February 6, 2012
IZATNAGAR, IndiaChickpea hulls may be used effectively in chicken nuggets to reduce sodium content without affecting the food quality, according to a new study published in the Asian-Australasian Journal of Animal Sciences.
Researchers at the Indian Veterinary Research Institute sought to partially replace common salt from and incorporate chickpea (Cicer arietinum L.) hull flour (CHF) in pre-standardized low-fat chicken nuggets. They found the replacement of 40% common salt by blend did not affect organoleptic qualities except appearance and flavor. Addition of chickpea hull flour resulted significant increase in dietary fiber while decreased total cholesterol content. Incorporation of 5% CHF in LS/LF products was found optimum with least effect on sensory ratings.
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