Development of Chicken Meat Powder Incorporated Instant Idli Mixes

Abstract

A study was conducted to standardize the instant rice idli mix and instant semolina idli mix incorporated with chicken meat powder (CMP), simultaneously. The control sample of rice idli mix was prepared using rice grit, salt, spice mix, sodium bicarbonate, citric acid, sodium carbonate and dry curry leaves and the control semolina idli mix was prepared by replacing the rice grit with semolina. Three different levels of chicken meat powder viz.10%, 20% and 30% were tried for development of both rice and semolina idli mixes. The developed products were selected on the basis of sensory attributes and evaluated for their physicochemical properties. Incorporation of chicken meat powder in rice idli mix at 20% level and in semolina idli mix at 30% level were found to be optimum for development of idlies. CMP incorporation in both the idli mixes decreased the percent moisture content and increased the protein, fat and ash content significantly. The percent protein content of reconstituted idlies prepared from rice idli mix incorporated with 20% CMP and semolina idli mix incorporated with 30% CMP increased significantly from 3.38 to 8.28 and from 4.49 to 12.50, respectively. However, cooking yield of both rice and semolina idlies was decreased and the pH value were increased significantly on incorporation of CMP. Hence, we conclude that by incorporating 20% and 30% CMP in rice and semolina instant idli mixes, respectively both the overall acceptability score and amount of nutrients were improved.