THE PROCESS | Triple B's

THE PROCESS OF DEVELOPMENT

As we began the process we tried several different approaches. We attempted to bake the product after par-frying with a gluten free breading stuffed with bacon and cheese, baking a chicken breast with Cajun seasoning and basket weaved in bacon strips, and our third product attempt was to make a corn dog type product our of whole chicken breast meat. After several attempts and trial and error, we came up with the final product: the Chick-O-Pop. This product will target the market for gluten free, ready-to-cook, and the rise of alternate ingredients. After making the decision on the final product, we began perfecting the recipe and the development process to make it ready for consumer taste panels.

Ingredients

Boneless, Skinless Chicken Breasts

2% Milk

Native Potato Starch

Cornmeal

Baking Powder

Honey

Salt

Eggs

Organic Cajun Seasoning Blend

Methods

1. Chicken is cut to size using whole boneless, skinless chicken breasts.

2. Chicken pieces are then rubbed with a dry blend of organic Cajun seasonings.

3. Chicken pieces are slow-dipped in batter and par fried at 350 degrees Fahrenheit for 2 minutes 30 seconds.

4. Pieces are then packaged and frozen for sale at a retail store.

5. Consumer then follows the reconstitution instructions on the package to do a final cooking process for consumption.

Scientific Principles at Work

In the development of our product, we decided to use two main functional ingredients to improve the texture, yield, and many other aspects of our product batter.

Native Potato Starch

This ingredient is all-natural contributing to our clean label and serves to help bind the water in the chicken and reduce the water loss/cook loss by the presence of 20% amylose. This prevents the batter from becoming mushy improving the texture and appearance. The starch also served to increase the batter viscosity making the batter thicker to resemble a traditional corn dog. The starch also replaces wheat flour making the products gluten free.

Baking Powder

This ingredient serves as a leavening agent to puff up the batter and improve the texture to resemble a traditional corn dog breading.

Surface Preparation

We used a blend of Cajun spices and salt to aid in solubilizing the surface proteins for better batter adhesion on the surface of the chicken.

Batter Formulation and Viscosity

The batter viscosity is 3 Zahn Seconds. This level of thickness makes for a thicker coating on the product with the help of the leavening agent giving a puffier texture. This also requires a slow dip into the batter because of the consistency. If is is not slowly flowed over the product or slowly dipped, the batter will fail to stick properly. This is due to the presence of the potato starch.