Development and quality evaluation of extruded chicken meat puffs
Extruded chicken meat puffs
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Authors
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RAJ KAMAL
College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
Author
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O. P. MALAV
College of Veterinary Science, Rampura Phul, Bathinda, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India.
Author
https://orcid.org/0000-0002-4732-8383
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NITIN MEHTA
College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India
Author
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R. V. WAGH
College of Veterinary Science, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana, Punjab, India.
Author
Keywords:
Extrusion, Sensory evaluation, Barrel frequency, Chicken meat powderAbstract
Most of the snack products available in the market are rich in carbohydrates and fats and devoid of proteins, minerals, and vitamins. Under the present study, the formulation and processing conditions are standardized for the development of extruded chicken meat puffs that are rich in proteins and other valuable nutrients. Three different levels of chicken meat powder (10, 20 and 30%) and barrel frequency (25 Hz, 30 Hz and 35 Hz) of twin screw extruder was standardized for the development of meat puffs. The chicken meat powder was incorporated after replacing the yellow corn flour in the pre-standardized formulation of extruded puffs. The highest scores for most of the sensory parameters were observed for the product prepared at the extruder barrel frequency of 30 Hz and incorporated with 10% level of meat powder. The control and treatment products were analysed for physicochemical parameters, proximate composition, instrumental colour profile and texture profile analysis. The pH values increased consistently (P<0.05) with increasing level of meat powder in the formulation. The protein, fat, and ash content values were significantly (P<0.05) higher for treatment extruded meat puffs incorporated with chicken meat powder. Hardness value declined significantly (P<0.05) with the increase in level of chicken meat powder in treatment meat puffs. The water solubility index, expansion ratio and water absorption index decreased with the incorporation of chicken meat powder in treatment products. Lightness and yellowness values decreased significantly (P<0.05) as the level of incorporation of meat powder was increased in the treatment meat puffs. On the basis of results, it is concluded that, excellent quality extruded chicken meat puffs can be developed through the incorporation of chicken meat powder at 10% level at the extruder barrel speed of 30 Hz.
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References
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