Development of Meat based Seasoning Fryums using Chicken Meat and Rice Flour Blends
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Date
2017
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Publisher
Int. J. Curr. Microbiology and Applied Sciences
Abstract
Meat based seasoning fryums (meat vadam) with 15, 25 and 35 % chicken meat
were developed and their quality evaluated. Fryums prepared with 100% rice flour
were used as control. Linear and significantly (P<0.01) increased values were
observed from control to chicken meat incorporated seasoning fryums for pH,
product yield, bulk density, moisture, protein and fat contents. Significantly
(P<0.01) reverse trends were observed for hydratability, water absorption index
and water solubility index. Results of sensory evaluation on 8 - point hedonic
scale showed appearance and colour, flavour, texture, crispness, after taste, meat
flavour intensity and overall palatability were higher for 25% chicken meat
incorporated seasoning fryums followed by 15% and 35% chicken meat
incorporated seasoning fryums. Sensory evaluation results indicated that chicken
meat incorporated seasoning fryums were rated “very palatable” to “moderately
palatable”. Thus, it can be concluded that, 25% chicken meat can be successfully
used preparation of meat based seasoning fryums.
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Keywords
Veterinary Science, Livestock Products Technology