EVALUATION OF TEXTURE, COLOR, AND CHEMICAL COMPOSITION OF LOW-FAT CHICKEN NUGGETS FORTIFIED WITH QUINOA
Keywords:
Chicken nugget, Color, Functional food, Quinoa, TextureAbstract
Superfood quinoa can be utilized to produce novel, healthful meat products that are crucial for lowering the risk of chronic illnesses. Four low-fat, konjac-based nuggets fortified with 10% to 40% quinoa, viz., the control (without quinoa), were assessed for their textural properties and color chromaticity. In comparison to the control nugget, incorporating 10% quinoa increased the nugget's textural characteristics, including hardness, cohesiveness, springiness, and chewiness but lower lightness. Increasing to 20% to 40% quinoa made the nuggets have more deteriorated textural characteristics and a darker color. The use of quinoa can increase the fiber content and reduce the protein content of the nuggets. The finding reveals that the optimal addition of 10% quinoa can improve the nugget’s texture and fiber content. This provides basic information that has the potential to be scaled up to the industrial level.
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