Effect of Inulin and Microcrystalline Cellulose on Oil Absorption, Texture and Sensory Characteristics of Prebiotic Chicken Nuggets

Subject Areas : Microbiology

P. Azizi ¹ (M. Sc. Graduated of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Unit, Islamic Azad University, Varamin, Iran)
L. Nateghi ² (Associate Professor of the Department of Food Science and Technology, Faculty of Agriculture, Varamin-Pishva Unit, Islamic Azad University, Varamin, Iran.)

Received: 2021-01-12 Accepted : 2021-01-12 Published : 2020-12-21

Keywords: Functional Chiken Nuggets, Hydrocolloid Materials, Prebiotic,

Abstract :

Introduction: In recent years, the consumption of fried and semi-fried meat products like nuggets has increased. Growing concerns about the dangers of consumption high-fat foods has caused the food industry to develop new-formulation for low-fat foods. Materials and Methods: Chiken naggets prebiotic were produced using microcrystalline cellulose concentrations (0.5, 1, 1.5 %) and inulin concentrations (1.5, 2.5, 3.5 %) Individually and in combination (2.5 % inulin and 1% microcrystalline cellulose). The physicochemical properties, texture, oil absorption and sensory properties were compared with the control sample at two stayes, one hour after production and 120 days of storage. Results: The results of the study showed physicochemical characteristics that the addition of different concentrations of inulin and microcrystalline cellulose did not have a significant effect (p<0.05) on protein, salt, ash and coating changes in comparison with control treatment. Also, by increasing the percentage of inulin and microcrystalline cellulose, percentage of moisture and Burn Drop significantly increased (p≤0.05) and the percentage of oil absorption, texture hardness, shear force, chewiness, springiness, gumminess and cohesiveness significantly decreased (p≤0.05) in chicken nugget samples. The results of histological test showed that by adding 1% microcrystalline cellulose and 2.5% inulin the of nugget samples were introduced as the best treatment. The evaluation of sensory properties showed that treatment containing 2.5 % inulin and 1% microcrystalline cellulose had the highest sensory acceptability. Conclusion: The evaluation of sensory properties showed that treatment containing 2.5% inulin and 1% microcrystalline cellulose were introduced as the best treatment and had the highest sensory acceptability and general acceptance for consumers.

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