International Journal of Chemical Studies
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P-ISSN: 2349-8528, E-ISSN: 2321-4902   |   Impact Factor: GIF: 0.565 NAAS Rating: 5.31 NEW

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  |  408 Views  5 Downloads

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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.
International Journal of Chemical Studies