Effect of the lycopene fortification from gac fruit (momordica cochinchinensis spreng) on quality of chicken nuggets product

Abstract

The objective of this research was to study the effect of lycopene fortification from gac fruit (Momordica cochinchinensis Spreng) in different levels (1, 1.5, 2 %) compared with standard formula and addition of BHT 100 ppm on physical properties and consumer acceptance of chicken nuggets product. The analysis showed that the sensorial evaluation of nuggets chicken fortification at 2 % lycopene had accepted overall liking score in range like moderately to like very much (p>0.05) of chicken nuggets. Antioxidant activity using by DPPH and total phenol content were the highest (14.04% and 4.43 mgGAE/g) significantly. Furthermore, also found that adding powder lycopene levels had the ability to retard oxidation activities similar BHT 100 ppm after storage at 4 C for a period of one month and inhibit the rancidity effective a 2-fold compared to control.