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Dragon fruit (Hylocereus undatus) peel as antioxidant dietary fibre on quality and lipid oxidation of chicken nuggets

  • Pratap Madane
  • Arun K. DasEmail author
  • P. K. Nanda
  • Samiran Bandyopadhyay
  • Prasant Jagtap
  • Akshay Shewalkar
  • B. Maity
Original Article
  • 5 Downloads

Abstract

In this study, the efficacy of dragon fruit peel (DFP) powder as antioxidant dietary fibre (ADF), at two different concentrations (T1-1.5% and T2-3.0%), on quality improvement and susceptibility to lipid oxidation of chicken nuggets during 20 days of refrigerated storage was assessed. DFP, rich in dietary fibre (56.91%) with higher insoluble dietary fibre, phenolics (36–39 mgGAE/100 g) content and possessing good radical scavenging activity as well as reducing power, contained 10.36% protein, 4.48% fat and 2.34% ash. HPLC analysis revealed presence of high concentrations of gallic and ferulic acid, among the phenolics. Incorporation of DFP in nuggets although decreased the pH but improved emulsion stability as well as cooking yield and had higher protein, ash and lower fat content. Further, the treated nuggets had significantly (p < 0.05) higher dietary fibre and total phenolics content than control. Incorporation of DFP decreased the hardness, gumminess and chewiness and improved (p < 0.05) the products’ redness values. Sensory evaluation of the products revealed significant improvement in the appearance score and non-significant (p > 0.05) increase in the scores of other attributes compared to control samples. DFP significantly decreased lipid peroxidation, odour scores and microbial load in chicken nuggets during 20 days of storage period. From the study, it could be deduced that DFP rich in bioactive components had positive influence on the nutritional quality of chicken nuggets and could also be used as ADF in muscle food without affecting the quality and acceptability of products.

Keywords

Dragon fruit peel Antioxidant dietry fibre Lipid oxidation Chicken nuggets 

Notes

Acknowledgements

Authors are thankful to the Director, ICAR-Indian Veterinary Research Institute (IVRI), Izatnagar, Bareilly and the Station In-charge, ERS, ICAR-IVRI, Kolkata for providing necessary facilities for conducting this research work.

Compliance with ethical standards

Conflict of interest

The authors declare that they have no conflict of interest.

Supplementary material

13197_2019_4180_MOESM1_ESM.docx (115 kb)
Supplementary material 1 (DOCX 114 kb)

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Copyright information

© Association of Food Scientists & Technologists (India) 2019

Authors and Affiliations

  1. 1.Division of Livestock Products TechnologyICAR-Indian Veterinary Research InstituteIzatnagar, BareillyIndia
  2. 2.Eastern Regional StationICAR-Indian Veterinary Research Institute (IVRI)KolkataIndia
  3. 3.Poultry Processing UnitShalimar Hatcheries LimitedGolsiIndia

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