This study aimed to prepare and characterize chicken nugget formulations added with two agroindustrial byproducts, okara flour (OF) and rice bran (RB), as substitutes for chicken skin. The control formulation (F1) contained 8 wt% chicken skin, which was replaced with OF (F2), RB (F3), or a mixture of RB and OF in equal proportions (F4). OF and RB contained similar amounts of dietary fiber (~30g 100g-1), but RB had the highest concentrations of lipids and antioxidant compounds and OF the highest content of proteins and polyunsaturated fatty acids (PUFAs). Addition of byproducts to chicken nugget formulations increased the contents of dietary fibers (100%), ashes (35%), and PUFAs (10%) while reducing the contents of lipids (35%), saturated fatty acids (10%), and cholesterol (40%). F4 had the highest phytosterol (0.24g 100g-1) and tocopherol (0.19g 100g-1) contents and a similar texture profile to F1. F4 had better...

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