ICAR Research Data Repository for Knowledge Management
Quality evaluation of functional chicken nuggets incorporated with ground carrot and mashed sweet potato
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View Archive Info| Field | Value | |
| Title |
Quality evaluation of functional chicken nuggets incorporated with ground carrot and mashed sweet potato
Not Available |
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| Creator |
Bhosale, S. S. Biswas,A. K., Sahoo, J., Chatli, M. K., Sharma, D. K. and Sikka S. S.
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| Subject |
chicken meat nuggets, carrot, sweet potato, dietary fiber, b-carotene, color, texture
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| Description |
Corresponding Author
This study was envisaged to evaluate the effect of ground raw carrot (0%, 5%, 10% and 15%) and mashed sweet potato (0%, 5%, 10% and 15%) as functional ingredients on the quality of chicken meat nuggets. The products were evaluated for physicochemical quality, proximate composition, nutritive value, sensory quality as well as color and texture profile analyses. Additions of either raw carrot or mashed sweet potato represent an improvement in the nutritional value and have some beneficial effects due to the presence of dietary fibers and b-carotene. They were also found to be effective in sustaining the desired cooking yield and emulsion stability. Treated samples showed lower (p>0.05) protein, fat and ash contents but higher (p Not Available |
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| Date |
2023-05-16T08:27:37Z
2023-05-16T08:27:37Z 2011-03-17 |
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| Type |
Research Paper
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| Identifier |
Not Available
1082-0132 http://krishi.icar.gov.in/jspui/handle/123456789/77482 |
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| Language |
English
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| Relation |
Not Available;
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| Publisher |
SAGE
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