ICAR Research Data Repository for Knowledge Management
Evaluation of instrumental texture, colour and sensory qualities of chicken nuggets prepared with ground carrot
KRISHI: Publication and Data Inventory Repository
View Archive Info| Field | Value | |
| Title |
Evaluation of instrumental texture, colour and sensory qualities of chicken nuggets prepared with ground carrot
Not Available |
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| Creator |
SK Devatkal, S Sivakumar, AK Biswas, J Sahoo, MK Chatli
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| Subject |
Nugget, carrot, texture profile, hunter colour value, sensory score.
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| Description |
Not Available
This experiment was undertaken to study the effect of incorporation of carrot on quality characteristics of chicken nuggets. Results indicated that incorporation of 5% carrot in chicken nuggets formulation significantly (P < 0.05) improved hunter colour values, textural properties like hardness, gumminess, chewiness and sensory scores of colour and appearance. Thus the experiment indicated that use of carrot could be explored for the preparation of functional meat products. Not Available |
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| Date |
2021-07-14T10:28:28Z
2021-07-14T10:28:28Z 2008-01-01 |
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| Type |
Article
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| Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/47938 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
Indian Poultry Science Association
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