Development and Evaluation of Low-Fat Fish and Chicken Nuggets Fortified With Date Seed Powder and Quinoa Flour as Agricultural Dietary Fiber Sources.

Fiber Content of Nuggets The fiber content evaluation results showed an increasing trend in samples formulated with quinoa flour and date seed powder (Table 2 ).

also in 63,971 other papers

Protein Content of Nuggets The protein analysis results (Table 2 ) in chicken nuggets showed a decreasing trend in the treated samples, indicating that with an increase in the percentage of quinoa flour and date seed powder, the protein content of chicken nuggets decreased from 17.38% to 14.79% compared to the control samples (17.92%).

also in 47,180 other papers