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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
The study was envisaged to evaluate the effect of rosemary essential oil on physico chemical and organoleptic quality characteristics of chicken nuggets. No significant difference was observed in pH, emulsion stability, product yield and shear force value; however significant difference was observed in DPPH scavenging activity at (P<0.01) level. The flavour (6.79±0.12) and overall acceptability (6.90±0.07) was also significantly higher for 0.10% of rosemary oil treated nuggets compared to control and other treated nuggets. However, no significant difference was observed in the sensory scores of chicken nuggets for appearance, spiciness, texture and juiciness. Hence, based on the results, it can be concluded from this study that 0.10% of rosemary essential incorporated chicken nuggets was successfully improved the functional and sensory quality.