CHAPTER 2

REVIEW AND RELATED STUDIES OF LITERATURE

The Chipay is a breaded chicken breast sliced into chunks. It appears like a fried chicken
but taking a bite of this hot finger food, you’ll appreciate the taste of cinnamon and juicy
chicken. Chipay isva Taiwanese street food. It is one of the country’s favorite foods. It may seem
unbelievable but the Sarrat chipay could be bought small carinderias, giving you a taste of your
dream in Taiwan. This mouthwatering snack comes with two distinctions, the Chipay laman
(breast) and Chipay buto (with bones).

Originating in Taipei’s Shilin night markets, the juicy schnitzel-style snack measures in
at 30 cm long. Its crumbly crunchy coating is generously doused in a sweet, salty and spicy
seasoning with the ability to opt-in for extra chili.

Anyone known as Hao Da Ji Pai, Hot star first opened its doors for business in 1992.
They had one goal, to serve delicious food that was both “authentically Taiwanese and
amazingly addictive.”

Taiwanese “popcorn” chicken (also called salted crispy chicken, or salt and pepper
chicken) originated from the northern part of old Tainan City, the culinary center of Taiwan,
around 1979. A newly married couple, surnamed Yeh, who worked during the day at the
family’s chicken farm, opened a food stand at the well-known An-pin night market, selling KFC
style fried chicken, which was very popular in Taiwan at that time. Seeing that it was difficult to
eat the American style fried chicken in a convenient and elegant way due to the large size of the
pieces, Ms. Yeh cleverly improved the recipe by using mostly boneless meat, cut into smaller
pieces, marinated in a sauce, and then coating them in sweet potato flour before frying.
Customers were then able to pick up the bite-sized chicken chunks with thin bamboo sticks
(similar to longer toothpicks), and enjoy the delicious snack while keeping their fingers clean.
Also different from the American style fried chicken, Ms. Yeh added pepper salt and chili
powder to give the chicken an extra kick of flavor. Because of this special salt and pepper taste,

Yeh named the dish “salted crispy chicken” (鹽酥雞 | kiâm-soo-ke in Taiwanese | yán-sū-jī in
Mandarin). This special snack soon became popular throughout Taiwan and remains one of the
country’s must-have street foods today.

Air fryers have become quite popular over the past few years; they allow a pseudo-deep
fried food feel without using near as much oil. We decided to try the air fryer with a very popular
Taiwanese street food/tea shop snack, popcorn chicken, that traditionally has been deep fried.
We think you will agree it was a success, with a nice crispy exterior, juicy interior, without the
greasiness that sometimes plagues the true deep fried version. Street foods are always the best
specially when it’s clean and well made. Well, chipay may be one of them. It is tiny bits of
chicken coated in flour with salt and pepper for flavoring, and it can also be made hot depending
on the costumer’s preference. Chipay is famous in sarrat, a town in Ilocos Norte. And as time
goes by the business is growing for it is not only located in sarrat alone but in san nicolas and
laoag too.

http://international.thenewslens.com/article/61547

Taiwanese Breaded Chicken or Ji-pai is a type of Fried Chicken Fillet where it is crispy
on the outside and tender juicy on the inside. It is one of the most popular snacks in Taiwan and
like in Malaysia it is sold on night markets. This chicken dish is similar to fried chicken but it is
only made out chicken breast which is pounded flat, marinated in spices, battered and then
quickly deep-fried. Some other variations exist like the addition of cheese and fruits, some also
sprinkle additional flavouring once it’s cooked cheese, sour cream and chives and barbecue.

https://tarasmulticulturaltable.com

Taiwanese fried chicken is famous in its diverse forms and texture, breaks through the
confine of the other snacks, having a high status in the street food industry. It then rapidly
becomes prevalent in the street and night markets.

Despite the fact that the history of fried chicken is not long, it evolves a lot to overcome the
competitiveness and so more choices and preferences have been released. In the early stage, the
fried chicken is merely added with chili powder to separate into mild, medium spicy and extra
spicy three flavors. It varies with the time and uses more other seasonings, such as allspice,
seaweed powder, mustard powder etc. for flavoring or pickles it with honey or filling cheese
inside.

Apart from using a pot of oil, it uses two pots of oil with high and low temperatures to fry
the chickens in order to optimize the texture and taste nowadays. It uses the oil with high
temperature to fry the chicken to lock its gravy, followed by the oil with low temperature to
make it cooked. Using this method can eliminate the shortcoming of using just a pot of oil,
which are either not fully cooked or overcooked leading to losing of the gravy and dry texture.
Since frying the chickens with a pot of oil always result of a thick layer of fried flour and thin
layer of meat, using the new method can avoid this from happening.

Besides, some sellers use the subcutaneous fat of chickens as oil to fry the chicken, it can
make the fried chickens smell good and less greasy. However, the cost of it is high. Therefore,
only a few people will use this method. The famous news recently about the Taiwanese Fried
Chicken are Henry Cheng Kar-Shun and the Professor Sung Selling Fried Chicken. It is
unpredictable and interesting that they can be well known because of the fried chicken.

Taiwanese fried chicken is a high fat, salty dish. During the cooking process the chicken
is deep fried in the oil. Cooking oil tends to break down during the frying process—a chemical
transformation that changes the oil's fatty acid composition, explains study co-author Leah
Cahill, a research fellow in nutritional sciences at the Harvard School of Public Health. And this
will cause long-term illness, including heart disease, high blood pressure, etc.

https://en.wikipedia.org/wiki/Taiwanese_fried_chicken

Street foods in these days are an important source of affordable and ready-to-eat food
available to everyone. In most Asian countries, the demand for eating out increased with the
decrease in eating at home due to urban sprawl as a result of rapid modernization. In particular,
economic crisis in Asia in the late 1990s reduced household food spending and expanded the
street food industry as a new income source of the laid-off.

Since these street foods are affordable yet accessible and approachable by the common
people, while being unique and ingenious, they have the added benefit that not only the people
from the country of origin but also the foreigners with a variety of nationalities and races can try
them easily without reluctance. In addition to its original function, street foods are expanding to
function as a tourism resource with the characteristics of a specific region or a country.

Asia, large hawker centers in Singapore, night markets in Taiwan, and food stalls in
Fukuoka are typical examples of street foods as tourism resources, in which street food culture
took its root deep and evolved into a tourism resource, resulting in street food enterprises
growing in scale large enough to form a market on its own.

Nevertheless, in most countries, street foods have been viewed as simple snack and
considered as the subject without merit for study. In fact, it is hard to deny that portable food
vendors crowding streets indiscriminately not only hurt the esthetics of a city but also worsen
traffic congestion and cause inconvenience to pedestrians. In addition, it is the reality that they
are often seen as the target of crackdown and supervision by regulative authorities, rather than
being evaluated for the quality of the food and the service they provide because street foods have
been treated as non-nutritional and unsanitary food that is illegally made at unlicensed businesses
without a sufficient sanitation management system. Consequently, Food and Agriculture
Organization of the United Nations (FAO) has pointed out the need for efforts to train vendors,
improve the conditions of sales environment, and ensure the safety of street food while providing
as much service as possible, recognizing the importance and the potential risks of street food,
and also recommended that the control and management methods for street regulations, the
studies on hygienic sales process of street food, and the appropriate strategies to improve
stability should be developed and implemented through expanded roles of international
organizations.

Since street food enterprise has been neglected in research, even though it takes up a part
of food service industry, efforts need to be made to ensure food sanitation and safety so that
people can eat street foods with confidence. It is also necessary to develop street food culture by
minimizing the risk factors associated with street food.

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4460062/

On the Conscious Nutrition Food Tree, we intentionally inserted dark meat chicken to
raise awareness around this overconsumption of the chicken breast. The breast has less blood
flow due to chickens do not fly well. Also, if hormones or antibiotics are used, they can
concentrate in this tissue. If you do not like the taste of the white or dark, I challenge you to
rotate between quality chicken breast and thighs. Plus, the dark meat can be more cost effective.
I remember when I was little my Dad sneaking me the skin of turkey or chicken, because we
thought that tasted the best. That was the natural way to incorporate fat and salt versus the
preservatives they are adding to make you keep coming back for more. The industry calls it
“palatability,” which refers to food that has the capacity to stimulate the appetite and drive us to
eat more. These high sugar-salt-fat coatings produce rewarding opioids in our brain and drive us
to want to have it. If you are craving meat but want to add in other alternatives, try adding in
more umami foods. Umami is the fifth flavor and is defined by savory, meaty or rich. The umami
taste helps provide you with the sensation of being fed, satiated, and full. This is essential for
weight management.

https://consciousnutrition.com/the-chicken-addiction/

FOOD ADDICTION

Like drug addiction, food addiction can also lead to cravings, tolerance, and
even withdrawal. For example, a study using high-tech brain imaging scans looked at the brains
of abnormal versus normal eaters when they saw a milkshake, street foods and many more.
Researchers found that the addicted eaters responded to the milkshake the same way that
alcoholics respond when shown a cold beer.

Researchers involved in a recent groundbreaking food addiction study say that those who
score high on the food addiction scale report needing to eat larger and larger quantities of food to
achieve the same emotional effect (tolerance). For many people, they say, thinking about
anything other than food can become very difficult – to the extent that it affects their social and
professional lives.
 Food addiction is likely the culmination of several factors that interplay in the overall
cause of this disorder. A man or woman may develop an addiction as a result of biological,
psychological, or social reasons. Biological causes that may influence the progression of this
eating disorder might include hormonal imbalances, abnormalities in various brain structures,
side effects from the use of certain medications, or having family members with this type of
addiction issues. It also might also be the result of psychological factors. Factors included in this
category might include emotional or sexual abuse, being a victim or survivor of a traumatic
event, having an inability to healthily cope with negative situations, chronic low-self-esteem, or
experiencing grief or loss. Psychological factors such as these can influence an individual to use
food as a coping mechanism to relieve the painful emotions that may have resulted. Lastly, there
are social implications that may be involved with food addiction, including factors such as
disturbances in family function, pressure from peers or society, social isolation, child abuse, lack
of social support, and stressful life events. An addiction to food can also be associated with other
co-occurring disorders, such as eating disorders or substance abuse. Because food addiction is a
complex mental health issue that can have serious complications if left untreated, it is highly
recommended that professional help be sought to effectively heal from this disorder.
www.eatingdisorderhope.com%2Finformation%2Ffoodaddiction%3Ffbclid
%3DIwAR1SXX0W5X1__kyq84XeYI612LM228W9fLoXBHnStDBotBZmXBzGFZpGAC8&h=AT2qYgqCegFmE
9dlIw571EDMkIfK9FbJKfOq8eTKBNs5nVCAA7__UvvaKBnhuuCAnGyb5fR7x6Mw1crtZteL2qmkgnLjqKxG6I
pp8dKb_Z55YWiv8K6uu0eDqkJIrI8Z66

HEALTH BENEFITS

Chicken breast is a staple in the diets of many healthy eaters and exercisers. It’s a great
source of lean protein. Dieters who eat enough protein are more likely to maintain muscle mass
and preserve a healthy metabolism. But trying to calculate chicken breast calories can be tricky
because chicken breast nutrition varies based on a number of factors. Chicken breasts are a good
source of protein and are low in fat and low in sodium. Chicken breasts provide zero grams of
carbohydrate, so they are a low-carb food. The estimated glycemic load of chicken breast
(skinless, boneless, and raw) is zero. Since chicken breasts are so versatile they are easy to
incorporate into a healthy diet. But chicken calories can be tricky. The size of the chicken breast
will affect the calorie count. A single serving of chicken breast is about three ounces or the size
of the palm of your hand. Many commercially packaged chicken breasts are much larger than
that. So if you eat a single breast, you’re probably eating more than a single serving. Chicken
breast is an excellent source of low-fat protein. Protein helps your body to maintain muscle mass
and also helps you to build muscle if you are participating in a strength program. Chicken breast
is also a very good source of selenium, phosphorus, vitamin B6, and niacin. Depending on the
cooking method you choose, chicken breasts are also naturally low in sodium. The way
you prepare chicken breast can add hundreds of calories to the final fat and calorie count of your
meat. Roasting, broiling, or boiling the breast is generally the healthiest preparation methods.
Frying or sautéing the meat in butter or oil will add fat and calories. In addition, adding
condiments like barbecue sauce, olive oil, or dipping sauces will boost your calorie and fat
intake.

Schneller, Thomas (2002). Poultry.America.

Cornstarch is a versatile ingredient you probably have in your pantry. It can thicken foods
such as soups and pie filling. It also helps form a crisp crust when used as coating for fried foods.
Although it enhances the flavor of many foods, the health benefits of eating cornstarch are
limited. Most of the nutrition in corn is found in the bran and germ of the kernels. Because
cornstarch does not contain the germ and bran of the corn kernel, as cornmeal and corn flour
often do, it is nearly flavorless. It also lacks nutrition. One cup of commercial cornstarch has 488
calories, with little or no fiber, protein, fat or vitamins. Because of this lack of nutrition, the
health benefits of cornstarch are limited. If you are an underweight individual or a weight trainer
looking to gain weight quickly, cornstarch can help increase your calorie intake. Your digestive
system breaks down carbohydrates into glucose, which your body uses as fuel. Without the fiber,
fat or protein to slow down this process, cornstarch provides your body with energy more
quickly than whole-grain carbs. Another benefit of cornstarch is that it is gluten-free. Because of
this, it can serve as a wheat flour substitute for those with celiac disease or another form of
gluten intolerance. That said, oat flour is also gluten free, but is a more nutritious option. One
cup of oat flour has significantly more fiber, protein, potassium, phosphorous and magnesium
than cornstarch. Without any fiber, protein or fat to slow down the conversion of carbohydrates
into blood glucose, eating high amounts of cornstarch can cause a spike in blood glucose levels.
A December 2015 study published in the American Journal of Clinical Nutrition found that
consumption of starches increases risk of Type 2 diabetes, while eating fiber decreases risk.

For millennia, spices have been an integral part of human diets and commerce. Recently,
the widespread recognition of diet-health linkages bolsters their dietary importance. The
bioactive components present in them are of considerable significance owing to their therapeutic
potential against various ailments. They provide physiological benefits or prevent chronic
ailment in addition to the fundamental nutrition and often included in the category of functional
foods. Black pepper (Piper Nigrum L.) is an important healthy food owing to its antioxidant,
antimicrobial potential and gastro-protective modules. Black pepper, with piperine as an active
ingredient, holds rich phytochemistry that also includes volatile oil, oleoresins, and alkaloids.
More recently, cell-culture studies and animal modeling predicted the role of black pepper
against number of maladies. The free-radical scavenging activity of black pepper and its active
ingredients might be helpful in chemoprevention and controlling progression of tumor growth.
Additionally, the key alkaloid components of Piper Nigrum, that is, piperine assist in cognitive
brain functioning, boost nutrient's absorption and improve gastrointestinal functionality. In this
comprehensive treatise, efforts are made to elucidate the antioxidant, antimicrobial, anti-
inflammatory, gastro-protective, and antidepressant activities of black pepper. Moreover, the
synergistic interaction of black pepper with different drugs and nutrients is the limelight of the
manuscript. However, the aforementioned health-promoting benefits associated with black
pepper are proven in animal modeling. Thus, there is a need to conduct controlled randomized
trials in human subjects, cohort studies, and meta-analyses. Such future studies would be helpful
in recommending its application in diet-based regimens to prevent various ailments.
https://www.ncbi.nlm.nih.gov/pubmed/23768180

The aim of this review of the literature is to present considerations focused on nutritional
issues related to street foods. More specifically, this paper will analyze the characteristics of
street foods with emphasis placed upon food security and nutrition, food safety, risk of
foodborne diseases, overweightness and obesity, as well as other chronic non-communicable
diseases. Street foods are a source of culturally accepted, inexpensive, convenient and often
appealing foods for both urban and rural people worldwide. However, street foods are often seen
as possessing nutritional components associated with an unhealthy diet and potentially holding a
higher risk of contamination by physical, chemical and biological agents, i.e., become a serious
concern in terms of food safety. Street foods can cause the emergence of foodborne diseases, due
to the ease of contamination by pathogenic and non-pathogenic microorganisms, and the
development of chronic non-communicable diseases, since the street foods usually have high
quantities of carbohydrates and fats. In summary, the consumption of street foods contributes
towards a given population meeting their nutritional needs. However, due to the lack of facilities
in street mobile vending of foods, cheaper raw materials, as well as insufficient knowledge of
good manufacturing practices linked to street vendors, street foods may cause foodborne
diseases and chronic non-communicable diseases. The establishment of specific legislation can
contribute to nutrition security of the street foods and public health.
http://clinical-nutrition.imedpub.com/nutritional-issues-concerning-street-foods.php?
aid=8984

Despite knowledge of the risk factors, actual harm to consumers’ health is yet to be fully
proven and understood. Due to difficulties in tracking cases and the lack of disease-reporting
systems, follow-up studies proving actual connections between street food consumption and
food-borne diseases are still very few. Little attention has been devoted to consumers and their
eating habits, behaviors and awareness. The fact that social and geographical origins largely
determine consumers’ physiological adaptation and reaction to foods—whether contaminated or
not—is neglected in the literature.

In the late 1990s, the United Nations and other organizations began to recognize that
street vendors had been an underused method of delivering fortified foods to populations, and in
2007, the UN Food and Agriculture Organization recommended considering methods of adding
nutrients and supplements to street foods that are commonly consumed by the particular culture.

New policies and regulations are made all the time to make sure each vendor is selling
safe and healthy food to the rest of society. Street food is worldwide and the amount of different
kinds of food trucks is never ending. Most street food vendors do not provide many healthy
options on their menu, about 70% of vendors said they on have one item that is considered to be
healthy on the entire menu. Living in the city you see a food truck or multiple parked on every
street, there are many varieties of trucks such as burgers, falafel, sandwiches, pizza, smoothies,
and many more. 

https://en.wikipedia.org/wiki/Street_food

Historically, spicy additions to food helped prevent spoilage in warm climates before the
invention of refrigeration. Capsaicin’s anti-microbial properties inhibit as much as 75% of
bacteria growth. People from cultures who lived and survived due to the use of various spices
passed down to the next of kin spicy recipes and taste buds desiring extra zing in food. Adding
hot peppers, hot sauces and hot powders to food continues to protect us from food poisoning
even though we now refrigerate food. To maximize these health benefits, eating the hottest
pepper would magnify these effects.

https://www.google.com/url?
sa=t&source=web&rct=j&url=https://pepperhead.com/health-benefits-
eatingpeppers/&ved=2ahUKEwiMmbr29vkAhWEHXAKHULkAbkQFjACegQI

ERAK&usg= AOvVaw2ZVC-dkSITuBMZuMiGTDxB&ampcf=1

Health organizations have been warning us about the dangers of salt for a long time.
That's because high salt intake has been claimed to cause a number of health problems, including
high blood pressure and heart disease. However, decades of research have failed to provide
convincing evidence to support this (1Trusted Source).What's more, many studies actually show
that eating too little salt can be harmful. This article takes a detailed look at salt and its health
effects. What Is Salt? Salt is also called sodium chloride (NaCl). It consists of 40% sodium and
60% chloride, by weight. Salt is by far the biggest dietary source of sodium, and the words "salt"
and "sodium" are often used interchangeably. Some varieties of salt may contain trace amounts
of calcium, potassium, iron and zinc. Iodine is often added to table salt (2, 3Trusted Source).The
essential minerals in salt act as important electrolytes in the body. They help with fluid balance,
nerve transmission and muscle function. Some amount of salt is naturally found in most foods.
It's also frequently added to foods in order to improve flavor. Historically, salt was used to
preserve food. High amounts can prevent growth of the bacteria that cause food to go bad.Salt is
harvested in two main ways: from salt mines and by evaporating sea water or other mineral-rich
water. There are actually many types of salt available. Common varieties include plain table
salt, Himalayan pink salt and sea salt. The different types of salt may vary in taste, texture and
color. In the picture above, the one on the left is more coarsely ground. The one on the right is
finely ground table salt. In case you're wondering which type is the healthiest, the truth is that
they are all.

 https://www.healthline.com/nutrition/salt-good-or-bad#section1.