The incorporation of green peas as the source of dietary fiber in developing functional chicken nuggets

Hana Mohd Zaini and Sylvester Mantihal and Wen, Fiona Yah Ng and Wolyna Pindi (2021) The incorporation of green peas as the source of dietary fiber in developing functional chicken nuggets. Journal of Food Processing and Preservation, 45 (5). pp. 1-7. ISSN 1745-4549

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Abstract

The effect of green peas (Pisum sativum) on the physicochemical and sensory properties of chicken nuggets was studied. Five formulations were developed in accordance to the incorporation of different percentages of green peas which include control formulations (GPC = 0%, GP3 = 3%, GP6 = 6%, GP9 = 9%, GP12 = 12%). The addition of green peas increases the total dietary fiber (TDF) in the chicken nugget formulation. The incorporation of fiber from green peas altering the physical properties of the sample as an increase in hardness was observed in treated sample with 12% wt/wt green peas (3.243 ± 0.490 N). Based on the sensory scores, there was no significance difference (p < .05) recorded for the attribute of texture. GP9 (9% green peas) was found to be the optimum formulation as it achieved the highest overall acceptance. Green peas are a potential ingredient that can enhance the dietary fiber, improve the texture, and produce appealing sensory properties of chicken nuggets.

Item Type: Article
Uncontrolled Keywords: Green Peas , Chicken Nuggets , Total Dietary Fiber
Subjects: Q Science > QK Botany
S Agriculture > SB Plant culture
T Technology > TX Home economics > TX1-1110 Home economics > TX341-641 Nutrition. Foods and food supply
Divisions: FACULTY > Faculty of Food Science and Nutrition
Depositing User: SAFRUDIN BIN DARUN -
Date Deposited: 16 Jun 2021 17:17
Last Modified: 16 Jun 2021 17:17
URI: http://eprints.ums.edu.my/id/eprint/27278

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