Formulation of crispy chicken burger patty batter: properties and storage qualities
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 p...
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| Format: | Article |
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AIMS Press
2022
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| Online Access: | http://psasir.upm.edu.my/id/eprint/101565/ |
| _version_ | 1848863586937470976 |
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| author | Othman, Siti Hajar Mohd Rosli, Nazirah Nordin, Norhazirah Abdul Aziz, Masturina |
| author_facet | Othman, Siti Hajar Mohd Rosli, Nazirah Nordin, Norhazirah Abdul Aziz, Masturina |
| author_sort | Othman, Siti Hajar |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T13:35:17Z |
| format | Article |
| id | upm-101565 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-15T13:35:17Z |
| publishDate | 2022 |
| publisher | AIMS Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1015652024-09-26T08:25:26Z http://psasir.upm.edu.my/id/eprint/101565/ Formulation of crispy chicken burger patty batter: properties and storage qualities Othman, Siti Hajar Mohd Rosli, Nazirah Nordin, Norhazirah Abdul Aziz, Masturina 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. AIMS Press 2022-05-10 Article PeerReviewed Othman, Siti Hajar and Mohd Rosli, Nazirah and Nordin, Norhazirah and Abdul Aziz, Masturina (2022) Formulation of crispy chicken burger patty batter: properties and storage qualities. AIMS Agriculture and Food, 7 (2). 426 - 443. ISSN 2471-2086 https://www.aimspress.com/article/doi/10.3934/agrfood.2022027?viewType=HTML 10.3934/agrfood.2022027 |
| spellingShingle | Othman, Siti Hajar Mohd Rosli, Nazirah Nordin, Norhazirah Abdul Aziz, Masturina Formulation of crispy chicken burger patty batter: properties and storage qualities |
| title | Formulation of crispy chicken burger patty batter: properties and storage qualities |
| title_full | Formulation of crispy chicken burger patty batter: properties and storage qualities |
| title_fullStr | Formulation of crispy chicken burger patty batter: properties and storage qualities |
| title_full_unstemmed | Formulation of crispy chicken burger patty batter: properties and storage qualities |
| title_short | Formulation of crispy chicken burger patty batter: properties and storage qualities |
| title_sort | formulation of crispy chicken burger patty batter: properties and storage qualities |
| url | http://psasir.upm.edu.my/id/eprint/101565/ http://psasir.upm.edu.my/id/eprint/101565/ http://psasir.upm.edu.my/id/eprint/101565/ |