Development of High-Fiber, Low Fat Chicken Nuggets

Alrawashdeh, Hamza; Abu-Alruz, Khaled

doi:10.7455/ijfs/11.2.2022.a8

Cited by 3 publications

(3 citation statements)

References 33 publications

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“…However, these authors were also able to verify that in the formulation containing soybean oil, the lipid content is about 30% to 41% lower than the content of commercial chicken nuggets. Alrawashdeh & Abu-Alruz (2022) verified the produce low-fat and high-fibre chicken nuggets by adding dietary fibres and, at the same time, reducing chicken skin in varying proportions (30 -0%), observed that the complete replacement of chicken skin with 15% of fibres, reduced the fat content in 31.24%.…”

Section: Improvement Of the Lipid Profilementioning

confidence: 82%

Strategies for producing healthier chicken nuggets - a review

Barros,

Trindade

2023

Braz. J. Food Technol.

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The aim of this review was to address some alternatives that can be applied to turn chicken nuggets into healthier products. One of the alternatives is to reduce the sodium content in nuggets by replacing sodium chloride with other salts, without affecting their sensory and technological properties, and to balance the consumption of mineral salts in the body. The addition of fibres can improve nutritional and functional properties when incorporated into meat products because they increase water and oil retention capacities. Reformulation of meat products by adding vegetable oils with low saturated and high unsaturated fatty acids contents makes breaded meat products healthier. The oil absorption by foods during frying can be reduced by the use of coating systems that serve as a barrier to protect the product. Therefore, different strategies have been used with the aim of making chicken nuggets healthier, due to the addition of functional compounds, the reduction in the fat content, the improviment in the lipid profile, the reduction of the sodium content in the nuggets and the increasing in the consumption of minerals. It is expected that new studies can be evaluated and applied within the industrial scale that can serve the entire population, even though it is a fried meat product, but that has a reduced sodium content and high functional compounds.

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Section: Improvement Of the Lipid Profilementioning

confidence: 82%

Strategies for producing healthier chicken nuggets - a review

Barros,

Trindade

2023

Braz. J. Food Technol.

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“… Binding and structural support, depending on the type of DF source, can hold meat pieces together in processed products like burgers, sausages, and meatballs. Improving the structure of processed meat can enhance textural properties like cohesiveness [ 67 ], reduce cooking losses [ 67 , 68 ], and improve the overall stability [ 69 ] and yield of processed meats over time and their mouthfeel [ 6 ]. Fat replacement: fats contribute to the texture and mouthfeel of meat, and fibers can mimic some of these properties.…”

Section: Effect Of Dietary Fibers On the Texture Of Hybrid And Proces...mentioning

confidence: 99%

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives

Marczak,

Mendes

2024

Foods

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The search for alternative sources of plant-based ingredients to improve the textural and sensory properties of plant-based meat alternatives (PMAs) is a growing trend, with the potential to enhance the sustainability of global food systems. While much focus has been placed on plant-based proteins, it is known today that dietary fibers (DFs) can also play a key role in the textural and other physicochemical properties of traditional processed meat products and PMAs. This review examined the latest scientific literature regarding the advantages of using DF in food. It showcases the latest applications of DF in processed meats, PMAs, and the effects of DF on the functional properties of food products, thereby aiming to increase DF applications to create improved, healthier, and more sustainable meat and PMA foods. The predominant effects of DF on PMAs and processed meats notably include enhanced gel strength, emulsion stability, improved water-holding capacity, and the formation of a uniform, porous microstructure. DF also commonly enhances textural properties like hardness, chewiness, springiness, and cohesiveness. While the impact of DF on processed meats mirrors that of PMAs, selecting the right DF source for specific applications requires considering factors such as chemical structure, solubility, size, concentration, processing conditions, and interactions with other components to achieve the desired outcomes.

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“…Resistant starch is the non-digestible fraction of starch that is fermented and converted into short-chain fatty acids in the colon [6]. With the worldwide daily consumption of dietary fibers below the recommended dietary allowances [7], there is an increased demand for food to be formulated to contain high dietary fibers and particularly resistant starch. There are five types of resistant starch: physically inaccessible starch (RS1), crystalline starch (RS2), retrograded starch (RS3), modified starch (RS4), and long amylose chain combined with free fatty acids (RS5) [6].…”

Section: Introductionmentioning

confidence: 99%

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread

Abu-Alruz

2023

Potr. S. J. F. Sci.

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There is an increasing trend in formulating food to contain dietary fibers and particularly resistant starch. Saj bread (a type of flatbread baked on a plate placed directly on fire) is a potential candidate to act as a vehicle for delivering resistant starch. This study aimed to investigate the effects of using composite flour containing wheat flour substituted with different levels (0, 5, 10, 15, and 20%) of green banana pulp flour "GBPF" on some physicochemical properties of flour (moisture, ash, wet and dry gluten content, gluten index, falling number, and farinograph parameters) and the quality of saj bread as measured by CIELAB color space, texture (stretchability and texture profile analysis "TPA"), and sensory properties. The texture of the saj bread was monitored during three days of storage. Composite flour moisture content and falling number were unaffected by wheat flour substitution with GBPF, while dry gluten content decreased significantly for composite flour containing 15% or more GBPF. With increasing wheat flour substitution level with GBPF, dough stability decreased. For saj bread color, the L* and b* values decreased with increasing substitution levels, while a* and ∆E*ab values increased. With increasing substitution levels, the stretchability of bread decreased, and all tested TPA parameters increased. With increasing saj bread storage time, the stretchability of bread decreased, and all TPA parameters increased except cohesiveness which decreased. Using composite flour improved bread taste and odor scores and decreased color acceptability scores. Texture and overall acceptability scores were not affected. In conclusion, GBPF can potentially substitute up to 20% wheat flour without negatively affecting saj bread quality.

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Development of High-Fiber, Low Fat Chicken Nuggets

Cited by 3 publications

References 33 publications

Strategies for producing healthier chicken nuggets - a review

Strategies for producing healthier chicken nuggets - a review

Dietary Fibers: Shaping Textural and Functional Properties of Processed Meats and Plant-Based Meat Alternatives

Effects of using composite flour containing wheat flour with different levels of green banana pulp flour on the quality of saj flatbread

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