Purpose This study aims to produce hybrid chicken nuggets with the incorporation of quinoa flour as a meat replacer. Design/methodology/approach Three chicken nugget formulations were manufactured. The control (with no quinoa flour addition), FQ2.5 and FQ5.0, with 2.5% and 5.0% of quinoa flour replacing an equivalent amount of chicken meat, respectively. The proximate composition, physicochemical and microbiological properties were analyzed during frozen storage for 60 days. Findings The proximate composition was affected by the addition of quinoa flour. Adding quinoa flour increased moisture due to its water-holding capacity and raised carbohydrate content, particularly in the FQ5.0 treatment. Conversely, the FQ2.5 and FQ5.0 treatments showed lower protein content than the control, resulting from partial replacement of chicken breast (high in protein) with quinoa flour, which has lower protein and higher carbohydrate content. Color parameters were also affected; raw and cooked hybrid chicken nuggets were lighter than the control. The pH remained unchanged. Quinoa flour also promoted an increase in hardness and chewiness due to the high level of dietary fiber. Microbiological results show that the incorporation of quinoa flour did not adversely affect the shelf life of hybrid chicken nuggets. Overall, the results of hybrid chicken nuggets were comparable to those of the control. When comparing FQ2.5 and FQ5.0, the FQ2.5 treatment demonstrated better performance. Originality/value This study explores the novel concept of producing hybrid chicken nuggets, blending animal- and plant-based ingredients, specifically using quinoa flour as a partial meat replacer, which is still an emerging area in meat product innovation.
Ananda de Mello Luz (Fri,) studied this question.