Food Science

“Plant-Based Chicken Nuggets “

(Meatless Chicken Nuggets Produced from
Cannellini Beans Flour and Textured
Vegetable Protein)

Brenda Gracia Christi – 21110071

Diploma 3 Seni Kuliner
Akademi Sages
2022
 ABSTRACT

Chicken nugget is one of the most popular meals. High protein but contained
saturated-fat and trans-fat content fat than meat. The fat of chicken nugget can
cause epidemic of obesity. Replace some of the meat with meat alternative can be
alternative substitution. Cannellini beans have high fiber and protein. Addition of
Textured Vegetable Protein (TVP) is used to produce meat analogue to give
texture with a protein content comparable to certain meats. The purpose of this
study is to develop and evaluate a “chicken” nugget formulation with substitution
of the meat or fat by plant-based ingredients. This plant-based nugget prepared
from cannellini beans flour and textured vegetable protein (TVP) can provide
protein rich, low saturated fat and high fiber can be alternative products for
consumers.

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 TABLE OF CONTENTS

ABSTRACT.......................................................................................................................i
TABLE OF CONTENTS.................................................................................................ii
CHAPTER ONE: Introduction.......................................................................................1
1.1 Background..............................................................................................................1
1.2 Formulation of the problem......................................................................................2
1.3 Purpose.....................................................................................................................2
CHAPTER TWO: Review of Literature........................................................................3
2.1 Chicken Nugget........................................................................................................3
2.2 The Dangers of Eating Chicken Nuggets.................................................................3
2.3 Meat Replacer Product.............................................................................................3
2.4 Plant-Based Nuggets Formulation............................................................................3
2.4.1 Cannellini Beans...............................................................................................3
2.4.2 Textured Vegetable Protein (TVP)....................................................................4
2.4.3 Vital wheat flour................................................................................................4
2.4.4 Water or ice.......................................................................................................4
2.4.7 Salt....................................................................................................................5
2.4.8 Pepper................................................................................................................5
CHAPTER THREE: Closing..........................................................................................6
3.1 Conclusion...............................................................................................................6
3.2 Suggestions..............................................................................................................6
REFERENCES................................................................................................................iii

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 CHAPTER ONE: Introduction

1.1 Background.
Chicken nugget is one of the most popular regarding industrialized
meals. It is tasty, has long shelf life, and easy to be made. Chicken nuggets
are made with white chicken meat that comes from the breast and other
chicken parts can be mixed in as well. Tendons, bones, nervous and
connective tissues, and fat can all be ground up together before being
shaped into those bite-sized pieces. The biggest problem of chicken
nuggets is generally regarded as a fatty, unhealthy food. One study found
that chicken nuggets contained more fat than meat. It contains high
saturated-fat and trans-fat content. (Kurni, et all., 2019)

The growing need to live a healthy and healthy lifestyle has gained
immense popularity. Consumers prefer products that accurately imitation
what they replace and add nutritional value to meat products when
possible. This has led many consumers to switch to plant-based meat
products. Therefore, ingredients other than meat, especially those derived
from soybeans, beans, peas, and lentils, have been used as imitations,
binders, and bulking agents for minced meat products due to their high
value.

Cannellini beans (white kidney beans) is a cream-colored, kidney-

shaped bean with a mild flavor. Cannellini beans fit well into many eating
plans since they are plant-based, gluten-free (depending on preparation),
and low in fat. And they provide plenty of protein and fiber. Cannellini
beans have been processed into flour to increase its functionality in food
application. The cannellini bean flour can be used for the preparation of
dough, bread, tortillas, and soups.

The combination of cannellini bean flour and textured vegetable

protein (TVP) could be used to produce of fine fibrous chicken nuggets
with lean meat-like textures. Cannellini bean flour is rich in protein and is
thought to imitation the properties of meat. Therefore, the purpose of this
study is to find an alternative solution for developing new low-fat,
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high protein,

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high fiber plant-based nugget formulations by the combination of these

two ingredients cannellini beans flour and TVP.

1.2 Formulation of the problem

1. Can combination of cannellini beans flour and TVP in plant-based chicken
nugget to produce meat replacer product?
2. Can cannellini beans flour and TVP increase the protein & fiber in in
plant- based chicken nugget as a protein & fiber fortified product?
3. How does the addition of cannellini beans flour and TVP affect to the
texture and taste of plant-based chicken nugget?

1.3 Purpose
1. To know that combination of cannellini beans flour and TVP in plant-
based chicken nugget to produce meat replacer product.
2. To know that cannellini beans flour and TVP increase the protein & fiber
in in plant-based chicken nugget as a protein & fiber fortified product.
3. To know the addition of cannellini beans flour and TVP affect to the
texture and taste of plant-based chicken nugget.
 CHAPTER TWO: Review of Literature

2.1 Chicken Nugget

Chicken Nuggets is processed food that made from chicken meat or
chicken slurry as a raw material, butter, and fried, is the favorite product to be
consumed as a protein source. It is a packaged frozen food product ready to
serve that can be find in supermarkets.

2.2 The Dangers of Eating Chicken Nuggets

Chicken nuggets are mostly fat, and their name is a misnomer. The fat or
chicken nugget can cause epidemic of obesity and obesity-related disease
remain are high in fat. (DeShazo.et all., 2013)

2.3 Meat Replacer Product

People are more likely to eat healthier foods which offer a great
opportunity for the growth of meat alternative category. As people get older,
they tend to avoid high fat diets or even choose meat free diets. Consumers
have started to replace some of the meat with meat alternative. Meat Replacer
Product designed to equal the animal alternatives in taste and texture. Some
ingredients can be substitution like soybeans, beans, peas, and lentils, have
been used as imitations, binders, and bulking agents for minced meat products
due to their high value.

2.4 Plant-Based Nuggets Formulation

2.4.1 Cannellini Beans
Cannellini beans are also called white kidney beans. Cannellini
beans are a popular white bean native to Southern Italy. They are large
and oval in size with a nutty flavor and a creamy texture. Cannellini
beans are a nutritional powerhouse, provide plenty of fiber and protein
that a good source of numerous micronutrients, including folate,
magnesium, and vitamin B6. Cannellini beans contain little to no fat.
That makes them a good addition to a low-fat diet.

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2.4.1.1 Health Benefits of Cannellini Beans

Cannellini beans offer several health benefits. Cannellini

beans can help lower blood sugar. Reduces blood pressure and
an overall lower cardiovascular disease risk. Cannellini beans
are excellent sources of polyphenols—micronutrients with
antioxidant properties such as protecting and repairing cells.
This protective action can lower your risk of certain infections,
cancers, and heart disease. (Garone, 2021)

2.4.1.2 Usage of Cannellini Beans Flour in Food Products

The cannellini bean flour is rich in protein, it is also used by
vegans with the aim of increasing the amount of total amino
acids. The cannellini bean flour can be used for the preparation
of dough, bread, tortillas, and soups.

2.4.2 Textured Vegetable Protein (TVP)

Textured or texturized vegetable protein (TVP), also known as
textured soy protein (TSP), soy meat, or soya chunks is a defatted soy
flour product, a by-product of extracting soybean oil. It is often used as
a meat analogue or meat extender. t's rich in complete protein and
contains no fat, so it is an excellent alternative to meat. TVP is low in
calories but high in protein, fibres, and several important vitamins and
minerals.

2.4.3 Vital wheat flour

Vital wheat gluten used in making nuggets can produce a nugget
texture chewier. Vital wheat gluten is added to give compact solid
texture and improve product quality by the starch gelatinization process
that occurs during the production process

2.4.4 Water or ice

Water is one of the ingredients that is generally added in the
nuggets. Generally, the water is added in the form of ice. Adding water
in the form of ice or ice water aims to: dissolve salt and water distribute
evenly.
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2.4.6 Garlic

Garlic (Allium sativum L) can add aroma and improve the taste of
food products. Distinctive smell of garlic is derived from a volatile oil
that contains sulfur component. In addition, garlic contains protein, fats,
B vitamins, and vitamin C as well as minerals (calcium, phosphate, iron,
and sulfur) (Palungkun and Budiarti, 1992).

2.4.7 Salt
Addition of salt can dissolve protein especially myosin and actin and
increase water holding capacity so that a nugget product with a good
texture is formed. Concentration high salt in products can stop or
suppress the growth of microorganisms. Salt is normal too used as a
flavor enhancer. Added salt is not recommended too much because it
can cause the product race becomes too salty.

2.4.8 Pepper
Pepper (Paperningrum) is added to the ingredients food to improve
taste and extend power durable. Pepper has a spicy taste and
distinctive aroma.
 CHAPTER THREE: Closing

3.1 Conclusion
This study observation results that cannellini bean flour and TVP had
potential as good produce meat replacer product. Results on nutritional value of
cannellini bean flour and TVP can be effective in increase the protein and fiber.
The addition of cannellini beans flour, TVP, and other ingredients can affect
the texture and taste of plant-based chicken nugget. So, cannellini bean flour
and TVP have a great potential for improvement of nutritional value of
developed low-fat products, high-protein, high-fiber plant-based nugget.

3.2 Suggestions
 Further research is needed to compare the ratio formulation ingredients of
plant-based chicken nuggets.
 There should be conduct sensory evaluation of plant-based chicken
nuggets for better quality nuggets.
 Further research is needed to know the durably of the storage plant-based
chicken nugget.

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 REFERENCES

DeShazo, R. D., Bigler, S., & Skipworth, L. B. (2013). The autopsy of chicken
nuggets reads “chicken little”. The American journal of medicine, 126(11),
1018-1019.

Garone, Sarah. Cannellini Bean Nutrition Facts and Health Benefits. Retrieved on
October 11, 2021 https://www.verywellfit.com/cannellini-bean-nutrition-
facts-4768468

Kurni, A. R., Prameswari, G. N., Susilo, M. T., Melinda, A., Nasiha, N., &
Hidayatun, N. (2019, November). Comparing Macronutrient Compositions
and Sensory Characteristics of Jackfruit Nugget Formulations and
Commercially Available Chicken Nugget. In 5th International Conference
on Physical Education, Sport, and Health (ACPES 19) (pp. 233-236).
Atlantis Press.

Mateos-Aparicio, I., Cuenca, A. R., Villanueva-Suárez, M. J., & Zapata-Revilla,

M. A. (2008). Soybean, a promising health source. Nutricion
hospitalaria, 23(4), 305-312.

Palungkun, R. dan A. Budiarti. 1992. Bawang Putih Dataran Rendah. PT. Penebar
Swadaya, Jakarta.

Pulver. 2010. Literature Review of Meat Analogue. Retrieved on October 18,

2014 from http:// amandapulver.yolasite.com/food.php