Effect of Incorporation of Soluble Dietary Fibre on the Physico-Chemical and Sensory Properties of Chicken Nuggets

Sathu, T.; Kuttinarayanan, P.; John, Preethy

doi:10.29321/maj.2017.000063

Cited by 3 publications

(4 citation statements)

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“…Adding bajra flour to chicken nuggets at two levels, 10% and 20%, increased the yield by 1.27% and 2.17%, respectively (Para & Ganguly, 2015). Sathu et al (2017) also observed a significant increase in cooking yield (1.78% -2.89%) in chicken nuggets with added oats. In contrast, Polizer et al (2015) reported no differences in chicken nuggets' cooking yield formulated with added pea fiber.…”

Section: Yieldmentioning

confidence: 73%

“…Additionally, it has been found that incorporating bajra flour into chicken nuggets at the addition level of 10-20% did not impact the final product's sensory properties despite differences in instrumental texture measurements (Para & Ganguly, 2015). In contrast, Sathu et al (2017) found that lupin flour at a 4.0 % level adversely affected chicken nuggets' appearance, color, flavor and overall acceptability. Akesowan (2016) observed that shiitake powder (SP) affected chicken nuggets' sensory properties where an increase in the addition level from 1 to 2.5% affected the color score.…”

Section: Sensory Evaluationmentioning

confidence: 97%

“…The consumer will still choose these products for many reasons such as taste, texture, and easy-to-create and serve features (Polizer et al, 2015). Knowing that dietary fiber intake is significantly below the recommended daily allowances throughout the world makes fortifying foods with dietary fiber a vital strategy to bridge the gap in dietary fiber consumption and convert the processed meat product into functional food (Sathu et al, 2017). Dietary fiber addition could fulfill multiple roles, such as having positive health effects after consumption, and at the same time, they may have some functional properties that modify the sensory properties of the developed product.…”

Section: Introductionmentioning

confidence: 99%

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Development of High-Fiber, Low Fat Chicken Nuggets

Alrawashdeh

Abu-Alruz

2022

IJFS

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Dietary fiber intake is significantly below the recommended daily allowances worldwide, making fortification of foods with dietary fiber a vital strategy. Simultaneously, there is a trend towards increased consumption of processed meat products containing substantial amounts of fat, making processed meat products an excellent vehicle to deliver fiber. In this study, the effects of adding four types of dietary fiber (Resistant Starch (RS), Polydextrose (POD), Fructooligosaccharides (FOS) and Galactooligosaccharides (GOS)) to chicken nuggets were investigated. Fibers were added at three levels (5, 10 and 15%) to replace 33.33, 66.66, and 100%, respectively, of the chicken skin. The difference between the removed quantity of chicken skin and added fiber was compensated with water. Chicken nuggets were evaluated by measuring color, texture, proximate composition, yield and consumers’ acceptability. Results indicated that replacement of the chicken skin entirely with dietary fiber is possible without negatively affecting the final product quality.

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Section: Yieldmentioning

confidence: 73%

Section: Sensory Evaluationmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 99%

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Development of High-Fiber, Low Fat Chicken Nuggets

Alrawashdeh

Abu-Alruz

2022

IJFS

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“…TDF content in F1 and F3 was also contributed insignificantly by BPF, fresh banana flesh and oats while in control and F2, TDF content was mainly from oat. Oat was used in the present study to replace other binders such as transglutaminase which was commonly used in producing commercial chicken nugget (Sathu et al , 2017). After incorporating banana in chicken nugget, the fibre content had increased by 4.89 times in F1 and 5 times in F3 as compared to control.…”

Section: Resultsmentioning

confidence: 99%

Unripe Cavendish banana (Musa acuminata) and enzymatic hydrolysis (Flavourzyme®) enhance sensorial and nutritional profiles of functional chicken nugget

Teo

Yan

2021

BFJ

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PurposeHealth promotion and disease prevention by means of functional foods have become more popular among consumers due to the rising trend of non-communicable diseases. Driven by the increased demand, the authors aimed to investigate sensorial, nutritional and physicochemical properties of chicken nugget incorporated with unripe Cavendish banana and Flavourzyme® [Control (without banana and Flavourzyme®), F1 (banana only), F2 (Flavourzyme® only), F3 (banana and Flavourzyme®)].Design/methodology/approachSensory evaluation was carried out by means of 9-point hedonic scale among consumer panels (n = 83) to evaluate control, F1, F2 and F3. These were then subjected to chemical (moisture, protein, fat, ash, carbohydrate, total dietary fibre, potassium and antioxidant contents) and physical (texture profile and water activity) analyses.FindingsSensory acceptance of control was significantly higher compared to other formulations. Fibre, antioxidant and potassium contents were significantly higher, although moisture, protein and fat contents were significantly lower in F1 and F3 compared to control. Remarkably, F1 and F3 were eligible to be declared as “source of dietary fibre”. Therefore, F1, F2 and F3 can serve as healthier alternatives with high antioxidant activity without compromising consumers' acceptance.Originality/valueThis innovative study generates unique findings pertaining to the nutritional values of novel functional chicken nugget and the formulation enables it to be declared as a source of dietary fibre. Results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy functional food to better meet the needs and expectations of health-conscious consumers, healthcare providers, governmental organisations and consumer advocacy groups.

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Enrichment of chicken meat with dietary fibre sources as functional ingredients

Santhi

Kalaikannan

2023

World's Poultry Science Journal

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Effect of Incorporation of Soluble Dietary Fibre on the Physico-Chemical and Sensory Properties of Chicken Nuggets

Cited by 3 publications

References 0 publications

Development of High-Fiber, Low Fat Chicken Nuggets

Development of High-Fiber, Low Fat Chicken Nuggets

Unripe Cavendish banana (Musa acuminata) and enzymatic hydrolysis (Flavourzyme®) enhance sensorial and nutritional profiles of functional chicken nugget

Enrichment of chicken meat with dietary fibre sources as functional ingredients

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