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ThesisItem Open Access DEVELOPMENT AND QUALITY EVALUATION OF LOW-FAT CHICKEN NUGGETS INCORPORATED WITH BROWN RICE FLOUR(SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA, 2024-02) AJAY KUMAR KAKANI; SAI DILIP GUPTA .R (MAJOR); SURESH K. DEVATHKAL; ESWARA RAO .B; SUBHASHINI .NA study was conducted to investigate the effect of brown rice flour on the quality and storage stability of chicken meat nuggets. During first phase six trails were conducted by incorporating brown rice flour at three different levels viz., 2, 4 and 6 per cent. Among different treatments 6 per cent brown rice flour incorporated chicken nuggets showed higher physical (percent moisture, per cent crude protein, per cent crude fiber and total ash), physico-chemical (water holding capacity %, emulsion stability %) and sensory scores than control and other treatments. During second phase chicken nuggets incorporated with 2%, 4% and 6% brown rice flour along with control were selected to evaluate the quality and shelf-life of chicken meat nuggets at refrigeration (4±1°C) storage. Storage studies revealed that Physico chemical properties such as pH, 2- TBARS and free fatty acid value had significantly (P<0.05) higher values in 6% brown rice flour incorporated chicken nuggets when compared to other treatments and control and its values also increased significantly (P<0.05) as the refrigeration (4±1°C) storage period progressed from 0 to 9 days. Sensory evaluation revealed a progressively decreasing trend in all sensory quality parameters in control and treatments during refrigeration storage period. Based on the result obtained in the study it might be concluded that chicken meat nuggets could be prepared satisfactorily on addition of up to 6% level of brown rice flour and can be stored up to 9 days without adversely affecting the quality of the products under refrigeration storage.
