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
DOI:
https://doi.org/10.34117/bjdv6n10-087Keywords:
Bactris gasipaes, Fiber, Texture profile, Sensorial properties, Principal component analysis.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.References
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