SUBSTITUTION OF WHEAT FLOUR WITH SOYBEAN FLOUR TO INCREASE NUTRITIONAL VALUE, PHYSICAL AND ORGANOLEPTIC QUALITY OF CHICKEN NUGGETS

Abstract

This research was conducted to investigate the effect of substitution of wheat flour with soybean flour to increase nutritional value, physical and organoleptic quality of chicken nuggets. Chicken nuggets cooked for five different treatments and each treatment consisted of four replications. Proportions of wheat flour and soybean flour used in this research were 100 : O (P0); 75 : 25 (P1); 50 : 50 (P2); 25 : 75 (P3); and O : 100 (P4), respectively. Chicken nuggets formulations consist of 84% of mixed meat and filler, 1% of salt, 3.6% of garlic, 0,4% of pepper and 11% of water. The variables tested included water, protein, fat, and ash content, physical quality (pH and textur) and organoleptic of chicken nuggets. The data were analyzed by using Completely Randomized Design (CRD) with MINITAB program. The result showed that wheat flour substitution with soybean flour has a significant effect on water (5O.822 to 56.062%), protein (22.118 to 26.165%), fat (7.891 to l4.646%) and ash content (1.851 to 2.575%) of the nuggets. P4 resulted the lowest water content (5O.822), and the highest protein (26.165%), fat (14.646%), and ash content (2.575%). There were significant differences on tenderness (P<0.05) and pH (P<0.0l). Tenderness of P3 (74.l1l N) and P4 (93382 N) was not different compared to control (79.432 N). Color, tenderness, flavor, and appearance of chicken nugget indicated no significant differences (P<0.01). However, juiciness increased (P<0.05) by increasing level of soybean flour. Consumer acceptance on color, tenderness, flavor, juiciness, and appearance were not different between control and treatments. It can be concluded that substitution of wheat flour with soybean flour increases nutritine value, physical and organoleptic quality of chicken nuggets. The optimum proportion of wheat and soybean flour as filler to be accepted by consumer and resulting in good nutritional value, physical and organoleptic quality is 25:75 (25%
of wheat flour and 75% of soybean flour).