Malaysian Applied Biology Journal

  • Increase font size
  • Default font size
  • Decrease font size

49_03_08

E-mail Print PDF

Malays. Appl. Biol. (2020) 49(3): 61–69

 

QUALITY EVALUATION OF IMITATION CHICKEN NUGGETS

FROM GREY OYSTER MUSHROOM STEMS

AND CHICKPEA FLOUR


HUSAIN, H.1,2 and HUDA-FAUJAN, N.2*


1Department of Agrotechnology and Bio-industry, Politeknik Nilai,

71760 Nilai, Negeri Sembilan, Malaysia

2Food Biotechnology Programme, Faculty of Science and Technology,

Universiti Sains Islam Malaysia, Bandar Baru Nilai,

71800 Nilai, Negeri Sembilan, Malaysia

*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it


Accepted 3 September 2020, Published online 25 October 2020


ABSTRACT

This study was conducted to evaluate the quality of imitation chicken nuggets or ICNs formulated with grey oyster mushroom stems and chickpea flour. Four formulation of ICNs were prepared with the percentage of mushroom stems to chickpea flour were: A (60%:10%), B (55%:15%), C (50%:20%), and D (45%:25%). A commercial brand of chicken nugget was chosen as control experiment. All nuggets were analysed for nutritional and cooking properties as well as consumer preference. Results found that protein, fat, and carbohydrate contents of all ICNs were significantly lower (p<0.05) than control chicken nugget. However, the moisture, and crude fibre of all ICNs were significantly higher (p<0.05) than control chicken nugget. Results also showed that ICNs were significantly lower (p<0.05) in cooking loss but were significantly higher (p<0.05) in cooking yield and moisture retention than control chicken nugget. Hedonic test found that consumers did significantly prefer (p<0.05) control chicken nugget compared to all ICNs in attributes chicken aroma, texture, juiciness, taste, and overall acceptance as expected. The ICN B which contained 55% of grey oyster mushroom stems and 15% chickpea flour was the most preferred by consumers in term of texture, juiciness, taste, and overall acceptance compared to all ICNs. This findings suggested that grey oyster mushroom stems and chickpea flour have a great potential as alternative ingredients in ICNs formulation.


Key words: Imitation chicken nugget; vegetarian nugget; mushroom nugget; chicken nugget preference

 

Latest MABJ Issue

Vol 49(3) October 2020

coverphoto

Table of content

Latest news!

Malaysian Applied Biology is listed in the databases and indexed in Thomson Reuters Master Journal List, Elsevier, Mycite, Biosis, Zoological Records, UDLedge Life Science Index, CNKI, J-Gate and CABI.

Malaysian Applied Biology is indexed in Scopus since issue 41(1) 2012.

According to MyCite 2014 report, MABJ ranked 95 out of 142 Malaysian journals in terms of yearly impact factor.