Nutritional and Qualitative Characteristics of Chicken Patties Incorporated with Green Banana Pulp

Anita  Chappalwar; Rishav Kumar; Vikas  Pathak; Arun  Verma; Vincentraju Rajkumar; Meena  Goswami

doi:10.61838/kman.jpsad.173

Authors

Anita Chappalwar Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Deen Dayal Upadhyaya Veterinary Science University, Mathura, U.P. India

Rishav Kumar * Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Deen Dayal Upadhyaya Veterinary Science University, Mathura, U.P. India rzk0108@auburn.edu

Vikas Pathak Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Deen Dayal Upadhyaya Veterinary Science University, Mathura, U.P. India

Arun Verma Division of Goat Products Technology, Central Institute for Research on Goats, Makhdoom, U.P. India

Vincentraju Rajkumar Division of Goat Products Technology, Central Institute for Research on Goats, Makhdoom, U.P. India

Meena Goswami Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Deen Dayal Upadhyaya Veterinary Science University, Mathura, U.P. India

https://doi.org/10.61838/kman.jpsad.173

Keywords:

: Emulsified meat products, fiber fortification, functional ingredients, green banana pulp powder, rheology

Abstract

This study aimed to develop functional chicken patties with the incorporation of green banana pulp (GB) as a fiber source separately at 2.0, 4.0, and 6.0% levels, with the replacement of meat accordingly for the maintenance of emulsion formulation. The developed chicken patties were subjected to the analysis of rheological behaviors, proximate composition and mineral content, and textural and sensory parameters. The total dietary fiber content of the GB Powder was 34.30±1.25. The rheological behavior of the emulsion showed higher storage modulus values (G′) than the loss modulus values (G″) in both temperature and frequency sweeps. Emulsion, as well as pH, emulsion stability, protein, fat, cholesterol content, water activity, and zinc content, was decreased; however, ash and total dietary fiber, cooking yield, moisture, manganese, iron, copper, potassium, and phosphorous content of the product increased significantly (p<0.05) with the incorporation of green banana pulp powder. All textural parameters increased significantly (p<0.05) with an increased level of green banana pulp powder in chicken patties, except fracturability. The lightness (L*) and yellowness (b*) values of patties decreased significantly (p<0.05) with an increased level of green banana pulp powder. Flavor, texture, juiciness, mouth coating, meat flavor intensity, and overall acceptability scores of controls and GB1 were comparable; however, they decreased significantly (p<0.05) in GB2 and GB3. Therefore, it is concluded that acceptable-quality chicken patties could be developed with the incorporation of 2% green banana pulp powder.

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