1Department of Veterinary Public Health and Epidemiology, Veterinary College, KVAFSU, Hassan, Karnataka, India
2Department of Livestock Products and Technology, Veterinary College, KVAFSU, Hassan, Karnataka, India
3Department of Livestock production and Management, Veterinary College, KVAFSU, Hassan. Karnataka, India
*Corresponding author: Deepak SJ., E-Mail: disjdeepak@gmail.com
Online published on 7 December, 2018.
The present study was taken up to enrich the fiber and healthy fatty acid content in chicken nuggets with addition of flaxseed flour. The chicken emulsion is prepared with fortification of flaxseed at different level viz., 1.0, 2.5, 5.0 and 10.0 percent respectively. The products were subjected for proximate analyses, physio-chemical and sensory analysis. The samples were analyzed as raw emulsion batter and cooked chicken nuggets. On analysis of proximate composition of nuggets the moisture retention, fiber, ash and fat content has significantly (p<0.05) increased. The pH and TBARS values represent stability and found to be low in flaxseed fortified chicken nuggets. The sensory acceptability with 2.5 percent addition of flaxseed had higher acceptance compared to others. The present study concludes that 2.5 percent addition of flaxseed has increased the nutritive value of chicken nuggets without much affecting the sensory acceptability of the product and increased level leads to sensory rejection.
Chicken nuggets, Fiber rich, Functional food, Nutritive value, Proximate composition
