Effect of Pumpkin Seed (Cucurbita moschata) Substitution on Physicochemical and Sensory Properties of Chicken Nuggets

Abstract

Chicken nuggets are widely consumed processed meat products but generally lack functional nutritional value, prompting the exploration of nutrient-rich plant-based ingredients such as yellow pumpkin seeds (Cucurbita moschata), which are high in protein, unsaturated fats, minerals, and bioactive compounds. This study aimed to evaluate the effect of pumpkin seed substitution on the chemical, physical, and sensory characteristics of chicken nuggets. A completely randomized design was applied with one control and five substitution levels (10–30%). Proximate composition, color (CIELAB), texture profile analysis, and hedonic testing with 102 untrained panelists were conducted. The results showed that moisture content decreased from 53.29% (control) to 40.30% at 30% substitution, while ash increased from 3.18% to 3.76% and fat increased from 15.72% to 24.01%. Protein content ranged from 19.69% to 21.26%, remaining comparable to the control at higher substitution levels. Physically, substitution increased hardness and reduced lightness (L*). Sensory evaluation indicated that 20% substitution achieved the highest acceptance, particularly in color, aroma, and taste, whereas 30% substitution significantly reduced preference due to a drier and firmer texture. In conclusion, pumpkin seed substitution up to 20% enhances nutritional quality while maintaining acceptable physicochemical and sensory properties.