International Journal of Advanced Biochemistry Research

Biochem
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Vol. 8, Special Issue 4, Part G (2024)

Development of spent hen Chicken Chakli added with wheat and Bengal gram flour

Author(s): RS Phopase, SN Rindhe, SV Londhe, AM Chappalwar, VK Munde, DS Deshmukh and KK Khose
Abstract: Present study was carried to find out suitable combination of wheat and Bengal gram flours to chicken meat for the preparation of chicken Chakli. Several preliminary trials were conducted to optimize the best level of flours in the formulation chicken Chakli. Chakli was prepared by mixing minced chicken meat and different levels of flours (20%, 30%, 40% and 50% in control). Best levels of flours in chicken Chakli was decided on the basis of sensory evaluation, physico-chemical and proximate composition. Optimum sensory scores in terms of appearances, flavor, juiciness, texture and overall acceptability recorded in chicken Chakli incorporated with 40% wheat and Bengal gram flour separately. pH and oil absorption significantly increased (p<0.05) with addition of flours. Cooking yield decreased with increase in levels of flours. Proximate composition such as moisture, protein, fat, and ash decreased with increase in levels of flours. Hence, it is concluded that incorporation of 40% wheat and Bengal gram flours separately found optimum for the preparation of better quality of chicken Chakli.
Pages: 553-558  |  81 Views  27 Downloads


International Journal of Advanced Biochemistry Research
How to cite this article:
RS Phopase, SN Rindhe, SV Londhe, AM Chappalwar, VK Munde, DS Deshmukh, KK Khose. Development of spent hen Chicken Chakli added with wheat and Bengal gram flour. Int J Adv Biochem Res 2024;8(4S):553-558. DOI: 10.33545/26174693.2024.v8.i4Sg.1078
International Journal of Advanced Biochemistry Research
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