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Physicochemical properties and consumer preference of imitation chicken nuggets produced from chickpea flour and textured vegetable protein

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dc.FundingDetailsUniversiti Sains Islam Malaysia
dc.FundingDetailsThe authors are grateful to Faculty Science and Technology, Universiti Sains Islam Malaysia, Malaysia for the use of all laboratory facilities, apparatus, and financial support of this entire work. Thanks and appreciation also to all laboratory assistants of Faculty Science and Technology, Universiti Sains Islam Malaysia, for their assistance in this work.
dc.citedby2
dc.contributor.affiliationsFaculty of Science and Technology
dc.contributor.affiliationsUniversiti Sains Islam Malaysia (USIM)
dc.contributor.authorSharima-Abdullah N.en_US
dc.contributor.authorHassan C.Z.en_US
dc.contributor.authorArifin N.en_US
dc.contributor.authorHuda-Faujan N.en_US
dc.date.accessioned2024-05-29T02:04:56Z
dc.date.available2024-05-29T02:04:56Z
dc.date.issued2018
dc.description.abstractIn recent years, consumers' demand increases for healthier foods with nutritional benefits and similar taste to the origin. Thus, this study was conducted to evaluate the physicochemical properties and proximate composition as well as consumer preference of imitation chicken nuggets or ICNs formulated with different percentage of chickpea flour and textured vegetable protein (TVP). A commercial brand of chicken nugget was chosen as control experiment to compare its characteristics with ICNs. Five formulation of ICNs were prepared with the percentage of chickpea flour to TVP of ICNs were: A (30:10), B (25:15), C (20:20), D (15:25), and E (10:30). Results found that all ICNs were found significantly lower (P < 0.05) in cooking loss, lightness, hardness, chewiness, springiness, cohesiveness, and water activity than in control nugget. However, all ICNs were higher (P < 0.05) in yellow colour than in control nugget. The ash, protein, and carbohydrate contents of ICNs were higher (P < 0.05) than in control nugget but were lower (P < 0.05) in moisture and fat content. However, hedonic test found that consumers preferred (P < 0.05) control nugget compared to all ICNs. The ICN E which contained percentage of chickpea flour to TVP (10:30) was the most preferred by consumers in term of texture, taste, and overall acceptance compared to all ICNs. This findings showed that formulation of ICNs with chickpea flour with TVP could be accepted by consumers but further research should be focused on the optimised amounts of the chickpea flour in the ICNs. Thus, the sensory characteristics with these proteins and the nutritional values should be improved similar to those with chicken. � All Rights Reserved.en_US
dc.description.natureFinalen_US
dc.identifier.epage1025
dc.identifier.issn19854668
dc.identifier.issue3
dc.identifier.scopus2-s2.0-85049796101
dc.identifier.spage1016
dc.identifier.urihttps://www.scopus.com/inward/record.uri?eid=2-s2.0-85049796101&partnerID=40&md5=dd841de66bffc385f08e1a8759de67a6
dc.identifier.urihttps://oarep.usim.edu.my/handle/123456789/10313
dc.identifier.volume25
dc.languageEnglish
dc.language.isoen_USen_US
dc.publisherUniversiti Putra Malaysiaen_US
dc.relation.ispartofInternational Food Research Journalen_US
dc.sourceScopus
dc.subjectChickpeas nuggeten_US
dc.subjectImitation chicken nuggeten_US
dc.subjectTextured vegetable proteinen_US
dc.subjectVegetarian nuggeten_US
dc.titlePhysicochemical properties and consumer preference of imitation chicken nuggets produced from chickpea flour and textured vegetable proteinen_US
dc.typeArticleen_US
dspace.entity.typePublication

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