Evaluation of Certain Physico-chemical and Sensory Qualities of Chicken Nuggets Incorporated with Black Rice (Oryza sativa L.) Flour

Abstract

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.

Unveiling the Quality Traits and Longevity of Biscuits Formulated with Black Rice Flour [Oryza sativa (L.) indica]

“…Because of this rice's excellent nutritional content and antioxidant qualities, food scientists have been paying it a lot of attention lately. Because of its lovely organic food colour and its reputation as a nutritious food, this rice is becoming more and more popular in the USA and Europe (Richa et al, 2021). Manipur's black aromatic rice is distinct from other varieties of the same rice cultivated elsewhere in the world because of its attractive colour and aroma as well as its stickiness (Raleng et al, 2022).…”