ArticleJournal of food science and technology2022
Effects of active batter coatings enriched by quince seed gum and carvacrol microcapsules on oil uptake and quality loss of nugget during frying.
Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed.
- Regulation of Oil Penetration, Lipid Oxidation, and Flavor Characteristics in Batter-Coated Fried Fish Cubes: The Functional Implications of Hydrocolloids.Gels (Basel, Switzerland) · 2025Article
- Deep-Fat Frying of Chicken Nuggets: Impacts on Mass Transfer and Some Quality Indices.Food science & nutrition · 2025Article
- Effect of Zedo Gum-Based Coatings Containing Tarragon andFood science & nutrition · 2025Article
- Effect of Immersion Time of Chicken Breast in Potato Starch Coating Containing Lysine on PhIP Levels.Foods (Basel, Switzerland) · 2024Article
- Changes in fat uptake, color, texture, and sensory properties ofFood science & nutrition · 2023Article
- Characterization of functional sweetened condensed milk formulated with flavoring and sugar substitute.Food science & nutrition · 2021Article
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Authors and funding
2 authors.
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Abstract
abstractThe effects of active batter coatings containing quince seed gum (QSG) and carvacrol microcapsules (CM) on oil uptake, moisture loss, lipid oxidation, texture, color and organoleptic properties of chicken nuggets during the frying process were investigated. Active coatings on the surface of nuggets reduced oil uptake and moisture loss of fried samples decreased by 33.21% and 29.64%, respectively. Antioxidant activity tests showed that oxygen radical absorbance capacity (ORAC) and DPPH radicals scavenging activity of carvacrol microcapsules were 152.23 ± 4.11 μmol TE/g, and 51.09 ± 3.32%, respectively. Investigation of primary and secondary oxidation products in the fried nugget samples showed that the peroxide value and thiobarbituric acid levels in control samples were 7.43 meq peroxide/kg and 1.35 mg MDA/kg, respectively. The results of this study showed that the highest reduction in PV and TBA were 41.85 and 37.04% for the QSG-coated samples containing 1% carvacrol microcapsules. The color of QSG-coated samples did not change significantly compared to control samples, although their hardness was reduced compared to the control samples ( GRAPHIC ABSTRACT:
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