Abstract :
Dietary fiberintakeissignificantlybelowtherecommendeddailyallowancesworldwide,makingfor- tification offoodswithdietaryfiberavitalstrategy.Simultaneously,thereisatrendtowardsincreased
consumption ofprocessedmeatproductscontainingsubstantialamountsoffat,makingprocessedmeat
productsanexcellentvehicletodeliverfiber.Inthisstudy,theeffectsofaddingfourtypesofdietary
fiber(ResistantStarch(RS),Polydextrose(POD),Fructooligosaccharides(FOS)andGalactooligosac-
charides(GOS))tochickennuggetswereinvestigated.Fiberswereaddedatthreelevels(5,10and
15%) toreplace33.33,66.66,and100%,respectively,ofthechickenskin.Thedifferencebetween
the removedquantityofchickenskinandaddedfiberwascompensatedwithwater.Chickennuggets
wereevaluatedbymeasuringcolor,texture,proximatecomposition,yieldandconsumers’acceptability.
Results indicatedthatreplacementofthechickenskinentirelywithdietaryfiberispossiblewithout
negativelyaffectingthefinalproductquality.