Optimization of dietary fiber enriched chicken nuggets for different cooking methods

摘要

The objective of the study was to evaluate the effect of ingredients on quality characteristics of chicken nuggets cooked by oven, steam and microwave methods. The effect of ingredients i.e. egg albumen (5-15 g), fat (5-15 g) and wheat bran (5-15 g) was also assessed to determine the optimum ingredient level using the response surface methodology along with sensory overall acceptability (OAA), firmness and toughness as dependent variables. The optimum level of egg albumen, fat and wheat bran were obtained. The variables showed an interaction effect on the response for the development of chicken nuggets enriched with dietary fiber. Egg albumen and fat showed positive linear effects on OAA and negative linear effects on firmness and toughness while wheat bran had a negative linear effect on OAA and positive linear effect on firmness and toughness. The chicken nuggets enriched with dietary fiber with additional functional attributes can be a good choice for the manufacturers to make it viable commercially.