Physical and hedonic quality of chicken nugget with the addition of buckwheat flour ( Fagopyrum esculentum ) and red spinach ( Amaranthus tricolor ) flour

The purpose of this study was to determine the effect of adding buckwheat flour ( Fagopyrum esculentum ) and red spinach flour ( Amaranthus tricolor ) as a substitute for tapioca flour on physical and hedonic quality of chicken nuggets. Chicken nuggets contained tapioca flour (TF), buckwheat flour (SPF), and red spinach flour (RSF) with a ratio of P0 = 15:0:0; P1 = 0:14.5:0.5; P2 = 0:14:1; P3 = 0;13.5:1.5; and P4 = 0:13:2. Analysis of physical qualities included water holding capacity (WHC), pH, cooking loss (CL), and tenderness (TN). Hedonic quality was measured using the 9-hedonic scale test method with 25 semi-trained panelists. WHC, pH, and TN values gave highly significant differences (P