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Development and Quality Evaluation of Chicken Nuggets Incorporated with Finger Millet (Eleusine coracana)

M. Pavan Renuka Nayar Yamuna Kurian Kavitha Rajagopal T. Sathu C. Sunanda
Vol 9(7), 116-126
DOI- http://dx.doi.org/10.5455/ijlr.20190320085916

Current study involves the development of chicken nugget by replacing binder refined wheat flour by finger millet flour which has anti-diabetic, anti-oxidant, hypocholesterolaemic and anti-microbial effects. Aerobically packed treatment nuggets, R (replacement of refined wheat flour at 100 percent level) and MR (replacement of refined wheat flour at 50 percent level) were compared with aerobically packed control nugget, M (refined wheat flour alone) for physico-chemical and sensory attributes on 0, 30, 60, 90 and 120 days of frozen (-18±20C) storage. No spoilage was seen till 120 days in control and treatment nuggets. Cooking loss and dimension shrinkage was higher for treatment R. TBARS, texture profile and sensory evaluation proved finger millet flour could be successfully incorporated in chicken nuggets as a binder for providing novelty to the product.

Keywords : Finger Millet Refined Wheat Flour Thiobarbituric Acid Reacting Substances Tyrosine

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