Effect of Incorporation of Soluble Dietary Fibre on the Physico-Chemical and Sensory Properties of Chicken Nuggets

摘要

Studies were conducted to select a suitable soluble dietary fibre among lupin flour and oats bran for incorporating in functional chicken nuggets enriched with omega-3 eggs (OE). The lupin flour (Tt) and oats bran (T2) at 4 % level were used separately, as sources of soluble fibre in the formulation. The chicken nuggets added with dietary soluble fiber were evaluated for various physico-chemical characteristics, proximate composition and sensory properties and compared with control C, (without any functional ingredients) and C2 (enriched with 7.5 % OE). The enriched chicken nuggets differed significantly (P<0.05) from the unfortified chicken nuggets with respect to emulsion pH, product pH, cooking yield, moisture, protein and fat content. The lightness and yellowness values were significantly (P<0.05) higher for the chicken nuggets enriched with soluble dietary fibres than control (C,) but redness value was significantly lower than control (C,). Lupin flour at 4.0 % level adversely affected the appearance, colour, flavour and overall acceptability. Consumer preferred functional chicken nuggets can be made by incorporating 7.5 % OE and 4.0 % oats bran without deteriorating the nutritive and sensory qualities.