Year: 2013 | Month: December | Volume 3 | Issue 2
Sensory Attributes of Chicken Meat Rolls and Patties Incorporated with the Combination Levels of Rice Bran and Psyllium Husk
Abstract: <div>The present study was conducted to prepare dietary fiber rich chicken meat rolls</div><div>and patties. The combination of two different sources of dietary fiber has been</div><div>used viz. rice bran and psyllium husk. Three different levels of rice bran and</div><div>psyllium husk viz. 10% rice bran and 2% psyllium husk, 10% rice bran and 4%</div><div>psyllium husk and 10% rice bran and 6% psyllium husk were tried. The sensory</div><div>characteristics such as colour, flavour, tenderness, juiciness, texture and overall</div><div>acceptability of fiber added chicken meat rolls and patties were studied. The</div><div>sensory scores showed a decreasing trend with increasing levels of incorporation</div><div>but 10 % rice bran and 4% psyllium husk combination was found to be suitable</div><div>organoleptically.</div>
© This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited
Print This Article Email This Article to Your Friend
