STANDARDIZATION AND EVALUATION OF CHICKEN PATTIESPREPARED WITH CARROTS

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dc.contributor.advisorDr. J. B. Nayak
dc.contributor.authorPatel Vaibhaviben Vijaykumar
dc.date.accessioned2023-04-27T09:23:45Z
dc.date.available2023-04-27T09:23:45Z
dc.date.issued2021
dc.description.abstractA 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.en_US
dc.identifier.urihttps://krishikosh.egranth.ac.in/handle/1/5810196793
dc.keywordsSTANDARDIZATION, EVALUATION, CHICKEN, PATTIESPREPARED, CARROTSen_US
dc.language.isoEnglishen_US
dc.publisherDepartment of Livestock Products Technology College of Veterinary Science and Animal Husbandry Anand Agricultural University Ananden_US
dc.subLivestock Product Technologyen_US
dc.themeSTANDARDIZATION AND EVALUATION OF CHICKEN PATTIESPREPARED WITH CARROTSen_US
dc.these.typeM.V.Sc.en_US
dc.titleSTANDARDIZATION AND EVALUATION OF CHICKEN PATTIESPREPARED WITH CARROTSen_US
dc.typeThesisen_US
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