Year: 2015 | Month: April | Volume 5 | Issue 1
Effect of Different Fillers on the Physico-chemical and Sensory Attributes of Chicken Meat Caruncles
Abstract:
The present study was undertaken to evaluate the effects of three different fillers i.e. rice flour, tapioca starch and potato starch, on the physico-chemical and sensory attributes of chicken meat caruncles, so as to find the best filler for chicken snacks. Four different batches were prepared as follows - control (35% refined wheat flour), T-1 (22.75% refined wheat flour + 12.25% rice flour), T-2 (14.00% refined wheat flour + 21.00% tapioca starch) and T-3 (35.00% potato starch). All the variants were assayed for physico-chemical, proximate composition, texture profile, colour profile and sensory attributes. The cooking yield (%) was significantly higher (P<0.05) in T-2 batch than control and other treated groups. There was continued and significant (P<0.05) increase in Water Absorption Index (WAI) of all the samples from control to T-3. In texture profile, hardness was significantly higher (P<0.05) in T-3 batch than control, T-1 and T-2. Adhesiveness, adhesive force and stringiness remained non-significant (P>0.05) in control and treated batches. L* value increased non-significantly in all the treated samples due to addition of fillers. Moisture (%) was significantly higher (P<0.05) in T-1 followed by T-2, control and T-3. Among the sensory attributes, colour/appearance, crispiness, after-taste, meat flavour intensity and overall acceptability were significantly higher (P<0.05) in T-2 (tapioca starch) batch than control, T-1 and T-3 batches. Hence 60% tapioca starch could be used in place of refined wheat flour along with 65% spent hen meat for the development of good quality chicken meat caruncles.
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