|
The Influence of Quinoa and Time of Chopping Process on Quality of Low-fat Chicken Nuggets |
|---|---|
| รหัสดีโอไอ | |
| Creator | Adisak Akesowan |
| Title | The Influence of Quinoa and Time of Chopping Process on Quality of Low-fat Chicken Nuggets |
| Contributor | Supang Ruangchai, Apinya Chareonkul |
| Publisher | KKU Science Journal |
| Publication Year | 2567 |
| Journal Title | KKU Science Journal |
| Journal Vol. | 52 |
| Journal No. | 1 |
| Page no. | 57 - 66 |
| Keyword | Meat Product, Quinoa, Konjac Flour, Chopping Process, Physical Quality |
| URL Website | https://ph01.tci-thaijo.org/index.php/KKUSciJ/article/view/255208 |
| Website title | Thai Journal Online (ThaiJO) |
| ISSN | 3027-6667 |
| Abstract | The research study focused on the effect of quinoa on the physical characteristics of the low-fat nuggets' quality, including cooking yield, emulsion stability, moisture, pH, shrinkage, firmness, and color. The quinoa was added to the nugget at 10% quinoa, and the tested nuggets were processed with varied chopping time including 3 (standard process), 5 and 7 minutes. In comparison to the control nugget (3 minutes), the nugget with quinoa exhibited a rise in cooking yield, emulsion stability, and firmness, as well as a decrease in shrinkage and lightness. Increasing the chopping time to 5 minutes significantly increased the cooking yield and emulsion stability; however, a lengthy (7 minutes) chopping process could decrease these two parameters. At the same time, other physical characteristics were comparable. The 10% quinoa nugget with 5 minutes of chopping is the best formulation, providing less thiobarbituric acid after four weeks of storage (10 – 12 °C). |
