The Effect of Apple Powder on Quality Characteristics and Antioxidants in Fried Chicken Breast

This study aims to investigate the effects of apple powder used for quality characteristics and antioxidants in fried chicken breast. The fried chicken breast was manufactured with various levels of apple powder (0%, 5%, 10%, and 15%). The fried chicken breast was examined by coating yield, frying yield and total yield, pH, color, total flavonoid contents (TFC), total polyphenol contents (TPC), 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity (DPPH), ferric reducing antioxidant power (FRAP). The coating and total yield of the sample with 10% and 15% apple powder were significantly higher than the 5% and control (p<0.05). The pH of the sample with 15% apple powder was significantly lower than the other treatments (p<0.05). The brightness of batter and fried chicken bread tendency to decrease as the amount of apple powder added increased, and the redness tendency to increase. The TFC, TPC, DPPH, and FRAP showed a tendency to decrease over the storage period. The TFC and TPC of the sample with 10% and 15% apple powder was significantly higher than the control at 0 and 2 weeks (p<0.05). The treatment in which apple powder was added at 0 and 1 weeks of DPPH storage showed significantly higher values than the control (p<0.05). The FRAP showed significantly higher values in the treatment with apple powder added during all storage periods than in the control (p<0.05). Therefore, the addition of apple powder fried chicken breast can improve the antioxidant effects.