Preparation of Chicken Nuggets using Pomegranate Blended Sunower Oil
Journal: Asian Journal of Allied Health Sciences (AJAHS) (Vol.01, No. 01)Publication Date: 2016-12-01
Authors : Shahid Bashir Syed Amir Gilani Faiz-ul-Hassan Shah Ammar Ahmad Khan Samee Ullah; Muhammad Ahmar Jahangir;
Page : 03-10
Keywords : Chicken nuggets; pomegranate peel; sunower oil; lipid oxidation; natural antioxidants;
Abstract
Abstract: One of the major problem during the storage of fat containing food is the lipid oxidation which results in the deteriorative changes in the foods such as off avor, loss of valuable nutrients and production of unwanted toxic compounds. Antioxidants are the substances able to prevent or inhibit oxidation processes in food containing products. Objective: To develop chicken nuggets of supreme chemical and organoleptic quality with added antioxidant benets imparted by the pomegranate peel using sunower oil. Methods: Various organic solvent (i.e. ethanol and methanol) were used to extract and to use the extracts in sunower oil which was further used for the preparation of chicken nuggets followed by chemical and sensory evaluation of the developed products. Ethanol and methanol residues were removed from the extract before being used for the product development. Results: Signicant results were obtained for the avor, taste and texture.Maximum score was obtained by the T for avor, taste and texture i.e.7.17, 7.67 and 7 7.05 followed by T i.e.7.07, 7.12 and 6.90. The score 4 for the overall acceptability was statistically nonsignicant. Conclusions: The present investigation suggests that pomegranate peel has a great antioxidant potential which must be utilized in fatty products to increase quality and shelf life. Key words: Chicken nuggets, pomegranate peel, sunower oil, lipid oxidation, natural antioxidants
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