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dc.contributor.authorJackson, Andrea
dc.description.abstractThis study investigated the use of pecans in a breaded chicken nugget as a way to increase the use of an underutilized culinary nut. Several attributes were measured including moisture and lipid content, color analysis, and batter adhesion. Spectrophotometric determination of conjugated products by UV absorption and the TBARS assay were used to quantify primary and secondary oxidation products. Sensory studies were conducted using descriptive and consumer evaluation. For the physical properties, there was a significant difference in the color analysis for the b* value for the 100% cornflake breading compared to the 50% pecans to 50% cornflake breading and 75% pecans to 25% cornflake breading. Also, the 50% pecans to 50% cornflake breading and 75% pecans to 25% cornflake breading had significantly higher lipid content. For the storage study there was a significant difference for nuggets stored at -40°C and -15°C temperatures as well as for conjugated dienes and trienes (CDT) values for samples stored at different temperatures. The trained descriptive panel and the consumer panel for the storage study as well as the consumer panel that tested the breading with different ratios of pecans to cornflakes did not find any significant differences.
dc.subjectpecans, fried, sensory evaluation, chicken pieces, conjugated dienes, thiobarbituric acid reactive substances (TBARS), and oxidative stability
dc.titleConsumer evaluation and shelf-life of gluten-free pecan breaded chicken nuggets
dc.description.departmentFood Science and Technology
dc.description.majorFood Science
dc.description.advisorWilliam L. Kerr
dc.description.committeeWilliam L. Kerr
dc.description.committeeRakesh Singh
dc.description.committeeCasimir Akoh

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