Abstract:
In order to determine the potential values of chickpea flour (C) as coating material, the effects of chickpea flour on quality of deep-fat fried chicken nuggets were studied. Battering (chickpea flour:wheat flour; C:W) and breading (chickpea flour:corn flour; C:Co) applied to chicken meat as coatings. Increasing chickpea flour increased adhesion, yield, moisture content, penetration values and sensory properties in battering application. Moreover, it decreased frying loss and fat absorption significantly. The effects of chickpea flour in battering were higher than breading with the exception of sensory properties. The effects of chickpea flour in breading increased sensory scores much more than in battering. The results of studied parameters demonstrated that chickpea flour had the potential as a coating material.
