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Effect of Indian Brown Seaweed (Sargassum sps) on the Quality of Kodo Millet Incorporated Chicken Nuggets

C. Vasanthi V. Appa Rao R. Narendra Babu P. Sriram R. Karunakaran
Vol 10(7), 26-34
DOI- http://dx.doi.org/10.5455/ijlr.20200518040518

The current study envisages the antioxidant fortification in Kodo millet incorporated functional chicken meat nuggets by incorporation of Sargassum tenerrimum, an Indian Brown Seaweed at three levels viz., 0.25% (T1), 0.5% (T2) and 0.75% (T3). Product characteristics like emulsion stability and product yield; physico-chemical, organoleptic quality characteristics and invitro antioxidant activity by DPPH radical scavenging activity were assessed. The statistical analysis of the results using SPSS software (IBM) revealed non-significant improvement of product and physico-chemical characteristics in the treatment nuggets reflected that the inclusion of the brown seaweed did not affect the quality characteristics of seaweed incorporated chicken meat nuggets. Significant decrease in L* and a* and increase in b* values were observed due to the pigment phycopine, a brown pigment and xanthophylls, a yellow pigment which contributes to the dark colour to the product. Significant increase in hardness and adhesiveness of treated nuggets were observed with increasing levels of incorporation of S. tenerrimum. The significant (P<0.01) increase in the antioxidant activity revealed the stability of antioxidant potential of S. tenerrimum in cooked nuggets. Based on the results of the organoleptic scores, the inclusion of 0.5 per cent of S. tenerrimum was concluded as an optimum level to be incorporated for the acceptability of the chicken nuggets to achieve the functional benefits of antioxidant activity and health of the consumers.


Keywords : DPPH Radical Scavenging Activity Indian Brown Seaweed Nugget Organoleptic Quality Physico-Chemical Quality Sargassum Species

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