The objective of this study was to investigate the effect of substitution of wheat flour with amaranth flour in batter, chicken paste and all layers of chicken nuggets at 0, 50 and 100% levels. The chemical composition, pH and phenolic compounds of amaranth flour, chemical composition and pH of chicken nugget, chicken paste emulsion stability, texture properties, color, porosity, cooking loss, oil absorption, degree of oxidation and sensory characteristics of produced nuggets were evaluated. Inclusion of amaranth flour significantly increased minerals, fiber, fat, and protein of nuggets. The pH of all nuggets containing amaranth flour was higher than the control. Emulsion stability of paste was the highest in samples with amaranth flour in all layers. All the TPA parameters and cutting force increased by increasing the amount of amaranth in each layer. However, amaranth flour darkened nuggets. The presence of amaranth flour in nuggets significantly increased porosity, oil absorption and cooking loss. TBA value of nuggets containing amaranth flour was lower than control sample during 13 days storage at 4 °C. Sensory evaluation of nuggets showed that substitution of wheat flour with amaranth flour in nuggets did not have significant effect on the overall acceptability of the product.

这项研究的目的是研究在面糊，鸡肉糊和所有层的鸡块中分别以0％，50％和100％的水平用a菜粉代替小麦粉的效果。评估了mar菜粉的化学组成，pH和酚类化合物，鸡块的化学组成和pH，鸡膏乳液的稳定性，质地，色泽，孔隙率，蒸煮损失，吸油率，氧化度和制得的矿块的感官特性。clusion菜粉的添加显着增加了矿物质，纤维，脂肪和矿块蛋白质的含量。所有含有a菜粉的矿块的pH值均高于对照。在所有层中都使用a菜粉的样品中，糊剂的乳液稳定性最高。所有TPA参数和切削力都通过增加每层of菜的量来增加。然而，a菜粉使矿块变暗。矿粒中a菜粉的存在显着增加了孔隙率，吸油率和蒸煮损失。在4°C下储存13天的过程中，含a菜粉的掘金的TBA值低于对照样品。矿块的感官评估表明，在矿块中用a菜粉代替小麦粉对产品的整体可接受性没有显着影响。