QUALITY CHARACTERISTICS OF FUNCTIONAL CHICKEN NUGGETS INCORPORATED WITH MARANTA ARUNDINACEA (ARROW ROOT) AND ELEUSINE CORACANA (FINGER MILLET)

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dc.contributor.advisorRenuka Nayar
dc.contributor.authorPAVAN .M.
dc.date.accessioned2020-07-22T09:32:24Z
dc.date.available2020-07-22T09:32:24Z
dc.date.issued2016
dc.description.abstractThe present study was conducted in the Department of Livestock Products Technology, CVAS, Pookode to develop novel chicken nuggets incorporated with arrowroot, finger millet and refined wheat flour and their combinations thus providing nutritional support to the consumers through these functional chicken nuggets. Minced chicken meat was chopped along with the ice, salt, spices and condiments and the batter obtained was divided into seven parts and mixed with various binders at 20 % level in seven different combinations : M – Nugget with refined wheat flour, MAR- Nugget with refined wheat flour and arrowroot, MRNugget with refined wheat flour and finger millet, AR- Nugget with arrowroot, RNugget with finger millet, RAR- Nugget with arrowroot and finger millet, MARR- Nugget with refined wheat flour, arrowroot and finger millet in equal proportions. The meat batters were filled in rectangular moulds, steam cooked for 45 minutes, cut into nuggets, packed in HDPE pouches and stored under freezer conditions (-18±20C) in a horizontal freezer. The nuggets were evaluated for quality parameters viz. physico-chemical, microbiological and sensory characteristics on 0 th , 30th ,60th , 90th and 120th days of storage. None of the treatments showed any signs of spoilage till day 120 of storage. The treatments did not show any significant difference in yield of the batter. From 1 kg of chicken mince, 1.45 kg of batter mix could be prepared in all treatments. Dimension shrinkage was significantly (p˂0.001) lower for all treatments which had combination of two or more flours as binders, viz. MR, RAR and MARR, except for MAR. There was significant (p˂0.001) difference between treatments with regard to cooking loss with the highest loss for R (3.22±0.007 %) and the lowest loss for M (1.67±0.022 %). Moisture level (49.89±0.45 %) was significantly (p<0.001) lower and protein percentage (18.28 ± 0.426 %) was significantly (p<0.001) higher for R. Fat content of the treatment AR (7.73 ± 0.016 %) was significantly (p<0.05) lower when compared to others and that of M was the highest. Treatment R had significantly (p<0.001) higher ash content (2.30 ± 0.014) and treatment M had the least. The dietary fibre content of the treatment R was highest with 4.55% and lowest was for MAR with 1.77 %. The TBARS numbers were significantly (p<0.001) higher for finger millet incorporated nuggets and in all treatments except MR, TBARS numbers reduced significantly on storage. Tyrosine values significantly (p<0.001) reduced or remained insignificant between days 0 and 120 in all treatments except in M, where the values increased significantly (p<0.001). The total Phenolics level of M and R showed the highest values (7.77 ±0.102 and 7.77± 0.084 mg tannic acid equivalents per g). The arrowroot had highest DPPH radical scavenging activity with 95% followed by 88.88% for finger millet and 84.44 % for refined wheat flour. There was significant (p˂0.001) difference in hardness between treatments with M having the lowest and RAR having highest values (217.69 ± 7.05 and 397.8 ± 1.096, respectively on day 0) on all storage periods. Hardness increased significantly (p˂0.001) on storage. Significantly lower cohesiveness, springiness and higher adhesiveness were observed for M. AR showed significantly (p<0.001) higher lightness values and R showed significantly (p<0.001) lower lightness values (53.95±0.45 and 36.89±0.37, respectively on day 0). Significantly higher ‘a’ and ‘b’ values were noticed in MAR, AR and M. Aerobic plate counts (APC) were significantly lower for AR and higher for R and significant decrease of counts was observed in all the treatments on storage. No psychrotrophic growth was noted in any of the treatment on any storage day. Yeast and Mold counts were significantly higher for treatment R and on storage the counts either decreased significantly (p<0.05) or did not show any significant difference between day 0 and day 120. All the sensory attributes were higher for the treatment AR and the scores were in the range of ‘acceptable to more acceptable’ for all the treatments. No significant difference was observed in sensory attributes of any treatment on storage up to day 120 and no spoilage was seen till 120th day of freezer storage (18 ± 20 ). The cost of production of treatment M, nugget with refined wheat flour alone as binder was the lowest, i.e. Rs. 251 per kg. Cost of production of treatment R, nugget with finger millet alone as binder was Rs. 256 per kg and the cost of production of AR was Rs.330 per kg. All the treatments had high shelf life of 120 days in freezer under aerobic conditions. However, nugget incorporated with arrowroot (AR) had the highest sensory appeal, with lower fat content and high DPPH activity, though the cost of production was higher. Treatment R had higher protein, ash, dietary fibre, total phenolics and acceptable sensory scores and lower cost of production.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810149627
dc.keywordsQUALITY CHARACTERISTICS FUNCTIONAL CHICKEN NUGGETS INCORPORATED MARANTA ARUNDINACEA (ARROW ROOT) ELEUSINE CORACANA (FINGER MILLET)en_US
dc.language.isoenen_US
dc.pages63en_US
dc.publisherCOLLEGE OF VETERINARY AND ANIMAL SCIENCES, POOKODE WAYANADen_US
dc.research.problemQUALITY CHARACTERISTICS OF FUNCTIONAL CHICKEN NUGGETS INCORPORATED WITH MARANTA ARUNDINACEA (ARROW ROOT) AND ELEUSINE CORACANA (FINGER MILLET)en_US
dc.subLivestock Product Technologyen_US
dc.subjectnullen_US
dc.themeQUALITY CHARACTERISTICS OF FUNCTIONAL CHICKEN NUGGETS INCORPORATED WITH MARANTA ARUNDINACEA (ARROW ROOT) AND ELEUSINE CORACANA (FINGER MILLET)en_US
dc.these.typeM.V.Sc.en_US
dc.titleQUALITY CHARACTERISTICS OF FUNCTIONAL CHICKEN NUGGETS INCORPORATED WITH MARANTA ARUNDINACEA (ARROW ROOT) AND ELEUSINE CORACANA (FINGER MILLET)en_US
dc.typeThesisen_US
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