Evaluation of Quality Parameters of Fried Chicken Chips Containing Different Levels of Roasted Chickpea and Corn Flour

Abstract

The effect of roasted chickpea and corn flour on the quality characteristics of chicken breast meat-based chips was evaluated in the present study. The chips are prepared in three formulations as follows: CC-1 (5 % corn-15 % roasted chickpea flour), CC-2 (10 % corn-10 % roasted chickpea flour), and CC-3 (15 % corn-5 % roasted chickpea flour). The chips dough was placed into a single screw extruder, and the extrudates were dried for 1.5 h at 50 degrees C to get final moisture content of 10 %. Afterward, the extrudate samples were deep-fat fried for 30 s at 180 degrees C using a deep fryer, cooled on a baking tray for 20 min at room temperature, manually coated with ready chip spices as a flavoring in each baking tray and performed with chemical analyses such as proximate composition, pH value, TBARS (Thiobarbituric Acid Reactive Substances) value, carbonyl content and hardness value. The results showed that CC-1, and CC-2 samples had similar moisture, protein, and ash contents, while CC-3 samples were statistically higher in fat, and carbohydrate content compared to other samples (P < 0.05). The amounts of roasted chickpea and corn flour significantly affected the pH value of the chips (P < 0.05). TBARS values, and carbonyl contents showed statistically increments (P < 0.05) up to 60 days at room temperature were observed for all samples. A decrease in hardness was observed in all samples with storage, but an increase was observed with increasing corn flour level. The meat-based chips provided both an alternative to new gluten-free products for celiacs, and an important source of protein for athletes.