Characterization of chicken nuggets with the addition of flour from peach palm by-product / Caracterização de nuggets de frango com adição de farinha de subproduto de palmito pupunha

Larissa Echeverria, Jessica da Mata Rigoto, Barbara Daniele Almeida Porciuncula, Beatriz Cervejeira Bolanho Barros

Abstract


The aim of this study was to evaluate the potential of using the peach palm by-product (FPP), fiber-rich flour, to promote the nutritional enrichment of chicken nuggets. The formulations were produced by replacing chicken skin by FPP, at levels of 0 (control), 4, 8 and 12%. Texture, physicochemical and sensorial properties were evaluated. The contents of dietary fiber and ashes increased due to the addition of FPP (p<0.05), while the protein content was similar among the tested formulations (p>0.05). With the addition of FPP to nuggets there was a decrease in fat content and weight loss, while the values of yield and emulsion stability increased. The formulations with FPP addition had higher values of luminosity (L*) and chromacity b* and lower value of a* than the control sample. The texture profile analysis indicated that hardness, gumminess and chewiness increased due to the addition of FPP, not interfering in springiness. Nugget formulations containing 4% and 8% FPP were well accepted by the tasters, with a sensorial acceptance index ≥ 70%. According to principal component analysis the formulation containing 4% of FPP addition in replacement of chicken skin can be considered more viable than the other tested formulations.

Keywords


Bactris gasipaes, Fiber, Texture profile, Sensorial properties, Principal component analysis.

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References


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DOI: https://doi.org/10.34117/bjdv6n10-087

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