QUALITY EVALUATION OF IMITATION CHICKEN NUGGETS FROM GREY OYSTER MUSHROOM STEMS AND CHICKPEA FLOUR
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%:...
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Veröffentlicht in: | Malaysian applied biology 2020-10, Vol.49 (3), p.61-69 |
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Hauptverfasser: | , |
Format: | Artikel |
Sprache: | eng |
Online-Zugang: | Volltext |
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Zusammenfassung: | 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 |
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ISSN: | 0126-8643 2462-151X |
DOI: | 10.55230/mabjournal.v49i3.1542 |