Quality of Low Fat Chicken Nuggets: Effect of Sodium Chloride Replacement and Added Chickpea (Cicer Arietinum L.) Hull Flour (Report‪)‬

INTRODUCTION There has been a dramatic shift in consumer eating habits in recent years. As consumers have become increasingly more health conscious, the trend is toward foods including meat products with decreased levels of fat, salt, cholesterol and caloric content as well as enriched with dietary fibre (Yang et al., 2007). Additionally, owing to concerns about obesity and diseases related to high-fat diets, many consumers now desire no fat or low-fat versions of their traditional foods. Health organizations all over the world have proposed limits to total fat intake to less than 30% of total calories (Koutsopoulos et al., 2008). It has also been advised to lower the intake of saturated fatty acids and cholesterol, as a means of preventing cardiovascular heart disease (AHA, 1986).