Year: 2022 | Month: April | Volume 12 | Issue 2

Development and Evaluation of Quality Characteristics of Meat Nuggets Prepared with Inclusion of Nelumbo nucifera Root Powder

Shardanand Verma Akhilesh K. Verma Pramila Umaraw V. P. Singh Varsha Vihan Chirag Singh
DOI:10.30954/2277-940X.02.2022.7

Abstract:

Present study was conducted to evaluate the effect of inclusion of Nelumbo nucifera powder into formulation of chicken nuggets at four different levels viz. Control (0 % C), 1.5 % (T1), 3.0 % (T2) and 4.5 % (T3). Different quality parameters were evaluated to access the effect of incorporation of Nelumbo nucifera powder in fiber-enriched chicken meat emulsion (pH, emulsion stability, moisture, fat), as well as in cooked chicken meat nuggets viz. physico-chemical properties, cooking determinants, proximate compositions and sensory quality attributes. Additions of Nelumbo nucifera showed higher (P < 0.05) pH value in treated groups than control and represent an improvement in significantly (P < 0.05) in cooking yield and emulsion stability. Nelumbo nucifera root powder added groups showed comparatively lower (P > 0.05) in protein, fat and energy values but significantly higher (P < 0.05) in ash, fiber,moisture carbohydrate, moisture retention, fat retention and moisture protein ratio than control. Sensory panelist rated significantly higher (P < 0.05) score for T2 (3 % Nelumbo nucifera) juiciness, texture and overall acceptability than other groups. Results concluded that, Nelumbo nucifera at 3.0 % added level have better potential as source of dietary fibers without compromising quality characteristics of meat nuggets and with effecting eating quality of meat nuggets.

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