Optimization and Acceptability of Meatless Chicken Nugget Analogs Prepared from Textured Peanut

Abstract

The effects of commercial chicken flavor, dried plum puree, and coating mixture on physical properties and sensory acceptability of meatless chicken nugget analogs prepared from textured peanut were evaluated. Physical properties of the meatless chicken nugget analogs were significantly affected by chicken flavor and plum levels in the formulation, as well as the Kraft coating (%) in the coating mix. Meatless chicken nugget analogs that contained 2%-3.7% chicken flavor, 0%-0.1% dried plum puree, and coated with commercial coating mix containing 33.3%-37.4% Kraft Shake'N Bake Seasoned Coating Mix (chicken) replacing Best Choice Seasoned Coating Mix (chicken) were the most acceptable to sensory panelists. Nuggets within the predicted consumer acceptability range had color of 55-71 Hue, 24.8-35.8 Chroma, 44-53 L value; 53%-55% moisture; 0.93-0.96 water activity; texture profile of 3662-4411g hardness, 1570-2133 chewiness, 0.643-0.723 springiness, 0.30-0.33 resilience, 0.57-0.62 cohesiveness, and maximum adhesiveness of -59.