Effect of Inulin and Microcrystalline Cellulose on Oil Absorption, Texture and Sensory Characteristics of Prebiotic Chicken Nuggets

In recent years, the consumption of fried and semi-fried meat products like nuggets has increased. Growing concerns about the dangers of consumption high-fat foods has caused the food industry to develop new-formulation for low-fat foods.

Chiken naggets prebiotic were produced using microcrystalline cellulose concentrations (0.5, 1, 1.5 %) and inulin concentrations (1.5, 2.5, 3.5 %) Individually and in combination (2.5 % inulin and 1% microcrystalline cellulose). The physicochemical properties, texture, oil absorption and sensory properties were compared with the control sample at two stayes, one hour after production and 120 days of storage.

The results of the study showed physicochemical characteristics that the addition of different concentrations of inulin and microcrystalline cellulose did not have a significant effect (p<0.05) on protein, salt, ash and coating changes in comparison with control treatment. Also, by increasing the percentage of inulin and microcrystalline cellulose, percentage of moisture and Burn Drop significantly increased (p≤0.05) and the percentage of oil absorption, texture hardness, shear force, chewiness, springiness, gumminess and cohesiveness significantly decreased (p≤0.05) in chicken nugget samples. The results of histological test showed that by adding 1% microcrystalline cellulose and 2.5% inulin the of nugget samples were introduced as the best treatment. The evaluation of sensory properties showed that treatment containing 2.5 % inulin and 1% microcrystalline cellulose had the highest sensory acceptability.

The evaluation of sensory properties showed that treatment containing 2.5% inulin and 1% microcrystalline cellulose were introduced as the best treatment and had the highest sensory acceptability and general acceptance for consumers.