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| Content Provider | Springer Nature Link |
|---|---|
| Author | Kumar, Vinay Biswas, Ashim Kumar Sahoo, Jhari Chatli, Manish Kumar Sivakumar, S. |
| Copyright Year | 2011 |
| Abstract | The present study was envisaged to investigate the effect of green banana (GBF) and soybean hulls flours (SHF) on the physicochemical characteristics, colour, texture and storage stability of chicken meat nuggets. The addition of GBF and SHF in the nugget formulations was effective in sustaining desired cooking yield and emulsion stability besides nutritional benefits. Protein and fat contents were decreased (p > 0.05), but fibers and ash contents was increased (p < 0.05) amongst treatments. The flour formulated samples were lighter (L* value) less dark (a*) than control. Textural values were affected significantly. On storage, samples with GBF showed lower pH (p > 0.05%) than control and treatments. Lipid oxidation products, however, unaffected (p > 0.05) but increased in all samples over storage time. Flour treatments showed a positive impact in respect to microbiological quality, however, sensory evaluation indicated comparable scores for all attributes at all times. So, incorporation of GBF and SHF in the formulation could improve the quality and storage stability of chicken nuggets. |
| Starting Page | 1058 |
| Ending Page | 1068 |
| Page Count | 11 |
| File Format | |
| ISSN | 00221155 |
| Journal | Journal of Food Science and Technology |
| Volume Number | 50 |
| Issue Number | 6 |
| e-ISSN | 09758402 |
| Language | English |
| Publisher | Springer India |
| Publisher Date | 2011-07-01 |
| Publisher Place | India |
| Access Restriction | One Nation One Subscription (ONOS) |
| Subject Keyword | Nuggets Banana flour Soybean hulls Storability Food Science Nutrition Chemistry/Food Science |
| Content Type | Text |
| Resource Type | Article |
| Subject | Food Science |
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