Year: 2018 | Month: February | Volume 8 | Issue 1
Effect of Flaxseed Flour on Physio-chemical and Sensory Acceptability of Chicken Nuggets
Abstract:
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.
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
