Preparation of Chicken Nuggets using Pomegranate Blended Sunflower Oil

Preparation of Chicken Nuggets

Abstract

One of the major problem during the storage of fat containing food is the lipid oxidation which results in the deteriorative changes in the foods such as off flavor, loss of valuable nutrients and production of unwanted toxic compounds. Antioxidants are the substances able to prevent or inhibit oxidation processes in food containing products.

Objective: To develop chicken nuggets of supreme chemical and organoleptic quality with added antioxidant benefits imparted by the pomegranate peel using sunflower oil.

Methods: Various organic solvent (i.e. ethanol and methanol) were used to extract and to use the extracts in sunflower oil which was further used for the preparation of chicken nuggets followed by chemical and sensory evaluation of the developed products. Ethanol and methanol residues were removed from the extract before being used for the product development.

Results: Significant results were obtained for the flavor, taste and texture. Maximum score was obtained by the T for flavor, taste and texture i.e.7.17, 7.67 and 7 7.05 followed by T i.e.7.07, 7.12 and 6.90. The score 4 for the overall acceptability was statistically nonsignificant.

Conclusions: The present investigation suggests that pomegranate peel has a great antioxidant potential which must be utilized in fatty products to increase quality and shelf life.