Vol. 11, Special Issue 8 (2022)

Author(s):
T Jeswanth Reddy, B Eswara Rao, E Naga Mallika and N Subhashini

Abstract:
A study was carried out to look into the effect of green gram on the physicochemical and sensory properties of chicken meat nuggets. Chicken nuggets were made by incorporating corticated and decorticated green gram paste at 5%, 10%, and 15% levels of incorporation. Different formulations had no effect on the mean pH values of chicken meat nuggets (p>0.05). When the percentage of green gram was increased, there was a significant increase in cooking yield, antioxidant activity, and a significant decrease in cholesterol content when compared to the control. As the amount of green gram paste increased, the percentage of moisture, protein, and fat content decreased significantly, while the percentage of crude fibre increased significantly compared to control. The sensory properties of green gram treated samples shows slight declining trend when compared to control.