Premium
Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours
Author(s) -
PRINYAWIWATKUL W.,
MCWATTERS K. H.,
BEUCHAT L. R.,
PHILLIPS R. D.
Publication year - 1997
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1997.tb15480.x
Subject(s) - flavor , food science , fermentation , chemistry , mathematics
A mixture design was used to optimize the sensory acceptability (appearance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF). Flavor and texture acceptability correlated highly with overall liking of nuggets. Products containing 20% FCF or FPDPF alone or in combination were unacceptable. Nuggets containing a mixture of 2.5% FCF and 2.5% FPDPF were as acceptable as the control, with a sweet, chickeny flavor. This suggests market potential for such poultry products.