Abstract
In the current study chicken nuggets were formulated with 5, 10, 15 and 20% of frozen white cauliflower as fat replacer instead of chicken skin. Phenolics, total flavonoids and 1,1-diphenyl-2-picrylhydrazyl (DPPH) antioxidant activity of cauliflower were determined. The proximate composition, physicochemical characteristics and sensory properties of formulated chicken nuggets were evaluated. No significant variations (P >= 0.05) were recorded in the overall acceptability scores among chicken nugget batches. The incorporation of frozen cauliflower as fat replacer agent up to 20% had significant and positive effects on the acceptability and overall quality of chicken nuggets.
Phenolics content, total flavonoids of cauliflower extract were 6.76 and 1.65 mg/g,respectively. The DPPH free radicals scavenging activity of cauliflower extract was 54.9%. Chicken nuggets formulated with various levels of cauliflower had higher ash, fiber and carbohydrates contents but their fat and energy contents were lower, compared to control nuggets. No significant (P >= 0.05) variations in pH values among the control samples and those samples incorporated with different levels of frozen white cauliflower. The highest values (95.60, 96.40 and 96.64%) of cooking yield were recorded for nugget samples incorporated with 10, 15 and 20% of cauliflower, respectively. The lightness values of chicken nuggets significantly decreased with decreasing chicken skin content. Nuggets samples formulated with 20% cauliflower as fat replacer had significantly the highest value of redness (a* value). No significant differences (P >= 0.05) in b* value (yellowness) were found among formulated chicken nugget samples.