Physical, Chemical and Sensorial Properties of Low-Fat and Gluten-Free Chicken Nuggets

Carvalho, Leidson Ricardo Soares de; Silva, Christian Henrique Dias da; Giada, Maria de Lourdes Reis

doi:10.1080/15428052.2017.1310071

Cited by 10 publications

(5 citation statements)

References 21 publications

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“…Other research which tried to developed fat free and gluten free chicken nugget, also had different macronutrient composition compared to this nugget. That particular nugget, substituted flour with amaranth flakes , which made the protein content soared up between 21.37% -27.22% [14]. Another researcher tried to developed nugget from crickets and jackfruit, in which the carbohydrate content skyrocketed to 65.347% and the protein content dropped down into 0.0443% [23].…”

Section: Resultsmentioning

confidence: 99%

Comparing Macronutrient Compositions and Sensory Characteristics of Jackfruit Nugget Formulations and Commercially Available Chicken Nugget

Kurni¹,

Prameswari²,

Susilo³

et al. 2019

Proceedings of the 5th International Conference on Physical Education, Sport, and Health (ACPES 2019)

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Jackfruit (Artocarpus heterophyllus) is well known as good source of carbohydrates and fibers. Jackfruit has high phenolic content which could prevent the onset of cardiovascular disease. Jackfruit has large size and low shelf-life, so modifications are needed to made it commercially available. On the other hand, the high consumption of junk food such made prevalence of non-communicable diseases became steadily increased. This research tried to develop new formulation of nugget which has lower fat content and similar sensory quality compared to the commercially available chicken nugget. This study did macronutrient analysis and sensory evaluation to four Jackfruit nugget formulations and one commercially available nugget. The formulations divided into four ratios of jackfruit/chicken which were F I (1/0), F II (1/3), F III (1/1), and F IV (3/1). All of it were compared to a commercially available nugget which won five times top brand awards in Indonesia. F I had lowest fat and calories content but highest carbohydrate and water content. The F I also had quite similar sensory characteristic and could not be distinguished easily from another formulations. The F IV had lower fat and similar protein content. The sensory characteristics of F IV also closer to the commercially available nugget.

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Section: Resultsmentioning

confidence: 99%

Comparing Macronutrient Compositions and Sensory Characteristics of Jackfruit Nugget Formulations and Commercially Available Chicken Nugget

Kurni¹,

Prameswari²,

Susilo³

et al. 2019

Proceedings of the 5th International Conference on Physical Education, Sport, and Health (ACPES 2019)

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“…After air frying, five trained panellists assessed each treatment of broiler nuggets enriched with banana peel powder for organoleptic qualities. The test was conducted using a 9-point hedonic scale, where nine stood for strongly like and one for extremely dislike ( De-Carvalho, da Silva & Giada, 2018 ). Sensory attributes (colour, flavour, tenderness, juiciness, and overall acceptability) were evaluated after every 7 days till 21 days storage period.…”

Section: Methodsmentioning

confidence: 99%

Supplementation of banana peel powder for the development of functional broiler nuggets

Akram

Mustafa

Ilyas

et al. 2022

PeerJ

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Banana peel powder is considered one of the most nutritive and effective waste product to be utilized as a functional additive in the food industry. This study aimed to determine the impact of banana peel powder at concentrations of 2%, 4%, and 6% on the nutritional composition, physicochemical parameters, antioxidant potential, cooking properties, microbial count, and organoleptic properties of functional nuggets during storage at refrigeration temperature for 21 days. Results showed a significant increase in nutritional content including ash and crude fiber ranging from 2.52 ± 0.017% to 6.45 ± 0.01% and 0.51 ± 0.01% to 2.13 ± 0.01%, respectively, whereas a significant decrease was observed in crude protein and crude fat ranging from 13.71 ± 0.02% to 8.92 ± 0.02% and 9.25 ± 0.02% to 4.51 ± 0.01%, respectively. The incorporation of banana peel powder significantly improved the Water Holding Capacity from 5.17% to 8.37%, cooking yield from 83.20 ± 0.20% to 87.73 ± 0.16% and cooking loss from 20.19 ± 0.290% to 13.98 ± 0.15%. Antioxidant potential was significantly improved as TPC of functional nuggets increased ranging from 3.73 ± 0.02 mg GAE/g to 8.53 ± 0.02 mg GAE/g while a decrease in TBARS (0.18 ± 0.02 mg malonaldehyde/kg to 0.14 ± 0.02 mg malonaldehyde/kg) was observed. Furthermore, functional broiler nuggets depicted a significantly reduced total plate count (3.06–4.20 × 105 CFU/g) than control, which is likely due to high amounts of phenolic compounds in BPP. Broiler nuggets supplemented with 2% BPP (T1) received the greatest sensory scores in terms of flavour, tenderness, and juiciness. Results of current study revealed the potential of BPP to be utilized as an effective natural source of fibre supplementation in food products along with enhanced antioxidant and anti-microbial properties.

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“…Barros et al (2020) using tiger nut (Cyperus esculentus L.) oil emulsion as a substitute for animal fat (50% and 100%) in beef burgers, found that it was possible to reduce 32% of the fat. Evaluating the properties of low-fat and gluten-free chicken nuggets by Carvalho et al (2018) found that the formulations without the addition of soybean oil had a low-fat content, a reduction of 73%. However, these authors were also able to verify that in the formulation containing soybean oil, the lipid content is about 30% to 41% lower than the content of commercial chicken nuggets.…”

Section: Improvement Of the Lipid Profilementioning

confidence: 99%

Strategies for producing healthier chicken nuggets - a review

Barros,

Trindade

2023

Braz. J. Food Technol.

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The aim of this review was to address some alternatives that can be applied to turn chicken nuggets into healthier products. One of the alternatives is to reduce the sodium content in nuggets by replacing sodium chloride with other salts, without affecting their sensory and technological properties, and to balance the consumption of mineral salts in the body. The addition of fibres can improve nutritional and functional properties when incorporated into meat products because they increase water and oil retention capacities. Reformulation of meat products by adding vegetable oils with low saturated and high unsaturated fatty acids contents makes breaded meat products healthier. The oil absorption by foods during frying can be reduced by the use of coating systems that serve as a barrier to protect the product. Therefore, different strategies have been used with the aim of making chicken nuggets healthier, due to the addition of functional compounds, the reduction in the fat content, the improviment in the lipid profile, the reduction of the sodium content in the nuggets and the increasing in the consumption of minerals. It is expected that new studies can be evaluated and applied within the industrial scale that can serve the entire population, even though it is a fried meat product, but that has a reduced sodium content and high functional compounds.

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Physical, Chemical and Sensorial Properties of Low-Fat and Gluten-Free Chicken Nuggets

Cited by 10 publications

References 21 publications

Comparing Macronutrient Compositions and Sensory Characteristics of Jackfruit Nugget Formulations and Commercially Available Chicken Nugget

Comparing Macronutrient Compositions and Sensory Characteristics of Jackfruit Nugget Formulations and Commercially Available Chicken Nugget

Supplementation of banana peel powder for the development of functional broiler nuggets

Strategies for producing healthier chicken nuggets - a review

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