The Influence of Quinoa and Time of Chopping Process on Quality of Low-fat Chicken Nuggets
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Abstract
The research study focused on the effect of quinoa on the physical characteristics of the low-fat nuggets' quality, including cooking yield, emulsion stability, moisture, pH, shrinkage, firmness, and color. The quinoa was added to the nugget at 10% quinoa, and the tested nuggets were processed with varied chopping time including 3 (standard process), 5 and 7 minutes. In comparison to the control nugget (3 minutes), the nugget with quinoa exhibited a rise in cooking yield, emulsion stability, and firmness, as well as a decrease in shrinkage and lightness. Increasing the chopping time to 5 minutes significantly increased the cooking yield and emulsion stability; however, a lengthy (7 minutes) chopping process could decrease these two parameters. At the same time, other physical characteristics were comparable. The 10% quinoa nugget with 5 minutes of chopping is the best formulation, providing less thiobarbituric acid after four weeks of storage (10 – 12 ºC).
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