Development and Quality Evaluation of Fiber-enriched Chicken Nuggets Incorporated with Ripened Banana Peel Powder and Cooked Unripe Plantain
DOI:
https://doi.org/10.48165/jms.2026.21.02.11Keywords:
Functional chicken nuggets, ripened banana peel powder, Plantain.Abstract
An attempt was made to prepare fiber-enriched chicken nuggets formulations with pre-standardized cooked shredded unripe plantain (CSUP) without peel (10%) and ripened banana peel powder (RBPP) and evaluate its combined effect of on the physico-chemical, proximate composition and sensory quality of fiber-enriched chicken nuggets by replacing chicken meat in the formulation. In this experiment, 10% CSUP without peel was further fiber enriched with 0, 1, 1.5 and 2% of RBPP. The emulsion stability, cooking yield, fat retention, ash and fiber content of CSUP without peel and RBPP incorporated chicken nuggets had significantly (PP<0.01) increased with increasing levels of incorporation.Emulsion pH, product pH, protein and fat content were decreased significantly (P<0.01) with increasing levels of CSUP without peel and RBPP in chicken nuggets. However, chicken nuggets incorporated with CSUP without peel had higher moisture retention values as compared to combination of CSUP without peel and RBPP. Chicken nuggets incorporated with 10% CSUP without peel plus 1% RBPP were rated better for all sensory attributes, except appearance and colour. Therefore, fiber-enriched chicken nuggets can be prepared by incorporating 10% CSUP without peel plus 1% RBPP, without affecting the physico-chemical and sensory characteristics of the product.
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