Purpose

Health promotion and disease prevention by means of functional foods have become more popular among consumers due to the rising trend of non-communicable diseases. Driven by the increased demand, the authors aimed to investigate sensorial, nutritional and physicochemical properties of chicken nugget incorporated with unripe Cavendish banana and Flavourzyme® [Control (without banana and Flavourzyme®), F1 (banana only), F2 (Flavourzyme® only), F3 (banana and Flavourzyme®)].

Design/methodology/approach

Sensory evaluation was carried out by means of 9-point hedonic scale among consumer panels (n = 83) to evaluate control, F1, F2 and F3. These were then subjected to chemical (moisture, protein, fat, ash, carbohydrate, total dietary fibre, potassium and antioxidant contents) and physical (texture profile and water activity) analyses.

Findings

Sensory acceptance of control was significantly higher compared to other formulations. Fibre, antioxidant and potassium contents were significantly higher, although moisture, protein and fat contents were significantly lower in F1 and F3 compared to control. Remarkably, F1 and F3 were eligible to be declared as “source of dietary fibre”. Therefore, F1, F2 and F3 can serve as healthier alternatives with high antioxidant activity without compromising consumers' acceptance.

Originality/value

This innovative study generates unique findings pertaining to the nutritional values of novel functional chicken nugget and the formulation enables it to be declared as a source of dietary fibre. Results have contributed knowledge to existing literature as well as benefits food manufacturers in creating healthy functional food to better meet the needs and expectations of health-conscious consumers, healthcare providers, governmental organisations and consumer advocacy groups.

中文翻译：

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未成熟的卡文迪许香蕉（Musa acuminata）和酶促水解（Flavourzyme®）可增强功能性鸡块的感官和营养状况

目的

由于非传染性疾病的上升趋势，通过功能性食品促进健康和预防疾病在消费者中变得越来越流行。在需求增加的驱动下，作者旨在研究结合了未成熟的卡文迪许香蕉和Flavourzyme®（对照（不含香蕉和Flavourzyme®），F1（仅香蕉），F2（仅Flavourzyme®）的鸡肉块的感官，营养和理化特性。 ，F3（香蕉和Flavourzyme®）]。

设计/方法/方法

感官评估是通过消费者面板（n  = 83）中的9点享乐量表进行的，以评估控件F1，F2和F3。然后对它们进行化学（水分，蛋白质，脂肪，灰分，碳水化合物，总膳食纤维，钾和抗氧化剂含量）和物理（质地分布和水活度）分析。

发现

与其他制剂相比，对对照的感觉接受度显着更高。与对照相比，F1和F3中的水分，蛋白质和脂肪含量显着降低，但纤维，抗氧化剂和钾含量显着较高。值得注意的是，F1和F3有资格被宣布为“膳食纤维来源”。因此，F1，F2和F3可以用作具有高抗氧化活性的更健康的替代品，而不会损害消费者的接受度。

创意/价值

这项创新研究产生了与新型功能性鸡块营养价值有关的独特发现，该配方使其可以被宣布为膳食纤维的来源。结果为现有文献提供了知识，并使食品制造商受益于创建健康的功能性食品，以更好地满足健康意识强的消费者，医疗保健提供者，政府组织和消费者权益团体的需求和期望。