Optimization and quality evaluation of spent hen meat papad incorporated with corn and black gram flour

Abstract

A study was conducted to evaluate meat papad prepared using spent hen meat powder and corn flour (Control, T-I), black gram flour (T-II) and combination of corn and black gram flour (T-III). Expansion percentage increased significantly (P<0.05) in T-I and T-II than the T-III products when microwaving and frying cooking process was used. Scores for all the sensory attributes increased significantly in all the treatments. On the basis of physico-chemical and sensory attributes the microwaved black gram flour added meat papad (T-II) was adjudged as most acceptable and further studied for textural properties, water activity and shelf life evaluation for the storage period of 45 days at room temperature (25°C). Selected product had significantly higher (P<0.05) hardness, fracturability and water activity values than the control (T-I). On the basis of physico-chemical (pH and TBARS value) and microbiological parameters (TPC, Coliform count and yeast and mould count) meat papad could be stored at room temperature in LDPE pouches for 45 days without marked deterioration in the quality.