Effect of Balangu seed gum as an edible coating on oil absorption and quality properties of chicken fillets

Deep-fat fried foods can cause health hazards like obesity and cardiovascular diseases. Gum-based coatings can largely overcome these impediments by reducing oil absorption. This study evaluated the effect of wheat flour batters containing Balangu ( Lallemantia royleana ) seed gum (BSG) at various concentrations (0.5, 1, 1.5, and 2% w/v) on batter pickup, moisture and oil contents, color, and sensory properties of deep-fat fried chicken fillets. Investigating the batters’ rheological characteristics demonstrated shear-thinning behavior. BSG addition improved the batters’ water-holding capacity (WHC) and viscoelastic properties. Steady shear rheological data best fitted with the Herschel-Bulkely model (R 2 ≥ 0.98). BSG-contained coating decreased the fillets’ moisture loss and oil uptake during deep-fat frying at 180 °C for 8 min. BSG at a 1.5% level made a 27.21% enhancement in moisture content, a 42.95% reduction in oil absorption, and an 89.65% increase in coating pickup compared with the control at the end of the frying process. No significant differences were observed for taste and odor concerning BSG presence ( P > 0.05). Consequently, BSG addition to the batter formulation can be proposed for producing reduced-oil fried products with reasonable acceptability among consumers. • A coating was prepared by Balangu seed gum (BSG) addition within wheat flour batter. • The BSG-contained batter exhibited shear-thinning behavior. • Water-holding capacity of batters was improved by BSG incorporation. • BSG-loaded batter reduced oil uptake and moisture loss of deep-fried chicken fillets. • BSG inclusion did not negatively affect the final product’s sensory properties.