Title: Effect of enrobing with bengal gram and corn flour based batter on physico-chemical and sensory qualities of spent hen meat patties
Abstract: An investigation was conducted to assess the effect of bengal gram flour and com flour with or without sodium alginate (SA) and carboxymethyl cellulose (CMC) as coating materials on physico-chemical, nutritional and sensory quality of steamed, enrobed and deep fat fried spent hen meat patties. Initial level of coating materials were selected on the basis of batter viscosity and adhesion characteristics. One combination each from bengal gram flour and com flour based patties was selected on the basis of sensory characteristics. Finally selected batters for enrobing were also added with preservatives (nisin and tocopherol). CMC and SA reduced the amount of bengal gram flour and com flour required to achieve desirable viscosity and adhesion characteristics of batter. Both bengal gram flour and com flour enrobed patties along with combination of SA and CMC were more acceptable. Batter uptake and cooking yield of GF patties were significantly higher than CF patties. Enrobed patties showed significantly higher moisture, lower protein content, fat content, pH, TBA values and shear force values than control. GF patties showed higher fat uptake and lower shear force value than CF patties.
Publication Year: 2008
Publication Date: 2008-01-01
Language: en
Type: article
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Cited By Count: 3
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