International Journal of Chemical Studies
Vol. 5, Issue 4 (2017)
Comparision of fiber rich flours on value added chicken meat balls
Author(s): D Maheswara Reddy and S Vani
Abstract: In the present study sorghum, oat and barley flours each at 5, 10 and 15 percentages were selected to prepare value added chicken meat balls. Among different treatments, chicken meat balls with 15% oat flour produced significantly (p<0.05) higher cooking yield, emulsion stability, water holding capacity, penetration values, % crude fiber, moisture % with low crude fat % and better organoleptic traits than the rest of the formulations. Hence incorporation of oat flour at 15% level was considered to be optimum with all the desired qualities of value added chicken meat balls.
Pages: 610-612 | 467 Views 5 Downloads
How to cite this article:
D Maheswara Reddy, S Vani. Comparision of fiber rich flours on value added chicken meat balls. Int J Chem Stud 2017;5(4):610-612.