Vol. 10, Special Issue 9 (2021)

Author(s):
M Sutha and V Chandirasekaran

Abstract:
An experiment was conducted to study the quality characteristics of chicken nuggets by incorporation of lemongrass oil. Chicken nuggets were prepared by incorporating lemongrass oil at three different levels (0%-control, 0.01% - treatment I, 0.05% - treatment II, 0.1% treatment III). The products were evaluated for various physico - chemical parameters and sensory parameters to find the optimum level of incorporation of lemongrass oil in the chicken nuggets. The result showed that the emulsion pH, product pH, emulsion stability, product yield, shear force value, moisture and fat retention did not show any significant difference between the treatments and control. The DPPH scavenging activity and phenolic content of lemongrass essential oil was observed to be significantly (P<0.05) increasing with increasing concentrations, highest value being observed in 0.1%. Sensory evaluation of the nuggets revealed significant (P<0.05) difference in flavour and spiciness scores between treated and control nuggets. Thus it can be concluded that 0.05% level of inclusion of lemongrass oil can be effectively used for preparation of chicken nuggets of an acceptable quality.