Development of high fiber, low fat chicken nuggets

Other Title(s)

تطوير ناجتس الدجاج عالي الألياف قليل الدهون

Dissertant

al-Rawashidah, Hamzah Zuhayr Abd al-Karim

Thesis advisor

Abu Ruzz, Khalid Hasan Hasan

University

Mutah University

Faculty

Faculty of Agriculture

University Country

Jordan

Degree

Master

Degree Date

2021

English Abstract

Dietary fiber intake is significantly below the recommended daily allowances throughout the world, making fortifying foods with dietary fibers a vital strategy.

Simultaneously, there is a trend in increasing consumption of processed meat products that contain substantial amounts of fat, which makes processed meat products an excellent vehicle to deliver fibers.

In this study, the effect of adding four types of dietary fibers Resistant Starch (RS), Polydextrose (POD), Fructooligosaccharides (FOS), and Galactooligosaccharides (GOS), to chicken nuggets were investigated.

Fibers were added in three levels: 5, 10, and 15% to replace 33.33, 66.66, and 100%, respectively, of the chicken skin.

The difference between the removed quantity of chicken skin and added fiber was compensated with water.

Chicken nuggets were evaluated by measuring color, texture, proximate composition, yield, and consumers’ acceptability.

Results indicated that it is possible to replace the chicken skin entirely with dietary fibers without negatively affecting final product quality.

Main Subjects

Nutrition & Dietetics

No. of Pages

57

Table of Contents

Table of contents.

Abstract.

Abstract in Arabic.

Chapter One : Introduction.

Chapter Two : Literature review and theoretical framework.

Chapter Three : Design and methodology.

Chapter Four : Result and discussion .

References.

American Psychological Association (APA)

al-Rawashidah, Hamzah Zuhayr Abd al-Karim. (2021). Development of high fiber, low fat chicken nuggets. (Master's theses Theses and Dissertations Master). Mutah University, Jordan
https://search.emarefa.net/detail/BIM-1340857

Modern Language Association (MLA)

al-Rawashidah, Hamzah Zuhayr Abd al-Karim. Development of high fiber, low fat chicken nuggets. (Master's theses Theses and Dissertations Master). Mutah University. (2021).
https://search.emarefa.net/detail/BIM-1340857

American Medical Association (AMA)

al-Rawashidah, Hamzah Zuhayr Abd al-Karim. (2021). Development of high fiber, low fat chicken nuggets. (Master's theses Theses and Dissertations Master). Mutah University, Jordan
https://search.emarefa.net/detail/BIM-1340857

Language

English

Data Type

Arab Theses

Record ID

BIM-1340857