Optimizing Acceptability of Chicken Nuggets Containing Fermented Cowpea and Peanut Flours

Authors

  • W. PRINYAWIWATKUL,

    1. Authors McWatters, Beuchat, and Phillips are with the Center for Food Safety & Quality Enhancement, Dept. of Food Science & Technology, Univ. of Georgia, Griffin, GA 30223-1797.
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  • K. H. MCWATTERS,

    1. Authors McWatters, Beuchat, and Phillips are with the Center for Food Safety & Quality Enhancement, Dept. of Food Science & Technology, Univ. of Georgia, Griffin, GA 30223-1797.
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  • L. R. BEUCHAT,

    1. Authors McWatters, Beuchat, and Phillips are with the Center for Food Safety & Quality Enhancement, Dept. of Food Science & Technology, Univ. of Georgia, Griffin, GA 30223-1797.
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  • R. D. PHILLIPS

    1. Authors McWatters, Beuchat, and Phillips are with the Center for Food Safety & Quality Enhancement, Dept. of Food Science & Technology, Univ. of Georgia, Griffin, GA 30223-1797.
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  • This study was supported in part by the Bean/Cowpea and Peanut Collaborative Research Support Programs (CRSP), U.S. Agency for International Development (AID).

  • 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.

ABSTRACT

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.

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