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ABSTRACT

A study was conducted to standardize the optimum incorporation level of refined sunflower oil in the low salt chicken nuggets on the basis of physico-chemical and sensory properties. The refined sunflower oil was incorporated at 6%, 7% and 8% levels. Emulsion and product pH values did not differ significantly among treatments. There was gradual increase in the emulsion stability as the oil levels increased. The cooking yield increased significantly (P<0.01) with the increasing oil levels. Moisture per cent decreased significantly (P<0.01) with the increasing levels of sunflower oil, while fat per cent followed a reverse trend. Sensory evaluation revealed that incorporation of sunflower oil at higher levels resulted in non-significant increase (P>0.05) in various attributes. Although, the product with 8% added oil had better qualities, but owing to its higher fat content, 7% refined sunflower oil was adjudged as optimum for the low salt, low fat functional chicken nuggets.

Keywords: Chicken nuggets, physico-chemical properties, sensory qualities, sunflower oil