Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating.

Abstract

There is a growing interest in newly formulated meat products, such as crispy chicken, that are both delicious and quick to prepare, especially when coated with high-fiber and/or gluten-free ingredients. In this study, the potential for producing gluten-free crispy chicken was investigated by using corn fiber for predusting, corn flour in liquid coating formulations, and a mixture of dried vegetable powder and buckwheat flour in the outer coating. The effects of these formulations on the textural and physicochemical properties of the chicken were analyzed. The liquid coating components were optimized using response surface methodology (RSM) to achieve ideal viscosity, maximize surface coverage, and minimize deformation during cooking. For this formulation and the control, key parameters were analyzed, including coating adhesion, cooking yield, coating thickness, fat absorption, dietary fiber content, energy, crude protein, carbohydrate, ash, moisture, gluten content, texture, thermal behavior (via differential scanning calorimetry), hydroxymethylfurfural (HMF), thiobarbituric acid reactive substances (TBARS), and microbial quality (Salmonella spp., coliforms, Pseudomonas spp., yeast and mold, and total mesophilic aerobic bacteria) over 11 days of storage, as well as sensory attributes such as color.