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Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour

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Abstract

Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12 % (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P < 0.05) emulsion and product pH, emulsion stability, cooking yield, ash content while PHF had additional effect on moisture and protein. Dietary fibre content in the product significantly (P < 0.05) increased at each level of PHF. The colour parameters remained similar to control due to salt replacement while added PHF decreased their values. Textural properties were lower (P < 0.05) in the treated products. Addition of PHF significantly (P < 0.05) decreased cholesterol and glycolipids contents at 8 % and 12 % levels, respectively. Sensory evaluation exhibited that 40 % NaCl can efficiently be replaced and 8 % PHF can be incorporated as a source of fibre in low fat chicken nuggets without significant effect on various attributes.

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Acknowledgments

We wish to thank Head, Division of Post Harvest Technology, CARI, Izatnagar for providing facilities to evaluate texture analysis of products. The authors also gratefully acknowledge Indian Veterinary Research Institute (IVRI), Izatnagar, for providing Ph.D. research grant in the form of Institute fellowship to the first author.

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Authors and Affiliations

  1. Division of Livestock Products Technology, Indian Veterinary Research Institute, Izatnagar, Bareilly, UP, 243 122, India

    Arun K. Verma, Rituparna Banerjee & Brahma Deo Sharma

  2. Goat Products Technology Lab, CIRG, Makhdoom, Farah, Mathura, UP, 281 122, India

    Arun K. Verma

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  1. Arun K. Verma
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  2. Rituparna Banerjee
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  3. Brahma Deo Sharma
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Correspondence to Arun K. Verma.

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Verma, A.K., Banerjee, R. & Sharma, B.D. Quality characteristics of low fat chicken nuggets: effect of salt substitute blend and pea hull flour. J Food Sci Technol 52, 2288–2295 (2015). https://doi.org/10.1007/s13197-013-1218-1

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  • DOI: https://doi.org/10.1007/s13197-013-1218-1

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