Sensory acceptability and cost economics of chicken meat nuggets incorporated with flaxseeds and betel leaf extract as an antioxidant

Abstract

The objective of this research was to develop chicken meat nuggets incorporated with flaxseed as a source of omega 3 fatty acids and betel leaf extract as an antioxidant, to evaluate the sensory acceptability of developed product. In the study chicken meat nuggets were prepared by incorporating flaxseed flour at 10% level and 250 ppm of betel leaf extract (BLE) as a natural antioxidant, whereas butylated hydroxytoluene (BHT) was used at 80 ppm as a synthetic antioxidant, in positive control. Variants of the product were prepared with different formulations i.e. T1 (chicken meat nuggets only), T2 (chicken meat nuggets with flaxseed flour), T3 (chicken meat nuggets with flaxseed flour and BLE), T4 (chicken meat nuggets with flaxseed flour and BHT. The sensory attributes (based on 8-point descriptive scale) of chicken meat nuggets were evaluated to after 16 days of storage to finally assess the developed product acceptability. The cost economic analysis revealed that final cost of chicken meat nuggets estimated per kg ranged as Rs 309.96, 274.85, 275.25 and 274.73 in T1, T2, T3 and T4 respectively.