Vol. 12, Special Issue 8 (2023)

Author(s):
Sushma Kumari, Sanjay Kumar and SP Sahu

Abstract:
A study was conducted to assess the effect of enrobing of chicken nuggets with different types of flour individually and in combination. The flour used were gram flour and corn flour separately as 100% and also as its combination (gram flour and corn flour in 2:1 ratio) to observe the effect on its sensory attributes. Chicken nuggets were prepared as per standard methods. Three different types of enrobed chicken nuggets were prepared by using enrobing materials viz. 100% gram flour i.e. GF (T₂), 100% corn flour i.e. CF (T₃), gram flour(GF) : corn flour (CF) :: 2 : 1 (T₄) and subsequently deep fried till golden brown colour. All the treated samples were compared with control i.e. uncoated chicken nuggets and were subjected for sensory evaluation. Upon statistical analysis of sensory parameters, Colour and juiciness were found to be highest for T₂ group, while coating character, flavour, crispiness and overall acceptability were found to be highest for T₄ group.