DEVELOPMENT AND QUALITY EVALUATION OF LOW-FAT CHICKEN NUGGETS INCORPORATED WITH BROWN RICE FLOUR
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Date
2024-02
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SRI VENKATESWARA VETERINARY UNIVERSITY, TIRUPATI - 517 502. (A.P.) INDIA
Abstract
A 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.