This study was supported in part by the Bean/Cowpea and Peanut Collaborative Research Support Programs (CRSP), U.S. Agency for International Development (AID).
Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours
Article first published online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 4, pages 889–905, July 1997
How to Cite
PRINYAWIWATKUL, W., MCWATTERS, K. H., BEUCHAT, L. R. and PHILLIPS, R. D. (1997), Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours. Journal of Food Science, 62: 889–905. doi: 10.1111/j.1365-2621.1997.tb15480.x
Author Prinyawiwatkul's current address: Dept. of Food Science, Louisiana Agricultural Experiment Station, Louisiana State Univ., Baton Rouge, LA 70803-4200. Direct inquiries to Dr. K.H. McWatters.
- Issue published online: 20 JUL 2006
- Article first published online: 20 JUL 2006
- Ms received 8/30/96; revised 1/11/97; accepted 1/23/97.
- consumer acceptability;
- chicken nuggets
A mixture design was used to optimize the sensory acceptability (appearance, color, flavor, texture, and overall liking) of chicken nuggets containing flours processed from fermented cowpeas (FCF) and fermented partially defatted peanuts (FPDPF). Flavor and texture acceptability correlated highly with overall liking of nuggets. Products containing 20% FCF or FPDPF alone or in combination were unacceptable. Nuggets containing a mixture of 2.5% FCF and 2.5% FPDPF were as acceptable as the control, with a sweet, chickeny flavor. This suggests market potential for such poultry products.