Formulation of crispy chicken burger patty batter: Properties and storage qualities

Siti Hajar Othman; Nazirah Mohd Rosli; Norhazirah Nordin; Masturina Abdul Aziz; Siti Hajar Othman; Nazirah Mohd Rosli; Norhazirah Nordin; Masturina Abdul Aziz

doi:10.3934/agrfood.2022027

AIMS Agriculture and Food

2022, Volume 7, Issue 2: 426-443. doi: 10.3934/agrfood.2022027

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Research article

Formulation of crispy chicken burger patty batter: Properties and storage qualities

1.
Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia
2.
Institute of Nanoscience and Nanotechnology, Universiti Putra Malaysia, 43400, UPM Serdang, Selangor, Malaysia
3.
Juara Rasa Maju Sdn. Bhd., No. 56, Jalan SC 3, Pusat Perindustrian Sungai Chua, 43000 Kajang, Selangor Darul Ehsan, Malaysia

Received: 21 March 2022 Revised: 19 May 2022 Accepted: 02 June 2022 Published: 10 June 2022

This study formulated the batter systems 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 crispy chicken burger patties were evaluated in terms of proximate compositions (moisture, ash, fat, protein, and carbohydrate contents) and sensory analysis. Crispy chicken burger patties made from rice flour-based batter with a formula ratio of 2:2:1:1 (RFBB1) were found to exhibit the lowest moisture and fat compositions but the highest protein composition. The sensory properties were evaluated using the 9-point hedonic scaling method in terms of overall acceptability, appearance, taste, crispness, juiciness, and color, which revealed that RFBB1 exhibited the best acceptability scores for all attributes. Then, the storage qualities of crispy chicken patties packed using different types of packaging materials (low-density polyethylene (LDPE), medium-density polyethylene, and high-density polyethylene) and stored at different temperatures (−18, 4, and 25 ℃) for 12 days were investigated in terms of color and texture. Regardless of the types of packaging materials and storage temperature, the hardness of crispy chicken burger patties decreased over time but crispness increased due to the reduction in moisture content. In terms of hardness and crispness, the RFBB1 was best packed in LDPE packaging material and stored at either cold or frozen temperatures.
- batter,
- crispy burger,
- formulation,
- packaging,
- proximate composition,
- sensory analysis
Citation: Siti Hajar Othman, Nazirah Mohd Rosli, Norhazirah Nordin, Masturina Abdul Aziz. Formulation of crispy chicken burger patty batter: Properties and storage qualities[J]. AIMS Agriculture and Food, 2022, 7(2): 426-443. doi: 10.3934/agrfood.2022027

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Abstract

This study formulated the batter systems 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 crispy chicken burger patties were evaluated in terms of proximate compositions (moisture, ash, fat, protein, and carbohydrate contents) and sensory analysis. Crispy chicken burger patties made from rice flour-based batter with a formula ratio of 2:2:1:1 (RFBB1) were found to exhibit the lowest moisture and fat compositions but the highest protein composition. The sensory properties were evaluated using the 9-point hedonic scaling method in terms of overall acceptability, appearance, taste, crispness, juiciness, and color, which revealed that RFBB1 exhibited the best acceptability scores for all attributes. Then, the storage qualities of crispy chicken patties packed using different types of packaging materials (low-density polyethylene (LDPE), medium-density polyethylene, and high-density polyethylene) and stored at different temperatures (−18, 4, and 25 ℃) for 12 days were investigated in terms of color and texture. Regardless of the types of packaging materials and storage temperature, the hardness of crispy chicken burger patties decreased over time but crispness increased due to the reduction in moisture content. In terms of hardness and crispness, the RFBB1 was best packed in LDPE packaging material and stored at either cold or frozen temperatures.

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