Dr. M. N. BrahmbhattTaral Bhoomiben Rameshbhai2022-05-122022-05-122020https://krishikosh.egranth.ac.in/handle/1/5810184668A study was undertaken to determine the effect of incorporation of pumpkin powder in chicken cutlets. Chicken cutlets were prepared by replacing lean meat with pumpkin powder at 3 levels i.e., 5, 10, 15 percent. The three treatments along with control were evaluated for physico-chemical properties (quality parameters, proximate composition) and sensory evaluation (general appearance, flavour, texture, juiciness and overall acceptability). Each experiment was repeated for four times. There was a significant increase (P<0.05) in cooking yield, crude fibre and ash content with increase level of pumpkin powder incorporation. Product pH, moisture, crude protein and crude fat showed significant decrease (P<0.05) with increase in the level of incorporation of pumpkin powder. Mean sensory scores for treatments were found to be significantly higher (P<0.05) for general appearance, flavour, texture and juiciness when compared to control. The optimum incorporation level of pumpkin powder was found to be 10 % for chicken cutlets preparation.EnglishThesis