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《Science and Technology of Food Industry》 2011-10
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Optimization of the surface mixture powders for microwavable popcorn chicken

ZHANG Jin-duo,KONG Bao-hua(College of Food Science,Northeast Agricultural University,Harbin 150030,China)  
Simplex lattice design was used to optimize the formulation of the popcorn chicken in this study in order to maintain the high crispness of popcorn chicken after microwave heating. By analyzing sensory evaluation,b value and texture profile analysis(TPA) ,the optimal formula of surface mixture powders was obtained including wheat starch 21%,modified starch 25%,egg white powder 2.5%,soy protein 4.5%,and other powders 47%. The results indicated that the surface mixture powders evidently improved the crispness and sensory quality of popcorn chicken.
【Fund】: 国家公益性行业(农业)科研专项经费项目(200903012-02)
【CateGory Index】: TS217
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