Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation

Amorim, Danyelly Silva; Amorim, Isabelly Silva; MONTEIRO, Jamille de Sousa; Castro, Vinícius Costa Gomes de; Braga, Adriano Cesar Calandrini; Silva, Bruna Almeida da

doi:10.1590/fst.62422

Cited by 3 publications

(3 citation statements)

References 41 publications

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“…However, fish liver is rich in polyunsaturated and w-3 fatty acids, which have various health benefits ( Pateiro et al, 2020 ). Recently, a study was conducted to increase the nutritional value of chicken nuggets by meat breading, increasing the overall fat content ( Amorim et al, 2022 ).…”

Section: Discussionmentioning

confidence: 99%

Formulation of Chicken Nuggets Supplemented with Mutton and Fish Livers: Insights from Antioxidant and Textural Studies

Mehmood,

Asghar,

Mujahid

et al. 2024

Prev. Nutr. Food Sci.

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The use of byproducts from the food industry and the investigation of substitute sources are becoming progressively significant in fulfilling the consumer demand for animal-based protein. This study aimed to investigate the nutritional value of mutton and fish livers and their future application as a source of high-added-value proteins for supplement formulation. We performed compositional analysis (moisture, ash, crude protein, crude fat), free fatty acid (FFA) analysis, and 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, and the color, peroxide value (POV), and total phenolic composition (TPC) were assessed to evaluate the nutritional value and shelf stability of mutton and fish livers. The optimized proximate and kinetics were later used to develop chicken nuggets with different percentages of mutton and fish liver added. The formulation was tested for the textural and organoleptic properties of value-added chicken nuggets that predict consumer acceptability. Comparative analysis of the variance between mutton and fish liver showed a highly significant ( P <0.01) decrease in moisture, ash, protein, fat, DPPH, and TPC at different days and hours. The mutton liver had relatively high antioxidant potential (25.9% DPPH and 154-mg GAE/100 g TPC) compared with the fish liver. However, the fish liver’s FFA and POV (2.4% for both) were higher than those of the mutton liver. The results showed that, after formulation, an increase in the amount of liver led to a highly significant ( P <0.01) rise in the nutritional value of the nuggets, including a 1.5%∼2.0% increase in protein content. This research indicates that valuing mutton and fish liver as a protein replacer in processed foods can be useful in developing healthy food products.

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Section: Discussionmentioning

confidence: 99%

Formulation of Chicken Nuggets Supplemented with Mutton and Fish Livers: Insights from Antioxidant and Textural Studies

Mehmood,

Asghar,

Mujahid

et al. 2024

Prev. Nutr. Food Sci.

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“…The production of flour from industrial byproducts is an alternative method to reduce post-harvest losses [57]. The utilization of fruit peels that do not meet commercial standards helps minimize post-harvest losses, contributing to a more efficient use of agricultural resources.…”

Section: Mango Peel Flourmentioning

confidence: 99%

Mango Peel: An Eminent Food Source

Jain N. R.

2024

JNFP

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India has been cultivating mangoes for over 4000 years, and among tropical fruits, mango stands out as the most popular dessert globally. The perishable nature of mangoes, characterized by a relatively short post-harvest lifespan, makes it an ideal fruit for processing. Indeed, mango processing generates a significant amount of peel as a by-product. However, this peel, often considered waste, contributes to environmental pollution as landfills. Interestingly the peel has emerged as an eminent and underexplored food source with a multitude of potential benefits. It can be utilized to create valuable post-harvest value-added products. This review systematically examines the nutritional composition, bioactive compounds, and functional properties present in mango peel. The peel of the mango fruit is found to be rich in dietary fibers, vitamins, minerals, and various phytochemicals such as polyphenols and carotenoids, which contribute to its potential health-promoting properties. Additionally, the antioxidant and antimicrobial activities associated with mango peel highlight its potential applications in food preservation and as a natural additive. The review also discusses the potential use of mango peel extracts in the development of functional foods and nutraceuticals. Furthermore, the sustainable utilization of mango peel as a value-added product aligns with the principles of circular economy and waste reduction. This comprehensive exploration of mango peel as a valuable food source underscores the need for further research and development to unlock its full potential, promoting a more sustainable and holistic approach to food utilization.

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“…The production of flour from fruits that do not reach commercial quality is an alternative method to reduce post-harvest losses (Amorim et al, 2022). The production of mango flour reduces free water, resulting in an increased time-to-market and concentrating health-promoting nutrients.…”

Section: Introductionmentioning

confidence: 99%

Nutritional and technological properties of pulp and peel flours from different mango cultivars

Izidoro

Leonel

et al. 2023

Food Sci. Technol

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Global mango production generates significant agricultural and industrial waste, including non-standard fruits and peels. Herein, flours obtained from the immature fruits of four mango cultivars (Haden, Keitt, Parwin, and Tommy Atkins) were characterized for their physicochemical properties with the goal of valorization as an ingredient in functional food products. Regardless of cultivar, the peel flours represented excellent sources of fiber, with notable calcium, magnesium, manganese, carotenoids, and antioxidant contents as well as high percentage of large particles and good water retention capacity. Pulp flours exhibit high starch content, light color, and fine granulometry. The mango cultivars strongly interfered with the differentiation of the mango peel and pulp flours. The results presented herein show that understanding the characteristics of flours obtained by processing different parts of the fruits of various cultivars can produce composite mango flours with different nutritional and technological properties, expanding their possible uses in food products and driving sustainable agricultural production in terms of efficient crop waste management.

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Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation

Cited by 3 publications

References 41 publications

Formulation of Chicken Nuggets Supplemented with Mutton and Fish Livers: Insights from Antioxidant and Textural Studies

Formulation of Chicken Nuggets Supplemented with Mutton and Fish Livers: Insights from Antioxidant and Textural Studies

Mango Peel: An Eminent Food Source

Nutritional and technological properties of pulp and peel flours from different mango cultivars

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