Utilization of Rice Starch in the Formulation of Low-Fat, Wheat-Free Chicken Nuggets

Abstract

Three trials of 6 treatments (rice flour, wet batter baked; rice flour, dry batter baked; rice flour, wet batter fried; wheat flour, wet batter baked; wheat flour, dry batter baked; wheat flour, wet batter fried) were utilized to test the effects of flour type, batter type, and cooking method on the characteristics of chicken nuggets. Value was added to these chicken nuggets by utilizing rice flour in the production of gluten-free products as well as lipid reduction through baking. Added value is attributed to the production of a product that is highly acceptable to certain consumer clusters and has the potential to reach niche markets (wheat-free or low-fat chicken nuggets) that have not previously been targeted in the mainstream portion of the grocery store. Consumers were clustered into 6 population segments revealing that all 6 treatments were acceptable to some segment of the population. Baking instead of frying reduced fat calories by at least 67%. This reveals the feasibility of using rice flour in the formulation of low-fat or wheat-free chicken nuggets without diminishing quality and the added value component of usability by people who either require a low-fat diet, have celiac disease, or both.