Dr. Sathu TAKHILA V. V.2024-09-242024-09-242023-03-23https://krishikosh.egranth.ac.in/handle/1/5810214858The present study on “Development and evaluation of enrobed chicken nuggets incorporating millets and hydrocolloids” was conducted in the Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Mannuthy. The study was conducted for the development of enrobed chicken nuggets incorporated with millet flour in the nuggets and hydrocolloid in the nuggets enrobing batter. The study was conducted in four phases, viz., 1. Standardisation of the formulation of enrobed chicken nuggets, 2. Selection and standardisation of level of millet in chicken nuggets, 3. Selection and level of incorporation of hydrocolloid in chicken nugget enrobing batter, 4. Studies on shelf life of the standardised product. The standardised enrobed chicken nuggets was incorporated with pearl millet (3.5%) in nuggets and xanthan gum (1%) in the nugget enrobing batter. The standardised product contains 43.44 % moisture, 14.75% protein, 15.02 % fat whereas the control sample contains 41.73%, 19.56 % and 17.67 % respectively. The control and the standardised product were packed aerobically in a laminated pouches and stored under refrigeration condition (4±1ºC) for shelf life study. Physicochemical parameters, TBARS value, tyrosine value, colour, microbiological assessment and sensory evaluation were performed on 0th, 5th, 10th and 15th day of storage period. The pH and water activity of the control and the standardised product significantly (p<0.001) decreased during storage days. TBARS and tyrosine value was increasing throughout the storage period and also significantly(p<0.001) differed during storage, TBARS value of control ranged from 0.26 to 0.41mg malonaldehyde/kg and from 0.25 to 0.36 mg malonaldehyde/kg for standardised product. The tyrosine value ranged from 4.62 to 12.78 for control and 3.96 to 12.78 for standardised product. Significant difference (p<0.001) was noticed between samples for the microbiological count (aerobic plate count and yeast and mould count). As the storage period advanced the aerobic plate count of the standardised product increased from log10 2.85±0.07 CFU/g to log104.03±0.02 CFU/g and control from log10 2.68 ±0.1 CFU/g to log103.9 ±0.03 CFU/g. Evaluation of the sensory attributes during the shelf life study had significant difference (p<0.001) between the standardised product and control and also between the days as the storage period advances (p<0.001). From the above studies it can be concluded enrobed chicken nuggets cab be prepared with good acceptability by incorporating pearl millet flour (3.5%) in nuggets and xanthan gum (1%) in the enrobing batter.EnglishThesis