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http://krishi.icar.gov.in/jspui/handle/123456789/7260
Title: | Quality characteristics of low fat chicken nuggets: effect of slat substitute blend and pea hull flour. |
Other Titles: | Not Available |
Authors: | Verma A.K, Rituparna Banerjee and Sharma B.D |
ICAR Data Use Licennce: | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf |
Author's Affiliated institute: | ICAR::National Research Centre on Meat, Hyderabad |
Published/ Complete Date: | 2015-12-31 |
Project Code: | Not Available |
Keywords: | Physicochemical properties Texture profile analysis Pea hull flour Chicken nuggets |
Publisher: | Springer Link |
Citation: | Not Available |
Series/Report no.: | Not Available; |
Abstract/Description: | Effect of salt substitution (Treat I) and added pea hull flour (PHF) at 8 (Treat-II), 10 (Treat-III) and 12 % (Treat-IV) levels on the quality of low fat chicken nuggets (Control) was investigated. Replacement of NaCl significantly affected (P < 0.05) emulsion and product pH, emulsion stability, cooking yield, ash content while PHF had additional effect on moisture and protein. Dietary fibre content in the product significantly (P < 0.05) increased at each level of PHF. The colour parameters remained similar to control due to salt replacement while added PHF decreased their values. Textural properties were lower (P < 0.05) in the treated products. Addition of PHF significantly (P < 0.05) decreased cholesterol and glycolipids contents at 8 % and 12 % levels, respectively. Sensory evaluation exhibited that 40 % NaCl can efficiently be replaced and 8 % PHF can be incorporated as a source of fibre in low fat chicken nuggets without significant effect on various attributes. |
Description: | Not Available |
ISSN: | Not Available |
Type(s) of content: | Article |
Sponsors: | Not Available |
Language: | English |
Name of Journal: | Journal of Food Science and Technology |
NAAS Rating: | 7.95 |
Volume No.: | 52(4) |
Page Number: | 2288-2295 |
Name of the Division/Regional Station: | Not Available |
Source, DOI or any other URL: | Not Available |
URI: | http://krishi.icar.gov.in/jspui/handle/123456789/7260 |
Appears in Collections: | AS-NRCMeat-Publication |
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