가루쌀 분말 첨가 프리믹스 이용 닭튀김의 품질 특성 = Quality Characteristics of Fried Chicken Using Pre-mix Made with the Addition of Floury Rice Powder

다국어 초록 (Multilingual Abstract)

In this study, chicken fry was made using batter prepared from a frying pre-mix that replaced wheat flour (WF) with flouryrice powder (FRP) at ratios of 0% (control group), 25% (FRP-25 group), 50% (FRP-50 group), 75% (FRP-75 group), and100% (FRP-100 group). The physicochemical and acceptability of the finished chicken fry were assessed to provide basicdata for product development studies using FRP. The experimental groups that replaced WF with FRP showed higher waterbinding capacity and lower fat binding capacity than the control group (p<0.05). The viscosity of the batter decreasedsignificantly as the proportion of FRP increased (p<0.05). The pick-up rate measurement results showed significantly lowervalues in experimental groups compared to the control group (p<0.05). The color measurement results of the chicken fryshowed that as the substitution ratio of FRP to WF increased, lightness decreased, and redness increased (p<0.05). Thebrowning index also showed a significant increase as the substitution ratio of FRP increased. The acceptance test resultsshowed that the FRP-100 experimental group was significantly higher in all acceptability characteristics than the controlgroup (p<0.05).