Year: 2025
Type: article
Abstract: The objective of this study was to examine how substituting tapioca flour with carrot flour and buckwheat flour affected the physical properties and sensory characteristics of chicken nuggets. The treatments consisted of varying substitution levels of carrot flour (CF) and buckwheat flour (BF), specifically CF 0%+BF 0% (P0), CF 7.5%+BF 2.5% (P1), CF 5%+BF 5% (P2), CF 2.5%+BF 7.5% (P3), and CF 0%+BF 10% (P4). Each treatment included five replications for the physical quality analysis, while sensory evaluation was carried out using panelists as replications. The findings indicated that incorporating carrot flour and buckwheat flour significantly impacted (P < 0.05) water-holding capacity (WHC), pH, cooking loss, and tenderness. In sensory evaluation, the substitution also significantly affected tenderness (P < 0.05), whereas no significant differences were observed in aroma, color, taste, flavor, texture, or overall acceptability. The physical and sensory qualities of nuggets containing 2.5% carrot flour and 7.5% buckwheat flour were found comparable results to the control group. Therefore, the combination of 2.5% carrot flour and 7.5% buckwheat flour is considered to have suitable applicability and can help to maintain the physical and sensory quality of chicken nuggets.
Institution: Sebelas Maret University
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
SDG: Zero hunger
Open Access status: green
Funder: Universitas Sebelas Maret
Award: G2531578534
OpenAlex ID: W7117303550
FWCI:
Cites:
Cited by:
Related to: