The Effects of Polod (Arenga undulatifolia) Powder towards Physicochemical Properties and Sensory Attributes of Chicken Patties
Meat products have high biological value protein and essential nutrients needed for human sustenance, but it is deficient in complex carbohydrates like dietary fibre. Thus, various strategies have been explored to increase the dietary fibre content in meat products because plants are potentially ric...
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| Format: | Article |
| Language: | English English |
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Universiti Malaysia Sabah
2024
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| Online Access: | https://eprints.ums.edu.my/id/eprint/39252/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39252/2/FULL%20TEXT.pdf |
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| author | Alexander Chiong Zhi Yeong Nurul Shaeera Sulaiman Hana Mohd Zaini Heong Man Min Anthony Chai Ramlah George @ Mohd. Rosli Wolyna Pindi |
| author_facet | Alexander Chiong Zhi Yeong Nurul Shaeera Sulaiman Hana Mohd Zaini Heong Man Min Anthony Chai Ramlah George @ Mohd. Rosli Wolyna Pindi |
| author_sort | Alexander Chiong Zhi Yeong |
| collection | UMS |
| description | Meat products have high biological value protein and essential nutrients needed for human sustenance, but it is deficient in complex carbohydrates like dietary fibre. Thus, various strategies have been explored to increase the dietary fibre content in meat products because plants are potentially rich sources of dietary fibres and bioactive compounds. Arenga undulatifolia, commonly known as polod, is a member of the family Arecaceace and grows natively in Borneo. This study examined how incorporating polod powder produced from the stem pith of Arenga undulatifolia affects nutritional, physicochemical, and sensory aspects of chicken patties. The polod powder showed comparable functional properties to other plant powders. The chicken patties were formulated as control samples F0 (0% polod powder), F1 (2% polod powder), F2 (4% polod powder), F3 (6% polod powder). Adding 4% polod powder significantly increased (p > 0.05) the patty’s protein, ash, lipid, crude fibre, dietary fibre, and energy contents. Increasing the level of polod powder considerably lowered the moisture content (p < 0.05). The chewiness of the patties decreased significantly (p < 0.05) at 4% and 6% polod powder levels with no significant changes in other textural parameters (p > 0.05). Compared to the control sample (F0), the chicken patties with polod powder showed greater cooking yield and lower cooking loss. Compared to other formulations, F1 was most liked by sensory panellists. In conclusion, polod powder is potentially useful as a functional ingredient in the production of chicken patties. |
| first_indexed | 2024-09-24T00:50:33Z |
| format | Article |
| id | ums.eprints-39252 |
| institution | Universiti Malaysia Sabah |
| language | English English |
| last_indexed | 2024-09-24T00:50:33Z |
| publishDate | 2024 |
| publisher | Universiti Malaysia Sabah |
| record_format | dspace |
| spelling | ums.eprints-392522024-07-23T02:13:06Z https://eprints.ums.edu.my/id/eprint/39252/ The Effects of Polod (Arenga undulatifolia) Powder towards Physicochemical Properties and Sensory Attributes of Chicken Patties Alexander Chiong Zhi Yeong Nurul Shaeera Sulaiman Hana Mohd Zaini Heong Man Min Anthony Chai Ramlah George @ Mohd. Rosli Wolyna Pindi SB113.2-118.46 Seeds. Seed technology TS1950-1982 Animal products Meat products have high biological value protein and essential nutrients needed for human sustenance, but it is deficient in complex carbohydrates like dietary fibre. Thus, various strategies have been explored to increase the dietary fibre content in meat products because plants are potentially rich sources of dietary fibres and bioactive compounds. Arenga undulatifolia, commonly known as polod, is a member of the family Arecaceace and grows natively in Borneo. This study examined how incorporating polod powder produced from the stem pith of Arenga undulatifolia affects nutritional, physicochemical, and sensory aspects of chicken patties. The polod powder showed comparable functional properties to other plant powders. The chicken patties were formulated as control samples F0 (0% polod powder), F1 (2% polod powder), F2 (4% polod powder), F3 (6% polod powder). Adding 4% polod powder significantly increased (p > 0.05) the patty’s protein, ash, lipid, crude fibre, dietary fibre, and energy contents. Increasing the level of polod powder considerably lowered the moisture content (p < 0.05). The chewiness of the patties decreased significantly (p < 0.05) at 4% and 6% polod powder levels with no significant changes in other textural parameters (p > 0.05). Compared to the control sample (F0), the chicken patties with polod powder showed greater cooking yield and lower cooking loss. Compared to other formulations, F1 was most liked by sensory panellists. In conclusion, polod powder is potentially useful as a functional ingredient in the production of chicken patties. Universiti Malaysia Sabah 2024 Article NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/39252/1/ABSTRACT.pdf text en https://eprints.ums.edu.my/id/eprint/39252/2/FULL%20TEXT.pdf Alexander Chiong Zhi Yeong and Nurul Shaeera Sulaiman and Hana Mohd Zaini and Heong Man Min and Anthony Chai and Ramlah George @ Mohd. Rosli and Wolyna Pindi (2024) The Effects of Polod (Arenga undulatifolia) Powder towards Physicochemical Properties and Sensory Attributes of Chicken Patties. International Journal of Food, 1 (1). pp. 1-12. https://doi.org/10.51200/ijf.v1i1.4882 |
| spellingShingle | SB113.2-118.46 Seeds. Seed technology TS1950-1982 Animal products Alexander Chiong Zhi Yeong Nurul Shaeera Sulaiman Hana Mohd Zaini Heong Man Min Anthony Chai Ramlah George @ Mohd. Rosli Wolyna Pindi The Effects of Polod (Arenga undulatifolia) Powder towards Physicochemical Properties and Sensory Attributes of Chicken Patties |
| title | The Effects of Polod (Arenga undulatifolia) Powder towards
Physicochemical Properties and Sensory Attributes of Chicken Patties |
| title_full | The Effects of Polod (Arenga undulatifolia) Powder towards
Physicochemical Properties and Sensory Attributes of Chicken Patties |
| title_fullStr | The Effects of Polod (Arenga undulatifolia) Powder towards
Physicochemical Properties and Sensory Attributes of Chicken Patties |
| title_full_unstemmed | The Effects of Polod (Arenga undulatifolia) Powder towards
Physicochemical Properties and Sensory Attributes of Chicken Patties |
| title_short | The Effects of Polod (Arenga undulatifolia) Powder towards
Physicochemical Properties and Sensory Attributes of Chicken Patties |
| title_sort | effects of polod arenga undulatifolia powder towards physicochemical properties and sensory attributes of chicken patties |
| topic | SB113.2-118.46 Seeds. Seed technology TS1950-1982 Animal products |
| url | https://eprints.ums.edu.my/id/eprint/39252/1/ABSTRACT.pdf https://eprints.ums.edu.my/id/eprint/39252/2/FULL%20TEXT.pdf |
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