STANDARDIZATION AND EVALUATION OF CHICKEN PATTIESPREPARED WITH CARROTS
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Date
2021
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Department of Livestock Products Technology College of Veterinary Science and Animal Husbandry Anand Agricultural University Anand
Abstract
A study was undertaken to determine the effect of incorporation of grated
carrot in chicken patties. Chicken patties were prepared by replacing lean meat with
grated carrot at 3 levels i.e., 10, 15, 20 percent. The three treatments along with control
were evaluated for physico-chemical properties (quality parameters, proximate
composition), sensory evaluation (general appearance, flavour, texture, juiciness and
overall acceptability) and beta carotene estimation. Each experiment was repeated for
four times. There was a significant increase (P<0.05) in cooking yield, moisture, crude
fibre and ash content with increasing level of grated carrot incorporation. Product pH,
crude protein and crude fat showed significant decrease (P<0.05) with increase in the
level of incorporation of grated carrot. Mean sensory scores for treatments were found
to be significantly higher (P<0.05) for texture and overall acceptability, while general
appearance was similar when compared to control. The optimum incorporation level
of grated carrot was found to be 15 % for chicken patties preparation.