Drumstick (Moringa oleifera ) Flower as an Antioxidant Dietary Fibre in Chicken Meat Nuggets

Foods
Pratap MadaneJose M Lorenzo

Abstract

The present work investigated the efficacy of Moringa flower (MF) extract to develop a functional chicken product. Three groups of cooked chicken nuggets-control (C), T1 (with 1% MF) and T2 (2% MF)-were elaborated and their physicochemical, nutritional, storage stability and sensory attributes were assessed during refrigerated storage at 4°C up to 20 days. In addition, MF extracts were characterised in terms of chemical composition, total phenolic content and its components using high-performance liquid chromatography with a diode-array detector (HPLC-DAD), dietary fibre and antioxidant capacity. MF contained high protein (17.87 ± 0.28 dry matter), dietary fibre (36.14 ± 0.77 dry matter) and total phenolics (18.34 ± 1.16 to 19.49 ± 1.35 mg gallic acid equivalent (GAE)/g dry matter) content. The treated nuggets (T1 and T2) had significantly enhanced cooking yield, emulsion stability, ash, protein, total phenolics and dietary fibre compared to control. Incorporation of MF extract at 2% not only significantly reduced the redness/increased the lightness, but also decreased the hardness, gumminess and chewiness of the product compared to control. Moreover, the addition of MF extract significantly improved the oxidative stability and...Continue Reading

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Citations

Sep 29, 2019·Antioxidants·Rubén DomínguezJosé M Lorenzo
Jan 23, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Arun K DasJose M Lorenzo
Dec 23, 2020·Foods·Claudiu Ștefan UrsachiFlorentina-Daniela Munteanu
Dec 19, 2020·Comprehensive Reviews in Food Science and Food Safety·Arun K DasDavid Julian McClements
May 1, 2021·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Arun K DasJosé M Lorenzo
Aug 28, 2020·Meat Science·Maristela Midori OzakiMarise Aparecida Rodrigues Pollonio
Feb 11, 2020·Food Research International·Jacqueline Aparecida TakahashiDenise Sande

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