Physical, Chemical and Sensorial Properties of Low-Fat and Gluten-Free Chicken Nuggets

ABSTRACT

It is known that nuggets are high in saturated fat and contain gluten, which makes these products unsuitable for celiacs. The aim of this study was to develop low-fat and gluten-free chicken nuggets and evaluate their physical, chemical, and sensorial properties. The physical and chemical determinations were in accordance with the official methods. In the sensorial evaluation, untrained panellists performed the affective test of 9-point hedonic scale. The results showed that all the formulations had weight yield factor of 0.80. Formulation N4 showed the highest lipid, carbohydrate, and mineral content and had a better acceptance for all evaluated attributes.

KEYWORDS:

• Coated food
• gluten-free
• healthy foods
• low-fat
• nuggets