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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

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

Int.J.Curr.Microbiol.App.Sci.2020.9(8): 2136-2140
DOI: https://doi.org/10.20546/ijcmas.2020.908.243


Effect of Bengal Gram Flour and Corn Flour Enrobing on Quality of Chicken Nuggets
Sushma Kumari1*, J.N. Singh1 and Sanjay Kumar2
1Department of Livestock Products Technology, 2Department of Livestock Production and Management, Bihar Animal Sciences University, Patna, India
*Corresponding author
Abstract:

Chicken nugget is an emulsion based meat product prepared from spent hen meat by simple low cost technology and can gain popularity in fast food sector if further improvement can be done in its appearance, texture, flavor and nutritional value by enrobing. When coating of chicken nuggets were done through enrobing batter gram flour or corn flour alone or its combination in the ratio 2:1 respectively, it further improved the sensory quality and overall acceptability of chicken nuggets.


Keywords: Chicken nuggets, Crispiness, Enrobing, Moisture, Nutritional value
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How to cite this article:

Sushma Kumari, J.N. Singh and Sanjay Kumar. 2020. Effect of Bengal Gram Flour and Corn Flour Enrobing on Quality of Chicken Nuggets.Int.J.Curr.Microbiol.App.Sci. 9(8): 2136-2140. doi: https://doi.org/10.20546/ijcmas.2020.908.243