Dr. J. B. NayakPatel Vaibhaviben Vijaykumar2023-04-272023-04-272021https://krishikosh.egranth.ac.in/handle/1/5810196793A 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.EnglishThesis