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Effect of Incorporation of Finger Millet Flour (Ragi Flour) on Texture Profile of Chicken Nuggets
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Background: The present study was carried out to evaluate effect of different levels of finger millet flour (ragi) on the texture profile of chicken nuggets. Methods: The chicken nuggets were incorporated with different levels of finger millet flour i.e. 0, 3, 6, 9% along with other spices and condiments to the minced meat to prepare the emulsion. Hardness, cohesiveness, gumminess, springiness and chewiness were obtained using a Stable texture analyser (Microsystems Texture Analyzer;TA-XT2). Results: Addition of finger millet (ragi) levels @ 3-6% are optimal for achieving a well-rounded texture profile for creating innovative chicken nugget formulations. However, higher ragi levels (9%) may affect the cohesiveness and elasticity of the chicken nuggets.
Agricultural Research Communication Center
Title: Effect of Incorporation of Finger Millet Flour (Ragi Flour) on Texture Profile of Chicken Nuggets
Description:
Background: The present study was carried out to evaluate effect of different levels of finger millet flour (ragi) on the texture profile of chicken nuggets.
Methods: The chicken nuggets were incorporated with different levels of finger millet flour i.
e.
0, 3, 6, 9% along with other spices and condiments to the minced meat to prepare the emulsion.
Hardness, cohesiveness, gumminess, springiness and chewiness were obtained using a Stable texture analyser (Microsystems Texture Analyzer;TA-XT2).
Results: Addition of finger millet (ragi) levels @ 3-6% are optimal for achieving a well-rounded texture profile for creating innovative chicken nugget formulations.
However, higher ragi levels (9%) may affect the cohesiveness and elasticity of the chicken nuggets.
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