Development of chicken meat nuggets by incorporating pumpkin seed powder and chia seed powder

Abstract

A study was conducted to develop chicken meat nuggets by incorporating pumpkin seed powder (PSP) at 3% (3P), 6% (6P) and 9% (9P) levels and chia seed powder (CSP) at 2% (2C), 4% (4C) and 6% (6C) levels to minced chicken meat individually. Sensory, physico-chemical and nutritional quality attributes of developed chicken nuggets were studied. Sensory scores of treatments 3P, 6P, 2C and 4C were statistically similar to control with overall acceptability (OAA) between very good to excellent. All treated nuggets had significantly lower lightness values, redness of 9P treatment was significantly higher while treatments 6P, 9P and 6C had significantly higher yellowness values. Firmness and toughness increased in PSP and decreased in CSP treated nuggets. PSP treated nuggets also had higher hardness values. A remarkable surge in water holding capacity, emulsion stability and crude fibre content was noticed in treated nuggets. Treatments 6P, 9P, 4C and 6C had remarkably higher cooking yield and lower moisture content. Protein content was non significantly higher in PSP incorporated nuggets. Treatment 9P also had significantly higher ash content. All treated nuggets (except treatment 3P) had remarkably greater total phenolics content than control. It is concluded that healthier chicken nuggets with very good acceptability and significantly higher cooking yield, dietary fibre and phenolic content can be prepared by incorporating pumpkin seed powder at 6% level and chia seed powder at 4% level to chicken meat.