The Influence of Cereal-Based and Non-Cereal-Based Flour on the Oil Absorption, Physicochemical and Sensory Characteristics of Chicken Popcorn

Abstract

Fried foods are popular for their texture and flavor but are often criticized for high oil absorption, contributing to health issues. Alternative flours like oat and chickpea, rich in fiber and protein, may reduce oil absorption while maintaining sensory quality. This study evaluates the effects of various proportions of oat, chickpea, and wheat flours on the oil absorption, physiochemical, and sensory characteristics of chicken popcorn.