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Development of Chicken Nuggets Added with Wheat Fiber
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밀 식이섬유(Wheat Fiber)를 첨가한 치킨너겟 개발

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Type
Academic journal
Author
Hack-Youn Kim (공주대학교) Gye-Woong Kim (공주대학교)
Journal
The korean Society of Food Science and Nutrition Journal of the Korean Society of Food Science and Nutrition Vol.45 No.5 KCI Accredited Journals SCOPUS
Published
2016.5
Pages
731 - 735 (5page)

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Development of Chicken Nuggets Added with Wheat Fiber
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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.
#nugget #chicken #dietary fiber #wheat

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ABSTRACT
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재료 및 방법
결과 및 고찰
요약
REFERENCES

References (24)

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Kim HY, Kim KJ, Lee JW, Kim GW, Choe JH, Kim HW, Yoon Y, Kim CJ. 2015. Quality evaluation of chicken nugget formulated with various contents of chicken skin and wheat fiber mixture. Korean J Food Sci An 35: 19-26. google schola Costa RM, Oliveira FAR. 1999. Modeling the kinetics of water loss during potato frying with a compartmental dynamic model. J Food Eng 41: 177-185. google schola Moreira RG, Palau JE, Sun X. 1995. Deep-fat frying of tortilla chips: an engineering approach. Food Technol 49: 146- 150. google schola Ozvural EB, Vural H. 2008. Utilization of interesterified oil blends in the production of frankfurters. Meat Sci 78: 211- 216. google schola Vural H, Javidipour I, Ozbas OO. 2004. Effects of interesterified vegetable oils and sugarbeet fiber on the quality of frankfurters. Meat Sci 67: 65-72. google schola

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