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...

Full description

Saved in:

Bibliographic Details
Main Author:	Nur Sharima Binti Abdullah
Format:	Thesis
Language:	en_US
Subjects:	Food conservation > Analysis chickpea flour Biotechnology.
Tags:	Add Tag No Tags, Be the first to tag this record!

id	my-usim-ddms-12716
record_format	uketd_dc
spelling	my-usim-ddms-127162024-05-29T04:42:54Z Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein Nur Sharima Binti Abdullah 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. Universiti Sains Islam Malaysia 2016 Thesis en_US https://oarep.usim.edu.my/handle/123456789/12716 https://oarep.usim.edu.my/bitstreams/aea4451a-3159-4fd1-9746-80e70c56711e/download 8a4605be74aa9ea9d79846c1fba20a33 Food conservation -- Analysis chickpea flour Biotechnology.
institution	Universiti Sains Islam Malaysia
collection	USIM Institutional Repository
language	en_US
topic	Food conservation -- Analysis chickpea flour Biotechnology.
spellingShingle	Food conservation -- Analysis chickpea flour Biotechnology. Nur Sharima Binti Abdullah Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein
description	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.
format	Thesis
author	Nur Sharima Binti Abdullah
author_facet	Nur Sharima Binti Abdullah
author_sort	Nur Sharima Binti Abdullah
title	Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein
title_short	Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein
title_full	Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein
title_fullStr	Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein
title_full_unstemmed	Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein
title_sort	physicochemical and sensory properties of imitation chicken nuggets produced from chickpea flour anf textured vegetable protein
granting_institution	Universiti Sains Islam Malaysia
_version_	1812444804989059072

Physicochemical and Sensory Properties of Imitation Chicken Nuggets Produced from Chickpea Flour anf Textured Vegetable Protein

Similar Items