Development of functional chicken nuggets incorporating fermented bamboo shoots, beet root and cabbage

The aim of the study was to evaluate the effect of incorporation of fermented bamboo shoots (FBS) @ 10% level, beet root (BR) @ 10% level and cabbage (CAB) @ 15% level on the quality of chicken nuggets. The extended chicken nuggets were evaluated for the various parameters like emulsion and cooked product pH, emulsion stability, cooking yield, water holding capacity, proximate composition and sensory attributes. Results indicated that emulsion and product pH were differed significantly (P<0.01) between the different treatments. FBS treated nuggets had lower pH than all other groups.Emulsion stability did not differ between the different groups. Control nuggets recorded higher cooking yield and cabbage nuggets recorded the highest water holding capacity. Fat and protein content were significantly higher (P<0.05) in control nuggets, whereas moisture and crude fibre contentswere highest in FBS nuggets. The total ash content was highest in cabbage nuggets. Sensory evaluation data indicated that overall acceptability scores were highest for nuggets prepared with beet root paste. So, it was concluded that incorporation of 10% beet root paste was found to be most suitable in development of functional chicken nuggets.