Effect of black rice (Oryza sativa L.) flour on proximate composition, texture profile and microbiological qualities of chicken nuggets

Abstract

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.