Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein
In recent years, consumers' demand increases for healthier foods with nutritional benefits and similar taste to the origin. Thus, this study was conducted to evaluate the physicochemical properties and proximate composition as well as sensory properties of imitation chicken nuggets or ICNs. The...
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| Format: | Thesis |
| Language: | en_US |
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| Summary: | In recent years, consumers' demand increases for healthier foods with nutritional benefits and similar taste to the origin. Thus, this study was conducted to evaluate the physicochemical properties and proximate composition as well as sensory properties of imitation chicken nuggets or ICNs. The ICNs were formulated with different ratios of chickpea flour and textured vegetable protein (TVP). A commercial brand of chicken nugget was choose as control experiment to compare its characteristics with ICNs. Five formulation of ICNs were prepared with the ratios of chickpea flour to TVP of ICNs formulation were: A (30: 10), B (25: 15), C (20: 20), D (15: 25), and E (10: 30). All ICNs were found significantly lower (P<0.05) in cooking loss, lightness, hardness, chewiness, springiness, cohesiveness, and water activity compared to control nugget. However, all ICNs were higher (P<0.05) in yellow colour compared to control nugget. The ash, protein, and carbohydrate contents of ICNs were higher (P<0.05) compared to control nugget but were lower (P<0.05) in moisture and fat content. Despite this finding proved that ICNs provide high content of ash, protein, and carbohydrate as well as low fat but sensory profile using Quantitative Descriptive Analysis or QDA method found that ICN E (10 % chickpea flour and 30 % TVP) which contained the lowest chickpea flour found slightly similar (P>0.05) with control nugget in term of meat texture, tenderness, and juiciness. Hedonic test found that consumers also preferred (P>0.05) ICN E compared to other ICNs in term of texture, taste, and overall acceptance. This findings found that formulation of ICNs with chickpea flour with TVP could be accepted by consumers but further research should be focused on the optimized amounts of the chickpea flour in the ICNs. |
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