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