Use of pea and rice protein isolates as source of meat extenders in the development of chicken nuggets

摘要

Pea protein isolates (PPI) and rice protein isolates (RPI) were used as meat extendersat different concentration levels (3%, 6%, 9%, and 12%) for the development ofchicken nuggets and evaluation of their physicochemical and sensory properties.Protein value of pea and rice protein‐enriched nuggets ranged between 32.84%–39.31% and 39.23%–48.49%, respectively, which was high as compared to the control(34.99%). Moisture level ranged between 53.72% and 59.02%. Addition ofproteins did not show any effect on pH and ash contents of nuggets. All the treatmentsdisplayed significant increase in water holding capacity and decrease in cookingloss compared to the control samples. Cooking loss in PPI and RPI extendednuggets was found between 5.01%–11.12% and 3.85%–7.54%, respectively. Therewas no significant difference in the textural characteristics of extended nuggets. Alltreatments involving RPI gave high scores for “overall acceptability” of sensory score.However, PPI showed substantial issue in flavor in nuggets.