Indian Journal of Poultry Science

Web of Science
  • Year: 2008
  • Volume: 43
  • Issue: 3

Evaluation of instrumental texture, colour and sensory qualities of chicken nuggets prepared with ground carrot

  • Author:
  • S.K. Devatkal1,, S. Sivakumar, A.K. Biswas, J. Sahoo, M.K. Chatli, S. Balasumaramanian1
  • Total Page Count: 2
  • DOI:
  • Page Number: 369 to 370

Department of Livestock Products Technology, College of Veterinary Science, GADVASU, Ludhiana - 141 004 (Punjab).

*Corresponding author: E.mail - sureshlpt@yahoo.com

1Central Institute of Post Harvest Engineering and Technology, Ludhiana - 141 004.

Abstract

This experiment was undertaken to study the effect of incorporation of carrot on quality characteristics of chicken nuggets. Results indicated that incorporation of 5% carrot in chicken nuggets formulation significantly (P < 0.05) improved hunter colour values, textural properties like hardness, gumminess, chewiness and sensory scores of colour and appearance. Thus the experiment indicated that use of carrot could be explored for the preparation of functional meat products.

Keywords

Nugget, carrot, texture profile, hunter colour value, sensory score