Riskayanti Riskayanti1, Hikmah Hikmah2*, Muhammad Irfan Said2, Nahariah Nahariah2
... cooking loss of chicken nuggets. The research design consisted of two factors, the first factor was vegetable cooking treatment (fresh and steamed) and the second factor was vegetable addition level (0%, 10%, 20% and 30%). Parameters measured were dietary fiber content (%), antioxidant activity (%), IC50 (ppm), pH and cooking loss of chicken nuggets. The outcomes showed that dietary fiber content and antioxidant activity...
Umair Khatri1, Aijaz Hussain Soomro1*, Shahzor Gul Khaskheli1 and Omer Mukhtar Tarar2
...i.e., biscuits, noodles, nuggets and soup mix were developed using mushroom powder. Results regarding the fatty acids profile showed that, Saturated fatty acid (SFA) followed by (palmitic acid 13.20g/100) BMP, (stearic acid 3.97g/100) OMP, (margaric acid 3.43g/100) BMP, (behenic acid 1.15g/100) BMP, (arachidic acid 0.37g/100) BMP and (lignoseric acid 0.34g/100) BMP. Unsaturated fatty acid (USFA) followed by (trans linoleic acid 66.49g/100 BMP, (cis oleic acid ...
