Physicochemical and sensory properties of chicken nugget fortified with bamboo shoots powder

Shahidan, Norshazila and Che Rosly, Nur Syazreen Nabila and Zakaria, Zarinah and Rois Anwar, Nurul Zaizuliana and Mat Daud, Norlida and Hazahari, Noor Yuslida (2022) Physicochemical and sensory properties of chicken nugget fortified with bamboo shoots powder. Bioscience Research, 19 (Special Issue 1). pp. 135-150. ISSN 1811-9506 E-ISSN 2218-3973

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Abstract

Bamboo shoots consist of bioactive compounds such as flavonoids, vitamins and minerals which has potential to be used as functional ingredient in the development of functional food product. However, its physicochemical and sensory properties are still questionable once incorporated into food products. In this study, chicken nuggets added with different levels of bamboo shoot powder (0% as control, 3%, 6% and 9%) were produced. This study aims to analyse physicochemical and sensory properties of the fortified chicken nugget. The colour analysis of inside chicken nugget were observed and the value was ranged from 54.98 to 65.48 (L-value), -0.02 to 0.95 (avalue) and 11.19 to 18.77 (b-value) respectively. The crust colour were ranged from 39.23 to 45.55 for L value, 2.39 to 8.43 for a value and 18.33 to 18.78 for b value respectively. Chicken nuggets with 6% bamboo shoot powder had the lowest work of shear/toughness (3.27 N/mm s), while the highest value was recorded in the control sample (6.26 N/mm s). Chicken nuggets with 6% bamboo shoot powder had the lowest value of firmness (0.64 N/mm), meanwhile the highest value was recorded in control treatment (1.39 N/mm). The proximate composition showed that fortified chicken nugget had a significant (p<0.05) increased in the amount of protein up to 21.67%, fibre was increased up to 2.18%, and carbohydrates content increased up to 12.68% from the control treatment. Significant (p<0.05) decreased in fat content was observed in chicken nugget from 8.16% in control treatment to 4.87% in 9% chicken nugget fortified with bamboo shoot powder. The highest score of all parameters for sensory properties in terms of appearance, colour, aroma, flavour and overall acceptability belongs to the control sample (6.36) which was ‘moderately like’, followed by chicken nugget fortified with 3% bamboo shoots powder (5.64) which was ‘slightly like’. From the result obtained, it can be concluded that fortifying chicken nuggets with bamboo shoot powder had increased the product's nutritional value and its acceptability was acceptable only up to 3% of fortification.

Item Type:	Article (Journal)
Uncontrolled Keywords:	Physicochemical properties, Sensory analysis, Chicken nugget, Bamboo shoots, Fortification, Colour, Texture
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture T Technology > TX Home economics > TX341 Nutrition. Foods and food supply
Kulliyyahs/Centres/Divisions/Institutes (Can select more than one option. Press CONTROL button):	International Institute for Halal Research and Training (INHART)
Depositing User:	Noor Yuslida Hazahari
Date Deposited:	10 Oct 2023 14:32
Last Modified:	10 Oct 2023 14:34
URI:	http://irep.iium.edu.my/id/eprint/107381

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