Efficacy of Barley Flour as Extender in Chicken Patties from Spent Hen Meat

Abstract

Kumar, R.R. and Sharma, B.D. 2006. Efficacy of barley flour as extender in chicken patties from spent hen meat. J. Appl. Anim. Res., 30: 53–55. Chicken patties from spent hen meat were prepared from a standardized formulation and were extended with barley flour (hydrated 1:1) at 0, 5, 10 and 15% levels replacing the corresponding amount of lean meat. At 15% replacement level, pH, moisture, protein and fat percentage of raw as well as cooked patties decreased as compared to 0% level (P<0.05). A significant decrease (P<0.05) in shear force value and percent shrinkage of the product was recorded. The emulsion stability and cooking yield improved significantly(P<0.05) with the level of extension with barley flour. The findings indicated that chicken patties from spent hen meat can be extended with upto 10 per cent barley flour (hydrated 1:1) in an economic formulation.