The incorporation of green peas as the source of dietary fiber in developing functional chicken nuggets

• Main Authors: Hana Mohd Zaini, Sylvester Mantihal, Wen, Fiona Yah Ng, Wolyna Pindi
• Format: Article
• Language: English; English
• Published: John Wiley & Sons, Inc. 2021
• Subjects: QK Botany; SB Plant culture; TX341-641 Nutrition. Foods and food supply
• Online Access: https://eprints.ums.edu.my/id/eprint/27278/1/The%20incorporation%20of%20green%20peas%20as%20the%20source%20of%20dietary%20fiber%20in%20developing%20functional%20chicken%20nuggets%20FULL%20TEXT.pdf; https://eprints.ums.edu.my/id/eprint/27278/2/The%20incorporation%20of%20green%20peas%20as%20the%20source%20of%20dietary%20fiber%20in%20developing%20functional%20chicken%20nuggets%20ABSTRACT.pdf; https://eprints.ums.edu.my/id/eprint/27278/; https://ifst.onlinelibrary.wiley.com/doi/epdf/10.1111/jfpp.15412; https://doi.org/10.1111/jfpp.15412

The effect of green peas (Pisum sativum) on the physicochemical and sensory properties of chicken nuggets was studied. Five formulations were developed in accordance to the incorporation of different percentages of green peas which include control formulations (GPC = 0%, GP3 = 3%, GP6 = 6%, GP9 = 9%...