The present investigation was carried out to evaluate the seasoned powder coating mixture made from some legumes (lupine and chickpea) and some cereals (rice and corn). Three seasoned powders were prepared and compared with seasoned vegetar from local market as control. The three seasoned powders and vegetar were used as coaters of the chicken breast (fillets). Chemical analyses were determined in raw materials and fillets, which was coated with each of seasoned powders before and after frying. Fat absorption, cooking loss and cooking yield were determined in fillets after frying. Microbiological analyses as total count bacteria, yeast and mold and E.Coli were determined for each of seasoned powders and after frying during storage period. Moreover, sensory characteristics of fried fillets coated with each of seasoned powders were determined. The results showed that the seasoned legumes mixture powder contained the highest protein, fat, crude fiber and ash, 29.63, 7.0, 4.02, and 2.97 on wet weight, respectively followed by seasoned cereals and legumes mixture powder and seasoned cereals mixture powder. Moreover, before and after frying of chicken breast coated with seasoned powders, the results showed that the protein, fat, total carbohydrates increased after frying, whereas crude fiber and ash were decreased. These results occurred due to fat absorption, cooking loss and cooking yield. Microbiological analyses were determined for each of seasoned powders during storage period at room temperature. The results showed that the bacteria count fixed at the fifth dilution and at the third dilution for yeast and mould. Moreover, E.coli forming groups not detected in all samples of seasoned powders and control. Whereas, storage of fillets for a period at – 20οC, showed the same results and manners for microbial analyses, as those of the different seasoned mixture powders, during storage period. The results of sensory characteristics of fried fillets, coated with the different types of seasoned mixture powders showed that the treatments No. 1, 2 and 3 had a significant variation for total acceptability (90.5, 91.2 and 92.4%, respectively) with a slight decrease than vegetar control, (94.1%). From the results, it was found that the seasoned powder prepared from legumes mixture gave the best results and sensory evaluation, followed by seasoned powder prepared from cereals and legumes mixture and seasoned powder prepared from cereals mixture. These different seasoned powders gave better results than vegetar control, obtained from local market. Therefore, these different seasoned powders can be used as natural coating materials for meat because of their safety and high nutritional values.
| Published in | International Journal of Nutrition and Food Sciences (Volume 4, Issue 1) |
| DOI | 10.11648/j.ijnfs.20150401.12 |
| Page(s) | 8-13 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2014. Published by Science Publishing Group |
Coating, Seasoned, Legumes, Cereals, Fillets
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APA Style
Hayat Hashem Abd-Elsattar, Sohair Taher El-Hadidie, Maha Mounier Tawfik. (2014). Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet. International Journal of Nutrition and Food Sciences, 4(1), 8-13. https://doi.org/10.11648/j.ijnfs.20150401.12
ACS Style
Hayat Hashem Abd-Elsattar; Sohair Taher El-Hadidie; Maha Mounier Tawfik. Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet. Int. J. Nutr. Food Sci. 2014, 4(1), 8-13. doi: 10.11648/j.ijnfs.20150401.12
AMA Style
Hayat Hashem Abd-Elsattar, Sohair Taher El-Hadidie, Maha Mounier Tawfik. Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet. Int J Nutr Food Sci. 2014;4(1):8-13. doi: 10.11648/j.ijnfs.20150401.12
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author = {Hayat Hashem Abd-Elsattar and Sohair Taher El-Hadidie and Maha Mounier Tawfik},
title = {Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet},
journal = {International Journal of Nutrition and Food Sciences},
volume = {4},
number = {1},
pages = {8-13},
doi = {10.11648/j.ijnfs.20150401.12},
url = {https://doi.org/10.11648/j.ijnfs.20150401.12},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20150401.12},
abstract = {The present investigation was carried out to evaluate the seasoned powder coating mixture made from some legumes (lupine and chickpea) and some cereals (rice and corn). Three seasoned powders were prepared and compared with seasoned vegetar from local market as control. The three seasoned powders and vegetar were used as coaters of the chicken breast (fillets). Chemical analyses were determined in raw materials and fillets, which was coated with each of seasoned powders before and after frying. Fat absorption, cooking loss and cooking yield were determined in fillets after frying. Microbiological analyses as total count bacteria, yeast and mold and E.Coli were determined for each of seasoned powders and after frying during storage period. Moreover, sensory characteristics of fried fillets coated with each of seasoned powders were determined. The results showed that the seasoned legumes mixture powder contained the highest protein, fat, crude fiber and ash, 29.63, 7.0, 4.02, and 2.97 on wet weight, respectively followed by seasoned cereals and legumes mixture powder and seasoned cereals mixture powder. Moreover, before and after frying of chicken breast coated with seasoned powders, the results showed that the protein, fat, total carbohydrates increased after frying, whereas crude fiber and ash were decreased. These results occurred due to fat absorption, cooking loss and cooking yield. Microbiological analyses were determined for each of seasoned powders during storage period at room temperature. The results showed that the bacteria count fixed at the fifth dilution and at the third dilution for yeast and mould. Moreover, E.coli forming groups not detected in all samples of seasoned powders and control. Whereas, storage of fillets for a period at – 20οC, showed the same results and manners for microbial analyses, as those of the different seasoned mixture powders, during storage period. The results of sensory characteristics of fried fillets, coated with the different types of seasoned mixture powders showed that the treatments No. 1, 2 and 3 had a significant variation for total acceptability (90.5, 91.2 and 92.4%, respectively) with a slight decrease than vegetar control, (94.1%). From the results, it was found that the seasoned powder prepared from legumes mixture gave the best results and sensory evaluation, followed by seasoned powder prepared from cereals and legumes mixture and seasoned powder prepared from cereals mixture. These different seasoned powders gave better results than vegetar control, obtained from local market. Therefore, these different seasoned powders can be used as natural coating materials for meat because of their safety and high nutritional values.},
year = {2014}
}
TY - JOUR T1 - Utilization of Some Cereals and Legumes as Coating Materials during Frying Chicken Fillet AU - Hayat Hashem Abd-Elsattar AU - Sohair Taher El-Hadidie AU - Maha Mounier Tawfik Y1 - 2014/12/18 PY - 2014 N1 - https://doi.org/10.11648/j.ijnfs.20150401.12 DO - 10.11648/j.ijnfs.20150401.12 T2 - International Journal of Nutrition and Food Sciences JF - International Journal of Nutrition and Food Sciences JO - International Journal of Nutrition and Food Sciences SP - 8 EP - 13 PB - Science Publishing Group SN - 2327-2716 UR - https://doi.org/10.11648/j.ijnfs.20150401.12 AB - The present investigation was carried out to evaluate the seasoned powder coating mixture made from some legumes (lupine and chickpea) and some cereals (rice and corn). Three seasoned powders were prepared and compared with seasoned vegetar from local market as control. The three seasoned powders and vegetar were used as coaters of the chicken breast (fillets). Chemical analyses were determined in raw materials and fillets, which was coated with each of seasoned powders before and after frying. Fat absorption, cooking loss and cooking yield were determined in fillets after frying. Microbiological analyses as total count bacteria, yeast and mold and E.Coli were determined for each of seasoned powders and after frying during storage period. Moreover, sensory characteristics of fried fillets coated with each of seasoned powders were determined. The results showed that the seasoned legumes mixture powder contained the highest protein, fat, crude fiber and ash, 29.63, 7.0, 4.02, and 2.97 on wet weight, respectively followed by seasoned cereals and legumes mixture powder and seasoned cereals mixture powder. Moreover, before and after frying of chicken breast coated with seasoned powders, the results showed that the protein, fat, total carbohydrates increased after frying, whereas crude fiber and ash were decreased. These results occurred due to fat absorption, cooking loss and cooking yield. Microbiological analyses were determined for each of seasoned powders during storage period at room temperature. The results showed that the bacteria count fixed at the fifth dilution and at the third dilution for yeast and mould. Moreover, E.coli forming groups not detected in all samples of seasoned powders and control. Whereas, storage of fillets for a period at – 20οC, showed the same results and manners for microbial analyses, as those of the different seasoned mixture powders, during storage period. The results of sensory characteristics of fried fillets, coated with the different types of seasoned mixture powders showed that the treatments No. 1, 2 and 3 had a significant variation for total acceptability (90.5, 91.2 and 92.4%, respectively) with a slight decrease than vegetar control, (94.1%). From the results, it was found that the seasoned powder prepared from legumes mixture gave the best results and sensory evaluation, followed by seasoned powder prepared from cereals and legumes mixture and seasoned powder prepared from cereals mixture. These different seasoned powders gave better results than vegetar control, obtained from local market. Therefore, these different seasoned powders can be used as natural coating materials for meat because of their safety and high nutritional values. VL - 4 IS - 1 ER -
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