Modelling and optimization of the quality indices for the production of ingredient-mix based dried chicken product (Chicken Kilishi)

Production of ingredient-mix based dried chicken product

Abstract

This study was designed to investigate, model and optimise the influence of cooking treatments (untreated, boiling and steaming), ingredient-mix infusion temperature (30°C, 40°C and 50°C) and infusion time (5, 10 and 15 min) on the quality indices of ingredient-mix based dried chicken product (Chicken Kilishi) produced from chicken breast. The quality indices (proximate composition and mineral contents) of the produced Chicken Kilishi were determined and analysed statistically using Taguchi design and Response Surface Methodology. The production of chicken Kilishi from untreated chicken breasts favours an increase in ash content, crude protein and zinc content, respectively. However, the chicken Kilishi produced from steaming treatment gives the highest fat content, carbohydrate and phosphorus content while the ones with boiling treatment increase the iron content but decrease the moisture content. The developed polynomial regression models for the quality indices were significant with R² and R²_adj that ranges from 0.88 to 1.00, respectively. The optimum process conditions were attained when the chicken breasts were not treated and ingredient-mix infusion was done for 6 min at 41°C.