Physical and sensory quality of chicken nuggets containing carrot flour (Daucus carota L.) and buckwheat flour (Fagopyrum esculentum Moench) at different levels

¹ Faculty of Animal Science, Universitas Sebelas Maret, Surakarta, Indonesia
² Research Group Food Technology of Animal Origin, Laboratory of Animal Product Technology, Universitas Sebelas Maret

^* Corresponding author: This email address is being protected from spambots. You need JavaScript enabled to view it.

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.