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Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets



Effect of sodium chloride replacement and apple pulp inclusion on the physico-chemical, textural and sensory properties of low fat chicken nuggets



Lwt: 4, 715-719



The effect of 40 percent sodium chloride replacement with salt substitute blend (potassium chloride, citric acid, tartaric acid and sucrose) and incorporation of apple pulp, at the levels of 8 (Treatment I), 10 (Treatment II) and 12 (Treatment III) g/100 g of formulation, on the various quality characteristics of low fat chicken nuggets was investigated. Emulsion and product pH values were significantly higher (<i>P</i><0.01) for the control when compared to treatments.

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Accession: 034805136

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DOI: 10.1016/j.lwt.2009.12.006


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