Anandh, M. AnnaTANUVAS2017-08-312017-08-312017http://krishikosh.egranth.ac.in/handle/1/5810030138Meat 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.en-USVeterinary ScienceLivestock Products TechnologyArticle