alexa The Effect of the Addition of Oat Flour in Low-Fat Chic
ISSN: 2155-9600

Journal of Nutrition & Food Sciences
Open Access

Like us on:
OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Open Access Journals gaining more Readers and Citations

700 Journals and 15,000,000 Readers Each Journal is getting 25,000+ Readers

This Readership is 10 times more when compared to other Subscription Journals (Source: Google Analytics)

Research Article

The Effect of the Addition of Oat Flour in Low-Fat Chicken Nuggets

D Santhi* and A Kalaikannan

Department of Meat Science and Technology, Veterinary College and Research Institute, Namakkal, India

*Corresponding Author:
D Santhi
Assistant Professor, Department of Meat Science and Technology
Veterinary College and Research Institute, Namakkal, India
Tel: 04286 266491
E-mail: [email protected]

Received date: December 07, 2013; Accepted date: January 21, 2014; Published date: January 27, 2014

Citation: Santhi D, Kalaikannan A (2014) The Effect of the Addition of Oat Flour in Low-Fat Chicken Nuggets. J Nutr Food Sci 4: 260. doi: 10.4172/2155-9600.1000260

Copyright: © 2014 Santhi D, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.



The objective of this study was to develop low-fat chicken nuggets with the inclusion of Oat Flour (OF) and assess the cooking yield, textural properties, sensory properties and proximate composition. Chicken nuggets were prepared with the addition of 0%, 10% and 20% of OF over and above the quantity of meat. The cooking yield was significantly higher in the nuggets containing OF. The increased OF level significantly increased the hardness and adhesiveness; however, the cohesiveness, springiness and resilience significantly decreased with no significant difference between the treatments. No significant difference in the gumminess and chewiness values was noted. The juiciness score increased, whereas the texture and flavor scores and overall acceptability decreased with the increased levels OF inclusion. The increased OF levels resulted in a significant increase in moisture, crude fiber and gross energy and a decrease in the percentage of crude protein and fat. Hence, acceptable dietary fiber-enriched low-fat chicken nuggets can be made with the addition of up to 10% OF over and above the amount of chicken meat.

Share This Page

Additional Info

Loading Please wait..
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version