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Quality of Functional Chicken Nuggets Enriched with Flaxseed Flour

S. J. Deepak, C. T. Chandregowda, Roopa Krishna Reddy, Ravikumar Puttamallappa.

Abstract
The present study concludes that addition of flaxseed flour at 2% level helps to improve the nutritional status with good sensory acceptability in development of functional chicken nuggets. The good fatty acids such as linolenic acid and PUFA -EPA and DHA are increased with incorporation of flaxseed in chicken nuggets. The ultrastructural study reveals the uniformity in fatty acid and better emulsion. The antimicrobial activity was improved with addition of flaxseed by lowering the TPC, PPC and YMC. The further studies are intended to study on animal/human trails for health benefit analysis, storage study and further validate and optimise the flaxseed incorporation level for commercial production of meat products.

Key words: Antioxidant,Antimicrobial, Flaxseed,Functional food, High Fibre, Nutritive value and PUFA.



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The articles in Bibliomed are open access articles licensed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License (https://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non-commercial use, distribution and reproduction in any medium, provided the work is properly cited.
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