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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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Main Authors: Alexander Chiong Zhi Yeong, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Heong Man Min, Anthony Chai, Ramlah George @ Mohd. Rosli, Wolyna Pindi
Format: Article
Language:English
English
Published: Universiti Malaysia Sabah 2024
Subjects:
SB113.2-118.46 Seeds. Seed technology
TS1950-1982 Animal products
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
https://eprints.ums.edu.my/id/eprint/39252/
https://doi.org/10.51200/ijf.v1i1.4882
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spelling my.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
institution Universiti Malaysia Sabah
building UMS Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Malaysia Sabah
content_source UMS Institutional Repository
url_provider http://eprints.ums.edu.my/
language English
English
topic SB113.2-118.46 Seeds. Seed technology
TS1950-1982 Animal products
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
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.
format Article
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
title 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_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_sort effects of polod (arenga undulatifolia) powder towards physicochemical properties and sensory attributes of chicken patties
publisher Universiti Malaysia Sabah
publishDate 2024
url https://eprints.ums.edu.my/id/eprint/39252/1/ABSTRACT.pdf
https://eprints.ums.edu.my/id/eprint/39252/2/FULL%20TEXT.pdf
https://eprints.ums.edu.my/id/eprint/39252/
https://doi.org/10.51200/ijf.v1i1.4882
_version_ 1805887939097395200
score 13.211869

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