Effect of Incorporation of Soluble Dietary Fibre on the Physico-Chemical and Sensory Properties of Chicken Nuggets

Abstract

Studies were conducted to select a suitable soluble dietary fibre among lupin flour and oats bran for incorporating in functional chicken nuggets enriched with omega-3 eggs (OE). The lupin flour (T1 ) and oats bran (T2 ) at 4 % level were used separately, as sources of soluble fibre in the formulation. The chicken nuggets added with dietary soluble fiber were evaluated for various physico-chemical characteristics, proximate composition and sensory properties and compared with control C1 (without any functional ingredients) and C2 (enriched with 7.5 % OE). The enriched chicken nuggets differed significantly (P<0.05) from the unfortified chicken nuggets with respect to emulsion pH, product pH, cooking yield, moisture, protein and fat content. The lightness and yellowness values were significantly (P<0.05) higher for the chicken nuggets enriched with soluble dietary fibres than control (C1 ) but redness value was significantly lower than control (C1 ). Lupin flour at 4.0 % level adversely affected the appearance, colour, flavour and overall acceptability. Consumer preferred functional chicken nuggets can be made by incorporating 7.5 % OE and 4.0 % oats bran without deteriorating the nutritive and sensory qualities.

DOI

https://doi.org/10.29321/MAJ.10.201774

Pages

292 - 294

Creative Commons

Copyright

© The Author(s), 2026. Published by Madras Agricultural Students' Union in Madras Agricultural Journal (MAJ). This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium, provided the original work is properly cited by the user.

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