Optimization of dietary fiber enriched chicken nuggets for different cooking methods

Pathera, Ashok Kumar; Riar, Charanjit S.; Yadav, Swati; Sharma, Diwakar; Yadav, Yogender S.; Kumar, Manish

doi:10.1007/s11694-017-9517-2

Cited by 6 publications

(11 citation statements)

References 31 publications

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“… Yadav et al (2016) reported significantly (p<0.05) higher hardness and shear press values in corn bran added chicken sausages. Pathera et al (2017) observed an increase in firmness of chicken nuggets with an increase in wheat bran level in the formulation. Similarly, wheat bran addition increased the hardness and firmness values in beef patties ( Sariçoban et al, 2009 ) and meat balls ( Yilmaz, 2005 ) respectively.…”

Section: Resultsmentioning

confidence: 84%

“…The incorporation of albumen and oil increased the sensory quality. Pathera et al (2017) reported an increase in sensory scores of chicken nuggets with the increase in albumen and oil level in the formulation. Kalaikannan et al (2007) reported higher moisture and fat retention in chicken patties incorporated with egg albumen which improved the flavor, texture, and juiciness of the product.…”

Section: Resultsmentioning

confidence: 97%

“…The sensory quality of emulsion based meat products were also affected by the type of cooking methods ( Pathera et al, 2017 ). The steam cooked nuggets had shown comparatively higher sensory scores than oven and microwave cooked nuggets.…”

Section: Resultsmentioning

confidence: 99%

“…The use of cereals bran has been increased in a variety of emulsion based meat products in recent years. Previously, wheat and oat bran were added in chicken meat patties ( Talukder and Sharma, 2010 ), rice bran in the emulsified pork meatballs ( Huang et al, 2005 ), wheat bran in chicken nuggets ( Pathera et al, 2017 ), corn bran in chicken sausages ( Yadav et al, 2016 ), and wheat bran in beef patties ( Sariçoban et al, 2009 ). Cereals bran acts as a functional ingredient in meat products and it also helpful in reducing the cost of meat products.…”

Section: Introductionmentioning

confidence: 99%

“…The optimum level of ingredients can be obtained using the statistical tool response surface methodology. Previously, some researchers had studied the effects of ingredients on products quality and optimized the formulation for emulsion based meat products ( Murphy et al, 2004 ; Pathera et al, 2017 ; Sariçoban et al, 2009 ). The type of cooking techniques affects the quality of meat products.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

Pathera

Riar

Yadav

et al. 2018

Korean J Food Sci Anim Resour

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Response surface methodology was used to study the effect of egg albumen (5–15 g), vegetable oil (5–15 g), and corn bran (5–15 g) on sensory and textural (firmness and toughness) quality of chicken nuggets cooked by the oven, steam, and microwave methods. The egg albumen and vegetable oil had a positive linear effect but corn bran had a negative linear effect at p<0.01 on sensory overall acceptability scores of nuggets. Firmness and toughness scores were increased significantly (p<0.01) with the increase in corn bran level in the formulation. The optimum level of egg albumen, vegetable oil, and corn bran were obtained and validated. Cooking methods also affected the sensory and textural quality of nuggets. Steam cooked nuggets had higher values of sensory scores than oven and microwave cooked nuggets. Oven cooked nuggets showed higher values of firmness and toughness than steam and microwave cooked nuggets. Results of this study suggest that emulsion based meat products can be enriched with dietary fiber source like corn bran without compromising the sensory and textural quality of the products.

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Section: Resultsmentioning

confidence: 84%

Section: Resultsmentioning

confidence: 97%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

Pathera

Riar

Yadav

et al. 2018

Korean J Food Sci Anim Resour

Self Cite

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Characteristics of processed poultry products

Baéza

2020

World's Poultry Science Journal

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Optimization and evaluation of composite flour cookies prepared from germinated triticale, kidney bean, and chickpea

Sibian

Riar

2020

J Food Process Preserv

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Novel formulation of cookies from germinated legumes and triticale was developed by using central composite design of response surface methodology. Quality parameters like snap force, spread ratio, and overall acceptability were analyzed by varying the proportion of legumes. The design validated the feasibility of utilizing 15.13‐g germinated kidney bean and 34.50‐g chickpea flour per 100‐g cookies flour. Functional and pasting characteristics of novel composite flour formulation (CFF) varied significantly (p < .05) as compared to wheat flour (control) and found appropriate for cookie dough formation. Cookies prepared were good in nutritional attribute with improved protein and carbohydrates digestibility. Essential amino acid content of optimized cookies was higher due to germination and legume substitution. Composite flour cookies (CFC) had softer texture and acceptable color characteristics. Shelf life parameters of CFC varied significantly (p < .05) as compared to control wheat flour cookies (WFC), but were acceptable for 90 days. Practical applications Gluten sensitivity of the population shifted the paradigm of consumer acceptability from commonly available products to processed food with low gluten products. Processing of flour often resulted in reduced nutrition and its bioavailability. Cereal–legume composite flour provides an alternative to low gluten products with higher nutritional value. Processing techniques like germination combined with composite flours can improve the desired nutritional and functional attributes.

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Optimization of dietary fiber enriched chicken nuggets for different cooking methods

Cited by 6 publications

References 31 publications

Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

Effect of Egg Albumen, Vegetable Oil, Corn Bran, and Cooking Methods on Quality Characteristics of Chicken Nuggets Using Response Surface Methodology

Characteristics of processed poultry products

Optimization and evaluation of composite flour cookies prepared from germinated triticale, kidney bean, and chickpea

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