Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101388 |
Resumo: | Abstract This research aimed to evaluate the influence of tropical fruit peel flours on the breading and quality of chicken nuggets. The treatments consisted of nuggets breaded with four different flour formulations: breadcrumbs, pineapple, bacuri, and peach palm peel. The nuggets were subjected to moisture analysis, fixed mineral residue, lipids, proteins, carbohydrates, caloric value, total carotenoids, instrumental color, and sensory analysis. The breaded nugget with peach palm flour had higher lipid, protein, and carotenoid content, which were 11.21%, 17.73%, and 7.60 mg/100g, respectively. The color of the products differed, as the lightness of the nuggets breaded with breadcrumbs and peach palm peel was higher with 58.46 and 54.89. Principal component analysis showed that the most accepted nuggets formulations were those with peach palm peel flour and breadcrumbs. Pineapple, bacuri, and peach palm fruit peel flours are rich sources of carotenoids. Therefore, its use as meat breading can increase the nutritional value of chicken nuggets. Fruit peel flours can be used to prepare healthier and more nutritious meat-based products, while reducing the generation of agro-industrial residues. |
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Food Science and Technology (Campinas) |
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Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluationfruit residuemeat productsnutritional enrichmentAbstract This research aimed to evaluate the influence of tropical fruit peel flours on the breading and quality of chicken nuggets. The treatments consisted of nuggets breaded with four different flour formulations: breadcrumbs, pineapple, bacuri, and peach palm peel. The nuggets were subjected to moisture analysis, fixed mineral residue, lipids, proteins, carbohydrates, caloric value, total carotenoids, instrumental color, and sensory analysis. The breaded nugget with peach palm flour had higher lipid, protein, and carotenoid content, which were 11.21%, 17.73%, and 7.60 mg/100g, respectively. The color of the products differed, as the lightness of the nuggets breaded with breadcrumbs and peach palm peel was higher with 58.46 and 54.89. Principal component analysis showed that the most accepted nuggets formulations were those with peach palm peel flour and breadcrumbs. Pineapple, bacuri, and peach palm fruit peel flours are rich sources of carotenoids. Therefore, its use as meat breading can increase the nutritional value of chicken nuggets. Fruit peel flours can be used to prepare healthier and more nutritious meat-based products, while reducing the generation of agro-industrial residues.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101388Food Science and Technology v.42 2022reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.62422info:eu-repo/semantics/openAccessAMORIM,Danyelly SilvaAMORIM,Isabelly SilvaMONTEIRO,Jamille de SousaCASTRO,Vinícius Costa Gomes deBRAGA,Adriano Cesar CalandriniSILVA,Bruna Almeida daeng2022-10-17T00:00:00Zoai:scielo:S0101-20612022000101388Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-10-17T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation |
title |
Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation |
spellingShingle |
Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation AMORIM,Danyelly Silva fruit residue meat products nutritional enrichment |
title_short |
Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation |
title_full |
Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation |
title_fullStr |
Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation |
title_full_unstemmed |
Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation |
title_sort |
Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation |
author |
AMORIM,Danyelly Silva |
author_facet |
AMORIM,Danyelly Silva AMORIM,Isabelly Silva MONTEIRO,Jamille de Sousa CASTRO,Vinícius Costa Gomes de BRAGA,Adriano Cesar Calandrini SILVA,Bruna Almeida da |
author_role |
author |
author2 |
AMORIM,Isabelly Silva MONTEIRO,Jamille de Sousa CASTRO,Vinícius Costa Gomes de BRAGA,Adriano Cesar Calandrini SILVA,Bruna Almeida da |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
AMORIM,Danyelly Silva AMORIM,Isabelly Silva MONTEIRO,Jamille de Sousa CASTRO,Vinícius Costa Gomes de BRAGA,Adriano Cesar Calandrini SILVA,Bruna Almeida da |
dc.subject.por.fl_str_mv |
fruit residue meat products nutritional enrichment |
topic |
fruit residue meat products nutritional enrichment |
description |
Abstract This research aimed to evaluate the influence of tropical fruit peel flours on the breading and quality of chicken nuggets. The treatments consisted of nuggets breaded with four different flour formulations: breadcrumbs, pineapple, bacuri, and peach palm peel. The nuggets were subjected to moisture analysis, fixed mineral residue, lipids, proteins, carbohydrates, caloric value, total carotenoids, instrumental color, and sensory analysis. The breaded nugget with peach palm flour had higher lipid, protein, and carotenoid content, which were 11.21%, 17.73%, and 7.60 mg/100g, respectively. The color of the products differed, as the lightness of the nuggets breaded with breadcrumbs and peach palm peel was higher with 58.46 and 54.89. Principal component analysis showed that the most accepted nuggets formulations were those with peach palm peel flour and breadcrumbs. Pineapple, bacuri, and peach palm fruit peel flours are rich sources of carotenoids. Therefore, its use as meat breading can increase the nutritional value of chicken nuggets. Fruit peel flours can be used to prepare healthier and more nutritious meat-based products, while reducing the generation of agro-industrial residues. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101388 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000101388 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.62422 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.42 2022 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126335526895616 |