Year: 2022 | Month: June | Volume 12 | Issue 3

Quality Evaluation of Low Fat Chicken Sausages Fortified with Dietary Fibre

Parma Ram Gorachiya Basant Bais Vikas Pathak Meena Goswami Basant
DOI:10.30954/2277-940X.03.2022.16

Abstract:

The experiment was conducted to optimize the level of dietary fibre sources viz. finger millet (ragi) flour RT1, RT2 and RT3 separately at 5.0, 10.0 and 15.0% level in formulation of low fat chicken sausages. In previous experiment replacement of refined oil upto 50% by using chia seed powder. The emulsion pH, emulsion stability, product pH, cooking yield, moisture, ash content, fat retention and moisture retention values increased significantly (P<0.05), whereas, protein, emulsion fat and product fat content decreased significantly (P<0.05) with increased level of ragi flour. There was no significant difference in water activity values between control and treatments. Among the textural and colour parameters, hardness, springiness, cohesiveness, gumminess, chewiness, resilience and redness the values increased significantly (P<0.05) but the parameters i.e. lightness and yellowness values decreased significantly (P<0.05) in treatments. The scores of all sensory attributes decreased significantly (P<0.05) at each level of ragi flour incorporation in low fat chicken sausage except saltiness. It was concluded that low fat chicken sausage with improved cooking yield, textural profile and acceptable sensory attributes, can be successfully developed with the incorporation of 5.0% ragi flour.

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