Product profile of functional chicken nuggets-synergism of plant and marine dietary fibre sources

Abstract

The study encompasses utilization of marine and plant dietary fibre rich sources such as Kodo millet (Paspalum scrobiculatum) and Indian Brown Seaweed (Sargassum tenerrimum) in the development of functional chicken nuggets. The functional meat product is subjected to analysis of product profile comprising of physico-chemical quality and nutritional profile. Significant reduction of cholesterol content by 32.60% proves its potential to develop low fat meat products. The nutritional benefits are uplifted as obvious from the increased dietary fibre content by 63.77%, mineral content and lower levels of unhealthy saturated fatty acids. Plant and marine sources of dietary fibre synergistically improved the product yield which is value addition in terms of increasing the product economy. The results of this study reveal that the S. tenerrimum and Paspalum scrobiculatum are potential sources of dietary fibre which functional ingredient in chicken meat nuggets.