Background: The present work was conducted to study the effect of incorporation of three different levels of black rice flour along with other non- meat ingredients on certain physico-chemical and sensory qualities of chicken nuggets.
Methods: The chicken nuggets were prepared with the formulations i.e. control (0% black rice flour), T1 (1% black rice flour), T2 (3% black rice flour) and T3 (5% black rice flour). Emulsion stability (ES) and cooking yield were recorded for treated and control formulations on the day of preparation. The pH, water activity, TBARS value and sensory qualities were evaluated on day 1,5,10 and 15.
Result: Addition of black rice flour at 1,3 and 5 per cent level resulted no adverse effect on physicochemical qualities of chicken nuggets. Sensory evaluation revealed that chicken nuggets could be prepared satisfactorily with addition of up to 5 per cent black rice flour without adversely affecting the organoleptic qualities of the products.
The demand for pet food is increasing at a robust pace due to the gaining momentum and increasing pet population. The rising cost of commercial pet food has become a matter of concern. Therefore it is the need of hour to develop cost effective along with quality nutritive pet food, which can be achieved by utilization of various animal by-products. It has been proclaimed that slaughter house by-products are traditionally being fed to animals and pets. Various by-products have been attempted in different type of pet foods and feeding other animals besides pet dogs, since these by-products are rich in protein, fats, vitamins and minerals. Therefore this review reflects the use of various processed by-products in pet food products with respect to their nutritive and functional properties.
Chicken nuggets prepared by incorporating three different levels of black rice flour along with other nonmeat ingredients. The formulations prepared were -Control (0% Black Rice Flour), T1 (1% Black Rice Flour), T2 (3% Black Rice Flour) and T3 (5% Black Rice Flour). Proximate composition of the study revealed significant (P>0.01) increase in the moisture and ash content, whereas the per cent crude protein and the per cent ether extract decreased significantly from the control to the treated groups. The texture profile analysis studies revealed a non-significant difference in all the parameters, which are hardness, chewiness, gumminess, springiness and cohesiveness. The microbiological studies revealed that products were acceptable up to fifteen days. Based on the results obtained in the study it might be concluded that chicken nuggets could be prepared satisfactorily on addition of up to 5% black rice flour without adverse effect on the quality of the products.
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