Quality evaluation of chicken nuggets formulated with green banana and soybean hulls flours
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The study was envisaged to investigate the effect of green banana flour (GBF), soybean hulls flour (SHF) and 50:50 combination of both the flours on the quality of chicken nuggets. The samples were formulated with each of 4% added flour, and evaluated for pH, emulsion stability, cooking yield, TBARS value, FFA content, microbiological quality, proximate composition, colour, texture and sensory characteristics. Samples with individual flour resulted in greater (P<0.05) emulsion stability and cooking yield but lower (P<0.05) TBARS value, FFA content and standard plate counts than control samples. Control samples had lowest moisture and ash contents but highest protein and fat contents. Addition of these flours also represents an improvement in their nutritional quality by reducing energy value and may have beneficial effects due to presence of dietary fibers. Hunter colour value lightness (L*) and redness (a*) were decreased significantly (P<0.05) by the addition of combination of flours while their yellowness (b*) values were unaffected. Instrumental texture values were mostly unaffected; however, flour combination significantly reduced textural values for all the parameters, except resilience. Results of sensory evaluation indicated comparable scores for all attributes. So, GB and SH flour could find their way in food industry to improve quality of meat products, also comply better acceptability by the consumers.
Chicken nugget, banana, soybean hull, dietary fiber, colour, texture.