EFFECT OF CASEINATES AND REFINED WHEAT-FLOUR ON THE QUALITY OF CHICKEN NUGGETS FROM SPENT HENS

Sodium caseinate (SC), calcium caseinate (CC) and refined wheat flour (RWF) were incorporated in chicken nugget formulations and the product was evaluated for physico-chemical textural and sensory characteristi cs. SC and CC significantly increased the pH of the batter (P<0.05). E mulsion stability of batters containing SC+RWF (1:1) and SC+RWF (1:1) was significantly higher (P<0.05) than those with caseinates and RWF a lone. Similarly the product yields were significantly higher (P<0.05) from formulations with caseinate and RWF mixtures followed by SC of CC alone. Frying loss was significantly less in nuggets with SC+RWF (P<0 .05). Moisture and protein contents were highest in sample containing SC+RWF and lowest for RWF. However, significant differences were not o bserved for fat content. Higher firmness and springiness was noticed i n nuggets containing SC+RWF while higher cohesiveness and gumminess wa s observed in sample with CC+RWF (P<0.05). Chewiness was maximum in nu ggets with RWF. Sensory scores for colour, appearance and mouthcoating were not significantly different among the samples. However, nuggets containing SC+RWF were rated the best for flavour,juiciness, texture a nd overall acceptability.