Abstract
Background: The present work was conducted to study the effect of incorporation of three different levels of black rice flour along with other non- meat ingredients on certain physico-chemical and sensory qualities of chicken nuggets. Methods: The chicken nuggets were prepared with the formulations i.e. control (0% black rice flour), T1 (1% black rice flour), T2 (3% black rice flour) and T3 (5% black rice flour). Emulsion stability (ES) and cooking yield were recorded for treated and control formulations on the day of preparation. The pH, water activity, TBARS value and sensory qualities were evaluated on day 1,5,10 and 15. Result: Addition of black rice flour at 1,3 and 5 per cent level resulted no adverse effect on physicochemical qualities of chicken nuggets. Sensory evaluation revealed that chicken nuggets could be prepared satisfactorily with addition of up to 5 per cent black rice flour without adversely affecting the organoleptic qualities of the products.
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