered increasing attention.

Aims: This study aimed to provide valuable insights into the effects of alternative plant-based coatings on the physicochemical and nutritional properties of deep-fried chicken breast, with the broader objective of promoting healthier food options for consumers.

Materials and Methods: Pre-weighed, marinated chicken breast chunks were immersed in treatment batter made from various edible flour coatings, including wheat, sweet potato, cassava, and cocoyam. The samples were refrigerated and subsequently deep-fried. The fried products were analyzed for proximate and mineral composition, while breaded samples were examined for physicochemical properties.

Results: While coating did not affect the coating yield, it significantly increased frying yield (p < 0.0001) and pH (p = 0.0105). However, edible coatings did no significantly influence the lightness (p = 0.1481), redness (p = 0.3596), or yellowness (p = 0.6852) of the meat. Among proximate components, crude fiber and energy levels remained unchanged, but other parameters varied significantly across treatments (p < 0.05). Likewise, most mineral parameters, except magnesium, exhibited significant differences among coatings (p < 0.05). Notably, sweet potato coatings enhanced the physicochemical and proximate attributes more effectively than the other coatings, while cocoyam coatings yielded superior mineral composition compared to wheat flour.

Conclusion: Alternative plant-based coatings significantly influenced the physicochemical properties, nutrient composition, and mineral content of deep-fried chicken breasts. These findings suggest that utilizing such coatings could result in healthier fried chicken products. Further research is necessary to optimize these coatings for enhanced consumer acceptability and to support their integration into healthier dietary options.

Keywords

Frying medium Frying yield Meat color Mineral content Wheat flour substitutes

Utibe Mfon Okon

Akwa Ibom State University, Faculty of Agriculture, Department of Animal Science, Animal Products and Processing Laboratory, P. O. Box 1167, Mkpat Enin 532111
Emmanuel Nuamah

Jeonbuk National University, College of Agricultural and Life Sciences, Department of Animal Science, Ruminant Nutrition and Data Science Laboratory, 567 Baekje-daero, Jeonju, 54896
Precious Peter Jonathan

Akwa Ibom State University, Faculty of Agriculture, Department of Animal Science, Animal Products and Processing Laboratory, P. O. Box 1167, Mkpat Enin 532111
Comfort Abel Essien

Akwa Ibom State University, Faculty of Agriculture, Department of Animal Science, Animal Products and Processing Laboratory, P. O. Box 1167, Mkpat Enin 532111
Zahidul Hasan Tushar

Bangladesh Agricultural University, Faculty of Animal Husbandry, Department of Animal Science; Meat Science Laboratory, Z3033, Mymensingh 2202
Zahra Gardezi

University of Agriculture, Faculty of Food, Nutrition and Home Sciences/Department of Food Science and Technology, Meat Science Laboratory, Faisalabad 38000

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Effect of polysaccharide-coatings on the physicochemical properties and nutritional composition of deep-fried chicken breasts . (2025). The North African Journal of Food and Nutrition Research, 9(19), 13-22. https://doi.org/10.51745/najfnr.9.19.13-22

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