Effect of Carrot and Radish Powder on Proximate, Sensory and Physico-Chemical Characteristics of Chicken Nuggets

Meat being the fastest growing industry in India has a tremendous scope for further development when it comes to preparing the ready to eat meat products with high nutrition, high fiber and low cholesterol content. Adding the non meat ingredients like vegetables in meat product will surely enhance the overall quality of meat product. The present study was envisaged to evaluate the effect of carrot and radish powder on proximate, physico-chemical and sensory characteristics of chicken nuggets. Chicken nuggets were prepared with addition of 4, 8 and 12% carrot powder and radish powder and the nuggets were compared with control group for various parameters like proximate composition, physico-chemical characteristics and sensory attributes. It was observed from the study that the moisture percentage increased with addition of carrot powder while decreased when radish powder was added in it. Protein and fat content decreased with addition of carrot and radish powder. Ash and moisture: protein ratio also increased with addition of carrot and radish powder. Cooking yield, moisture retention, and fat retention increased significantly with increase in carrot and radish powder incorporation. With increased carrot powder and radish powder incorporation the sensory score decreased but a non significant difference is observed between 4 and 8% carrot powder and radish powder incorporated chicken nuggets. The present study proves that 8% carrot and 8% radish powder can be incorporated effectively in chicken nuggets to enhance its nutritive and textural properties which is comparable to control group of chicken nuggets.

• Addition of carrot and radish powder meat products improves the functional value of meat product along with enhancement of cooking yield and texture of the meat product.

• Addition of more fiber results in improvement of nutritional and structural properties of chicken nuggets.