Development and Physico-Chemical Evaluation of Low Fat Chicken Nuggets using Extenders

  • Kumar Singh A
N/ACitations
Citations of this article
5Readers
Mendeley users who have this article in their library.

Abstract

The study was aimed at evaluating the effect of soya chunk (SC) and chick pea flour (CF) on the quality of low fat chicken nuggets. SC and CF were incorporated in minched chicken meat at 5% (T1), 10% (T2) and 15% (T3) level and compared with the control (T0) prepared without the incorporation of CF and SC the quality parameters studied included physico – chemical indices including moisture (%), protein (%), fat (%) and sensor attributes. Moisture (%), protein (%), fat (%), carbohydrates (%) and ash (%) content showed non-significant difference when compared with control. Among sensory attributes, texture and overall acceptability showed significant difference with higher scores at 20% level of incorporation. From the study it was concluded that overall quality of nuggets prepared with incorporation of CF and SC was better than other treatments.

Cite

CITATION STYLE

APA

Kumar Singh, A. (2014). Development and Physico-Chemical Evaluation of Low Fat Chicken Nuggets using Extenders. Journal of Food Processing & Technology, 05(09). https://doi.org/10.4172/2157-7110.1000369

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free