Preparation of chicken nuggets breaded with tropical fruit peel flours: physicochemical and sensory evaluation

Abstract

This research aimed to evaluate the influence of tropical fruit peel flours on the breading and quality of chicken nuggets. The treatments consisted of nuggets breaded with four different flour formulations: breadcrumbs, pineapple, bacuri, and peach palm peel. The nuggets were subjected to moisture analysis, fixed mineral residue, lipids, proteins, carbohydrates, caloric value, total carotenoids, instrumental color, and sensory analysis. The breaded nugget with peach palm flour had higher lipid, protein, and carotenoid content, which were 11.21%, 17.73%, and 7.60 mg/100g, respectively. The color of the products differed, as the lightness of the nuggets breaded with breadcrumbs and peach palm peel was higher with 58.46 and 54.89. Principal component analysis showed that the most accepted nuggets formulations were those with peach palm peel flour and breadcrumbs. Pineapple, bacuri, and peach palm fruit peel flours are rich sources of carotenoids. Therefore, its use as meat breading can increase the nutritional value of chicken nuggets. Fruit peel flours can be used to prepare healthier and more nutritious meat-based products, while reducing the generation of agro-industrial residues.

Keywords:
fruit residue; meat products; nutritional enrichment