Effect of Sacha Inchi Oil Press-Cake (Plukenetia volubilis L.) on Physicochemical and Sensory Properties of Reduced-Fat Chicken Patties

Authors

  • Aizatul Aziqah Mohd Idris Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.
  • Nurul Shaeera Sulaiman Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.
  • Hana Mohd Zaini Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.
  • Anthony Chai Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.
  • Heong Man Hin Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu Sabah, Malaysia.
  • Hasmadi Mamat Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.
  • Norhidayah Abdullah Faculty of Hotel and Tourism Management, Universiti Teknologi MARA Selangor, Puncak Alam Campus, 42300 Puncak Alam, Selangor, Malaysia.
  • Wolyna Pindi Food Security Research Laboratory, Faculty of Food Science and Nutrition, Universiti Malaysia Sabah, Jalan UMS, 88400 Kota Kinabalu, Sabah, Malaysia.

DOI:

https://doi.org/10.54987/jobimb.v13i2.1138

Keywords:

Sacha inchi oil press-cake (SIOPC), Fat replacement, Reduced-fat chicken patties, Physicochemical properties, Sensory evaluation

Abstract

This study analyzed the proximate composition of Sacha inchi oil press-cake (SIOPC) and its effects on the physicochemical and sensory properties of chicken patties. Five formulations were prepared: a control (F0) with 0% SIOPC and 10% fat, and four variations—F1 (2.5% SIOPC + 7.5% fat), F2 (5% SIOPC + 5% fat), F3 (7.5% SIOPC + 2.5% fat), and F4 (10% SIOPC + 0% fat). Proximate analysis of SIOPC revealed a remarkable protein (54.20%) and fat (22.87%) contents. Moreover, the addition of SIOPC in chicken patties significantly increased the ash content, while reducing the fat level (p<0.05). Fat replacement with SIOPC reduced pH and cooking loss (p<0.05) while improving water holding capacity and cooking yield. Color analysis showed no effect on lightness (L*) but decreased redness (a*) and yellowness (b*) (p<0.05). Texture profile analysis indicated significant differences (p<0.05) in hardness, chewiness, and resilience, but not in cohesiveness and springiness (p>0.05). Sensory evaluation found no significant differences (p>0.05) in color, aroma, taste, or overall acceptance, though F2 received the highest score among SIOPC-enriched formulations. Overall, SIOPC shows promise as a fat replacer in reduced-fat chicken patties.

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Published

12.12.2025

How to Cite

Idris, A. A. M., Sulaiman, N. S., Zaini, H. M., Chai, A., Hin, H. M., Mamat, H., Abdullah, N., & Pindi, W. (2025). Effect of Sacha Inchi Oil Press-Cake (Plukenetia volubilis L.) on Physicochemical and Sensory Properties of Reduced-Fat Chicken Patties. Journal of Biochemistry, Microbiology and Biotechnology, 13(2), 64–69. https://doi.org/10.54987/jobimb.v13i2.1138

Issue

Vol. 13 No. 2 (2025)

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Articles

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Copyright (c) 2025 Aizatul Aziqah Mohd Idris, Nurul Shaeera Sulaiman, Hana Mohd Zaini, Anthony Chai, Heong Man Hin, Hasmadi Mamat, Norhidayah Abdullah, Wolyna Pindi

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