Effects of Grape Seed Powder and Whey Protein on Quality Characteristics of Chicken Nuggets

What is it about?

Batters containing grape seed powder (GSP) dipped into whey protein solution (WPS) were prepared by deep fat frying, conventional oven and microwave oven and the quality characteristics were evaluated.

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Why is it important?

This study shows the effects of grape seed and whey protein solution treatments on batter quality as well as their interaction with cooking procedures. Grape seed powder is a promising ingredient as well as whey protein solution treatment as a post dip for improving the major components of frying batter in terms of textural properties, flow behavior, oil uptake and batter pickup. The results of this study could be helpful in the development of novel fried nuggets that include natural antioxidants having similar characteristics with grape seed powder.

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