Abo-Zaid, E., Saleh, F. (2020). Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس. Journal of Food and Dairy Sciences, 11(8), 235-239. doi: 10.21608/jfds.2020.112885
Eman M. Abo-Zaid; Fatma M. Saleh. "Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس". Journal of Food and Dairy Sciences, 11, 8, 2020, 235-239. doi: 10.21608/jfds.2020.112885
Abo-Zaid, E., Saleh, F. (2020). 'Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس', Journal of Food and Dairy Sciences, 11(8), pp. 235-239. doi: 10.21608/jfds.2020.112885
Abo-Zaid, E., Saleh, F. Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس. Journal of Food and Dairy Sciences, 2020; 11(8): 235-239. doi: 10.21608/jfds.2020.112885
Chemical, Physical and Sensory Evaluation of Untraditional Chicken Nuggets Formula Using Taro Flour (Colocasia esculenta L. Schott) التقييم الکيميائي والفيزيائي والحسي لخلطة ناجتس الدجاج غيرالتقليدية باستخدام دقيق القلقاس
Food Science and Technology Dept., Faculty of Home Economic, Al-Azhar University, Tanta, Egypt.
Abstract
This research aimed to prepare untraditional chicken nuggets formula to investigate the potential of replacement wheat flour and skimmed milk powder with taro flour and its effect on the physicochemical and sensory properties of prepared chicken nuggets to samples. Chemical composition of raw material was determined and the chicken nuggets were evaluated for its chemical composition, physical, texture profile analysis and sensory properties. Obtained results showed that, taro flour had low fat and high ash content in compared with wheat flour. So, the replacement of wheat flour and skimmed milk powder with taro flour led to decrease fat content and increase ash and carbohydrate content compared to control nuggets sample. Also, the replacement improved the emulsion stability, cooking loss and water activity properties. So, the replacement of wheat flour and skim milk with taro flour can improve the texture profile analysis of chicken nugget samples and sensory evaluation especially the color properties.
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