Effect of Different Kinds of Cornstarch on Quality Characteristics of Microwave-Reheating Popcorn Chicken

Chicken breast which used in present study were coated with dipping solution contained ordinary cornstarch, waxy cornstarch, and modified cornstarch in order to improve the crispness of crust during microwave-reheating process. A physical characteristics assessment (such as water and oil content, color and texture analysis) and sensory evaluation of microwave-reheating popcorn chicken which manufacture with different kinds of cornstarch were determined. The results showed that samples which made with modified cornstarch had the best improvement on crispness (P < 0.05), although ordinary cornstarch and waxy cornstarch batters exhibited crispy crust texture. Moreover, the lowest water molecule migration during microwave-reheating was found in samples with modified cornstarch-added dipping solution, which was consistent with the highest sensory overall acceptability scores (P < 0.05). It revealed that compared with ordinary cornstarch and waxy cornstarch, modified cornstarch had the best effect on the quality characteristics of microwave-reheating popcorn chicken.