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KMID : 1134820160450050731
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Journal of the Korean Society of Food Science and Nutrition
2016 Volume.45 No. 5 p.731 ~ p.735
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Development of Chicken Nuggets Added with Wheat Fiber
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Kim Hack-Youn
Kim Gye-Woong
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Abstract
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This study aimed to investigate the effects of wheat fiber on the proximate composition, pH, color, texture profile analysis, and sensory properties of chicken nuggets. Chicken nugget samples were prepared by adding the following amounts of wheat fiber 0% (control), 1%, 2%, 3%, and 4%. The moisture and ash contents of samples increased with an increase in wheat fiber levels. Frying yield, redness, and yellowness of samples increased with increasing wheat fiber levels. On the other hand, protein and fat contents of sample decreased with an increase in wheat fiber levels. Furthermore, lightness decreased with an increase in wheat fiber levels. Hardness, cohesiveness, gumminess, and chewiness of samples increased with an increase in wheat fiber levels, and the sensory evaluation showed no significant differences between the control and samples containing wheat fiber. Therefore, usage of wheat fiber can improve quality characteristics of chicken nuggets.
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KEYWORD
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nugget, chicken, dietary fiber, wheat
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