Department of LPT, College of Veterinary and Animal Science, LUVAS, Hisar-125 004, Haryana
Fibre enriched chicken nuggets were developed by incorporating wheat bran (WB) and dried apple pomace (DAP) each at 3, 6 and 9% level. Sensory acceptability of chicken nuggets with 3% fibre incorporated nuggets was comparable with control. Sensory acceptability decreased with further increase in fibre level but significant decrease was noticed at 9% level. In corporation of WB resulted in significant increase in hardness, gumminess and chewiness and decrease in springiness and cohesiveness. Hardness of chicken nuggets increased after DAP incorporation and significant difference was noticed at 6% level. Gumminess and chewiness scores of 3 and 6% DAP treated nuggets were higher and those of 9% DAP treated nuggets. Shear force value increased with the fibre incorporation and all WB treated nuggets and 6% DAP treated nuggets had significantly higher shear force value. Yellowness increased in WB treated nuggets, while lightness decreased and redness increased in DAP treated nuggets. Moisture and protein content decreased significantly while crude fibre, total dietary fibre, insoluble dietary fibre, emulsion stability and cooking yield increased significantly in treated nuggets. Soluble dietary fibre was significantly higher and pH was significantly lower in DAP treated nuggets. It is concluded that dietary fibre enriched chicken nuggets with very good acceptability can be prepared by incorporating wheat bran and dried apple pomace each at 6% level.
Chicken nuggets, wheat bran, apple pomace, crude fibre, acceptability
