Physicochemical, Organoleptic Evaluation and Shelf Life Extension of Quinoa Flour-Coated Chicken Nuggets

Table 1

Recipe of manufactured chicken nugget samples.

Ingredients %	Control	BHT	Quinoa nuggets
Lean poultry meat	73.58	73.58	73.58
Fat	12	12	12
Salt	0.92	0.92	0.92
Spice’s mixture	1	1	1
Ice water	7.5	7.5	7.5
Fresh onion	5	5	5
BHT%	—	0.02	—
Wheat flour coating in batter%	100	100	—
Quinoa flour coating in batter%	—	—	100

Spice’s mixture was prepared from white pepper (25%), garlic powder (25%), ginger (15%), thyme (15%), red pepper (10%), and paprika (10%). Each type of spice was powdered before mixing. After processing nuggets are stored in batter.