Open AccessThe colour and texture properties of mushroom chicken nugget with various flour as a filler
Author(s) -
Dita Kristanti,
Woro Setiaboma
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/672/1/012051
Subject(s) - chewiness , food science , mushroom , filler (materials) , wheat flour , ingredient , lightness , texture (cosmology) , chemistry , materials science , composite material , physics , image (mathematics) , artificial intelligence , computer science , optics
The nugget is one of popular frozen food product. The oyster mushroom is ingredient that can be used as an alternative protein and dietary fibre source for nugget product. The local flours commodity are used as a filler for mushroom chicken nugget (MCN) to reduce consumption and import of wheat flour in Indonesia. The use of various flour as filler will cause change in physicochemical and sensory properties of MCN, especially colour and texture properties. This study aimed to analysed the colour properties and texture properties of MCN which is coated and without coated of breadcrumbs. The filler that used in this study are wheat flour (MCN1 as a control), mocaf (MCN2), banana flour (MCN3), and potato flour (MCN4). The result of this study showed that the filler affect the lightness, b value, total colour difference (ΔE), hardness, gumminess, and chewiness of MCN. The colour properties of the coated breadcrumbs nugget were higher than non-coated, while the texture properties of the coated breadcrumbs nugget were lower than without. The breadcrumbs coating improved the colour and texture properties quality of mushroom chicken nugget.