Effect of bajra flour (Pearl millet) on some quality and sensory attributes of chicken nuggets

Abstract

The objective of this study was to develop chicken nuggets with the inclusion\rof bajra flour (BF). The products were assessed for pH, cooking yield (CY), emulsion stability\r(ES) and sensory properties. Chicken nuggets were prepared with the addition of 0 per cent,\r10 per cent and 20 per cent of BF (bajra flour) over and above the quantity of meat. The\rcooking yield was significantly (p<0.05) higher in the nuggets containing BF. The increased\rBF level significantly (p<0.05) increased the ES however, the pH of the products increased\rgradually with level of incorporation and it was significantly higher (P < 0.05) at 20 per cent\rlevel of incorporation as compared to control, while as the values at 0 and 10 per cent levels\rwere comparable. The scores for colour and appearance and flavour showed a gradual nonsignificant\r(p>0.05) decreasing trend whereas, the texture, juiciness and overall acceptability\rscores were significantly (p<0.05) higher at 10 per cent level of incorporation though comparable\rto control. Hence, chicken nuggets can be made with the addition of BF up to 10 per cent over\rand above the amount of chicken meat.