Development and Quality of Fiber Enriched Functional Spent Hen Nuggets Incorporated with Hydrated Wheat Bran

Abstract

In the present investigation, the effect of hydrated wheat bran on physico-chemical, textural, color and sensory qualities of spent hen meat nuggets were studied. Moisture, protein, fat and aw decreased significantly (P<0.05), while ash, fiber, water holding capacity, emulsion stability and cooking yield increased significantly (P<0.05) with incorporation of wheat bran. It was found that addition of hydrated wheat bran significantly (P<0.05) increased moisture retention and fat retention. Instrumental color profile, lightness (L * ) and yellowness (b * ) increased while redness (a * ) decreased (P<0.05 with addition of hydrated wheat bran. The effect of addition of hydrated wheat bran was also observed on instrumental textural properties of nuggets. Hardness, chewiness and gumminess of spent hem meat nuggets were higher, whereas springiness, stringiness, cohesiveness and resilience were lower in treated products as compared to control. All the sensory properties decreased significantly (P<0.05) with the addition of hydrated wheat bran however, sensory panelists rated the nuggets to be of ‘very good to excellent’ quality. It is concluded that fiber enriched spent hen meat nuggets can be successfully developed with the incorporation of pre-hydrated 8 % wheat bran.