Physico-Chemical and Sensory Evaluation of Chicken Nuggets with Cooked Unripe Plantain
DOI:
https://doi.org/10.48165/jms.2024.19.01.07Keywords:
Acceptability, Banana, Chicken, Fiber, Functional, Meat, Nuggets, Quality, PlantainAbstract
Chicken nuggets were prepared with 5%, 10%, and 15% steam cooked unripe plantain without peel, and their qualities were evaluated. Linear and significantly (P < 0.01) increased values were observed for emulsion stability, cooking yield, moisture retention, fat retention, moisture, and total ash contents. Conversely significantly (P<0.01) reverse trends were observed for emulsion pH, product pH, protein and fat contents. Fiber content values were significantly increased from0.46±0.03 to 5.71±0.08%. Sensory evaluation done using nine point hedonic scale indicated that 10% cooked unripe plantain without peel resulted in higher scores for appearance, colour, flavor, juiciness, tenderness, texture and overall acceptability among the three treatments. Thus, it can be concluded that, 10% cooked unripe plantain without peel can be successfully used for preparation of fiber enriched functional chicken nuggets of acceptable quality.
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