Physical and hedonic quality of chicken nugget with the addition of buckwheat flour (Fagopyrum esculentum) and red spinach (Amaranthus tricolor) flour

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 purpose of this study was to determine the effect of adding buckwheat flour ( Fagopyrum esculentum) and red spinach flour ( Amaranthus tricolor) as a substitute for tapioca flour on physical and hedonic quality of chicken nuggets. Chicken nuggets contained tapioca flour (TF), buckwheat flour (SPF), and red spinach flour (RSF) with a ratio of P0 = 15:0:0; P1 = 0:14.5:0.5; P2 = 0:14:1; P3 = 0;13.5:1.5; and P4 = 0:13:2. Analysis of physical qualities included water holding capacity (WHC), pH, cooking loss (CL), and tenderness (TN). Hedonic quality was measured using the 9-hedonic scale test method with 25 semi-trained panelists. WHC, pH, and TN values gave highly significant differences (P<0.01), but CL did not differ. All hedonic quality attributes had highly significant differences (P<0.01). The pH and TN values decreased, but the WHC increased compared to the control. Hedonic attributes decreased in all treatments compared to control, with the exception of treatment P1, which had the same value as P0 for color, flavor, and overall. Chicken nuggets made with buckwheat flour and red spinach had lower pH and TN values, higher WHC, and maintained CL values. Hedonic attributes decreased with the addition of buckwheat flour and red spinach. However, P1 maintained color, flavor, and overall hedonic quality, making it an acceptable chicken nugget product.