Effect of Different Fillers on the Physico-chemical and Sensory Attributes of Chicken Meat Caruncles

Abstract

The present study was undertaken to evaluate the effects of three different fillers i.e. rice flour, tapioca starch and potato starch, on the physico-chemical and sensory attributes of chicken meat caruncles, so as to find the best filler for chicken snacks. Four different batches were prepared as follows - control (35% refined wheat flour), T-1 (22.75% refined wheat flour + 12.25% rice flour), T-2 (14.00% refined wheat flour + 21.00% tapioca starch) and T-3 (35.00% potato starch). All the variants were assayed for physico-chemical, proximate composition, texture profile, colour profile and sensory attributes. The cooking yield (%) was significantly higher (P 0.05) in control and treated batches. L* value increased non-significantly in all the treated samples due to addition of fillers. Moisture (%) was significantly higher (P<0.05) in T-1 followed by T-2, control and T-3. Among the sensory attributes, colour/appearance, crispiness, after-taste, meat flavour intensity and overall acceptability were significantly higher (P<0.05) in T-2 (tapioca starch) batch than control, T-1 and T-3 batches. Hence 60% tapioca starch could be used in place of refined wheat flour along with 65% spent hen meat for the development of good quality chicken meat caruncles.