Evaluation of wheat flour substitution with amaranth flour on chicken nugget properties

The objective of this study was to investigate the effect of substitution of wheat flour with amaranth flour in batter, chicken paste and all layers of chicken nuggets at 0, 50 and 100% levels. The chemical composition, pH and phenolic compounds of amaranth flour, chemical composition and pH of chicken nugget, chicken paste emulsion stability, texture properties, color, porosity, cooking loss, oil absorption, degree of oxidation and sensory characteristics of produced nuggets were evaluated. Inclusion of amaranth flour significantly increased minerals, fiber, fat, and protein of nuggets. The pH of all nuggets containing amaranth flour was higher than the control. Emulsion stability of paste was the highest in samples with amaranth flour in all layers. All the TPA parameters and cutting force increased by increasing the amount of amaranth in each layer. However, amaranth flour darkened nuggets. The presence of amaranth flour in nuggets significantly increased porosity, oil absorption and cooking loss. TBA value of nuggets containing amaranth flour was lower than control sample during 13 days storage at 4 degrees C. Sensory evaluation of nuggets showed that substitution of wheat flour with amaranth flour in nuggets did not have significant effect on the overall acceptability of the product.