Abstract :Abstract:
One of the major problem during the storage of fat
containing food is the lipid oxidation which results
in the deteriorative changes in the foods such as off
?avor, loss of valuable nutrients and production of
unwanted toxic compounds. Antioxidants are the
substances able to prevent or inhibit oxidation
processes in food containing products.
Objective:
To develop chicken nuggets of supreme chemical
and organoleptic quality with added antioxidant
bene?ts imparted by the pomegranate peel using
sun?ower oil.
Methods:
Various organic solvent (i.e. ethanol and
methanol) were used to extract and to use the
extracts in sun?ower oil which was further used
for the preparation of chicken nuggets followed by
chemical and sensory evaluation of the developed
products. Ethanol and methanol residues were
removed from the extract before being used for the
product development.
Results:
Signi?cant results were obtained for the ?avor,
taste and texture.Maximum score was obtained by
the T for ?avor, taste and texture i.e.7.17, 7.67 and 7
7.05 followed by T i.e.7.07, 7.12 and 6.90. The score 4
for the overall acceptability was statistically nonsigni?cant.
Conclusions:
The present investigation suggests that
pomegranate peel has a great antioxidant potential
which must be utilized in fatty products to increase
quality and shelf life.