Development of a Batter Using Cassava, Chickpea and Soy Starch for Deep-Fried Chicken

Abstract

This study examined the effects of different flour-batter compositions (wheat, chickpea, cassava, and soy) on deep-fried chicken, evaluating both overall satisfaction and sensory preferences. The batter made with cassava flour was the most popular option, while the batter made with soy flour was the least popular. After several sensory evaluations with 100 panelists, it was discovered that the blend of 35.9% cassava flour and wheat flour had the highest level of general approval. Accepted batter and deep-fried chicken qualitatively analyzed over the time and it recorded that, the pH, water-holding capacity, and microbial count of this ideal composition decreased. The final batter's approximate analysis included 5.09g of moisture, 2.53g of proteins, 12.3g of fat, 1.86g of fiber, and 1.13g of ash. Important information about flour selection for deep-fried goods is provided by the study, which emphasizes water-holding capacity, pH variations, batter composition, sensory qualities, and microbiological dynamics. These results provide insightful direction for new culinary art, product development, guaranteeing.