Pantnagar Journal of Research

Abstract

This study has been undertaken to develop low-salt functional chicken patties(T1) incorporated with barnyard millet based on a sensory optimization trial. The developed patties were further coated with sodium alginate edible coating (T2) and compared with control patties C (patties with no functional ingredient and sodium alginate coating) and T1. The pH, protein, moisture, fat, ash, and fiber content of the 3 treatments were evaluated. The results revealed that there was no significant difference (p>0.05) in pH and fat content among all three treatments. The protein and moisture content of T1 and T2 was significantly lower than C. The fiber content of T1 and T2 was significantly higher(p<0.05) than that of the control. There was no significant difference (p>0.05) between T1 and T2 for all the parameters of proximate composition and pH. This study revealed that 6% barnyard millet can be successfully incorporated into chicken patties without causing any significant change in the sensory attributes, proximate composition, and pH of the product.