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| Illustration by Ai |
Using 20% yellow cornstarch produced the most optimal overall characteristics in broiler chicken nuggets, according to a study by W. Ma’ruf, J.A.D. Kalele, O. Wandik, and F.S. Ratulangi of Universitas Sam Ratulangi Manado. The research, conducted from May 17 to June 18, 2022, at the Laboratory of Animal Product Technology, Faculty of Animal Husbandry, Universitas Sam Ratulangi, tested four levels of yellow cornstarch and evaluated the physical, chemical, and sensory qualities of the resulting nuggets. Published in 2026, the study found that the 20% formulation, equivalent to 100 grams of yellow cornstarch for every 500 grams of chicken meat, produced the best overall results.
Yellow Corn
as a Nugget Filler
Chicken nuggets
are processed meat products made from ground meat mixed with seasonings and
binding ingredients, then shaped, steamed, cut, coated, and fried. In this
process, fillers play an important role in helping retain water, maintain
mixture stability, reduce shrinkage during cooking, and create the desired
product texture.
Cornstarch is
one potential filler because it can bind water and help retain moisture during
cooking. Corn also contains several nutrients, including protein, dietary
fiber, beta-carotene, and iron.
For food
manufacturers and small food businesses, the use of corn-based ingredients may
also provide an alternative formulation for processed chicken products. The
Universitas Sam Ratulangi study specifically examined yellow corn flour (Zea
mays L.) to determine how different levels of its addition affect the
quality of broiler chicken nuggets.
Four
Formulations Were Tested
Ma’ruf and his
research team used four treatments. Each formulation contained 500 grams of
chicken meat, with different amounts of yellow cornstarch:
- P1: 10%, or 50 grams of yellow cornstarch
- P2: 20%, or 100 grams
- P3: 30%, or 150 grams
- P4: 40%, or 200 grams
Each treatment
was conducted in four replications. For the sensory evaluation, 30 panelists
assessed the nuggets based on aroma, color, taste, and texture. The physical
and chemical parameters included pH, water-binding capacity, and cooking loss.
The
nugget-making process began by grinding chicken meat with ingredients such as
ice, salt, eggs, garlic, pepper, and yellow cornstarch. The mixture was then
steamed, cooled, cut into pieces, dipped in egg white, coated with breadcrumbs,
and prepared for frying.
Water-Binding
Capacity Increased with More Cornstarch
One of the
notable findings involved the nuggets’ water-binding capacity. The reported
average values generally increased as the proportion of yellow cornstarch
increased.
The 10%
formulation recorded an average value of 13.53, while the 20% formulation was
listed at 12.65 in the study’s table. The 30% formulation recorded 45.00, and
the 40% formulation reached 48.60. The researchers reported that statistical
analysis showed differences in water-binding capacity and that higher levels of
yellow cornstarch tended to increase this property.
Water-binding
capacity is important in processed meat products because it is associated with
quality during grinding, mixing, cooking, and emulsion formation. Moisture
content also influences the characteristics of the final cooked product.
However, the
research table lists the P2 value as 12.65, while the accompanying discussion
refers to P2 as 32.65. This inconsistency should be taken into account if the
study’s numerical data are used for further analysis.
pH and
Cooking Loss Remained Relatively Stable
The pH values
of the nuggets ranged from 6.15 to 6.17 according to the study’s discussion.
The 20% formulation recorded a pH of 6.17, while the 10%, 30%, and 40%
treatments recorded 6.15. The researchers reported that adding yellow
cornstarch did not have a statistically significant effect on nugget pH.
A similar
result was found for cooking loss. The average values ranged from 1.06 to 1.53.
The 20% formulation recorded the lowest cooking-loss value at 1.06, while the
10% formulation recorded the highest at 1.53. The researchers reported that
different levels of yellow cornstarch did not produce statistically significant
differences in cooking loss.
Cooking loss is
an important quality indicator because weight loss during cooking is associated
with the loss of water and some nutrients from the product.
Panelists
Continued to Accept Aroma, Color, Taste, and Texture
The study also
evaluated how the nuggets were perceived by sensory panelists. Four
characteristics were assessed: aroma, color, texture, and taste.
Average aroma
scores ranged from 5.37 to 5.48. Color scores ranged from 5.42 to 5.60, while
texture scores ranged from 5.17 to 5.48. Taste scores ranged from 5.42 to 5.82.
For aroma, the
researchers reported no significant difference caused by the addition of yellow
cornstarch. The highest aroma score was recorded by the 10% formulation, with a
score of 5.48.
Color scores
were also relatively close across the treatments. The highest score was
recorded by P1, or the 10% formulation, at 5.60. For taste, P1 also recorded
the highest average score, at 5.82.
For texture,
the highest average score was recorded by P1 at 5.48, followed by P2 at 5.34.
The researchers reported that adding yellow cornstarch did not have a
statistically significant effect on the sensory texture of the nuggets.
20%
Cornstarch Became the Recommended Formulation
After
considering the results for pH, water-binding capacity, cooking loss, and
sensory characteristics, the researchers concluded that using 20% yellow
cornstarch, or 100 grams for every 500 grams of chicken meat, produced the best
overall results.
The finding
provides an alternative formulation for developing chicken nuggets using
locally available corn-based ingredients. For food businesses, yellow
cornstarch could potentially be used as a filler in chicken nuggets without
causing major changes in several of the sensory characteristics evaluated in
the study.
From the
perspective of local food development, the research also highlights the
potential of corn as an ingredient in processed meat products. However, the
study did not provide a comprehensive economic analysis or a detailed
assessment of the final nutritional content of the nuggets. Further research
would therefore be needed to evaluate the economic benefits and nutritional
value of the formulation.
Author
Profiles
W. Ma’ruf
— Universitas Sam Ratulangi Manado, first author and corresponding author of
the study.
J.A.D.
Kalele — Universitas Sam Ratulangi Manado, second author.
O. Wandik
— Universitas Sam Ratulangi Manado, third author.
F.S.
Ratulangi — Universitas Sam Ratulangi Manado, fourth author.
The available
article does not provide the academic degrees or specific fields of expertise
of each author. Therefore, those details are not added here to keep the profile
consistent with the source.
Research
Source
Title: Use
of Yellow Cornstarch (Zea Mays L.) Against the Quality of Broiler Nuggets
Authors:
W. Ma’ruf, J.A.D. Kalele, O. Wandik, F.S. Ratulangi
Affiliation:
Universitas Sam Ratulangi Manado
Journal:
International Journal of Integrative Research (IJIR)
Volume:
4, No. 7
Year:
2026
Pages:
507–516
DOI: https://doi.org/10.59890/ijir.v4i7.220
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