The present study was undertaken to develop spent hen meat biscuits incorporated with chia seed powders (CSP). During the preparation of spent hen meat biscuit dough, three different levels of CSP replacing refined wheat flour (viz. 4%, 6.0% and 8% of total flours in the basic formulation) were incorporated, thereby resulting in the preparation of four types of meat biscuit samples viz., C (without CSP), T1 (4% CSP), T2 (6.0% CSP) and T3 (8% CSP). The developed products were assessed for various quality evaluations in terms of physico-chemical, proximate, colour, texture, and sensory parameters. The CSP incorporation resulted in increased pH values, fat, dietary fibre, calorific value, and ash content. The crude fibre and ash content of meat biscuits with 8% CSP was recorded as the highest among all samples. The hardness values increased significantly (p<0.05) in treated biscuits than controls. The overall acceptability of the spent hen meat biscuit with 6% CSP was recorded as the highest. Thus, good-quality spent hen meat biscuits could be successfully prepared by incorporating 6% CSP.

Highlights

• Good quality meat biscuits prepared by adding 6% chia seed powder.
• Developed products have high crude fibre, fat, mineral, and calorific value.