Development And Quality Evaluation Of Low-Fat Chicken Nuggets  Incorporated With Brown Rice Flour

Authors

  • K Ajay kumar Department of Livestock Products Technology, College of veterinary science, Proddatur, SVVU, Tirupati, 516362, AP, India.
  • R S Dilip Gupta Department of Livestock Products Technology, College of veterinary science, Proddatur, SVVU, Tirupati, 516362, AP, India.
  • S K Devathkal Livestock Products Technology, ICAR-NMRI, Chengicherla, Hyderabad, 500092, India
  • B Eswara Rao Department of Livestock Products Technology, N.T.R. College of Veterinary Science, Gannavaram, SVVU, Tirupati, 521101, AP, India.
  • N subhasini Department of Veterinary Public Health and Epidemiology, College of Veterinary science, Proddatur, SVVU, Tirupati, 516362, AP, India.

DOI:

https://doi.org/10.48165/jms.2024.19.01.05

Keywords:

Brown rice flour, chicken nuggets, water holding capacity, texture profile analysis and proximate analysis

Abstract

Chicken nuggets prepared by incorporating three different levels of brown rice flour along with other non-meat ingredients. The formulations prepared were – Control (0% brown rice flour), T1(2% brown rice flour), T2(4% Brown rice flour), T3(6% Brown rice flour). Among different treatments, brown rice flour at 6% produced significantly (P<0.05) higher emulsion stability, water holding capacity, pH and better sensory scores than rest of the formulations. Proximate composition of the study revealed significant (P<0.05) increase in moisture, protein, fiber and ash content. The texture profile analysis studies revealed a significant(P<0.05) increase in some parameters, which are gumminess, springiness and cohesiveness. The microbiological studies revealed that products were acceptable up to 9 days. Based on the results obtained in the study it might be concluded that chicken nuggets could be prepared satisfactorily on addition up to 6% brown rice flour without adverse effect on the quality of the products.

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Published

2024-02-22

Issue

Vol. 19 No. 1 (2024): Journal of Meat Science (June) 2024

Section

Research Article

License

Copyright (c) 2024 K Ajay kumar, R S Dilip Gupta, S K Devathkal, B Eswara Rao, N subhasini

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

kumar, K.A., Gupta, R.S.D., Devathkal, S.K., Rao, B.E., & subhasini, N. (2024). Development And Quality Evaluation Of Low-Fat Chicken Nuggets  Incorporated With Brown Rice Flour. Journal of Meat Science, 19(1), 39–47. https://doi.org/10.48165/jms.2024.19.01.05
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