Organoleptic Quality of Chicken Meat Rolls and Patties Added with the Combination Levels of Black Gram Hull and Psyllium Husk

The present study was envisaged to prepare dietary fiber rich chicken meat rolls and patties. The combination of two different sources of dietary fiber viz. black gram hull and psyllium husk has been used. They were added in three different levels viz. 5% black gram hull and 2% psyllium husk, 5% black gram hull and 4% psyllium husk and 5% black gram hull and 6% psyllium husk. The sensory characteristics such as colour, flavour, tenderness, juiciness, texture and overall acceptability of fiber added chicken meat rolls and patties were studied. In general, the sensory scores showed a decreasing trend with increasing levels of incorporation but 5% black gram hull and 4% psyllium husk combination was found to be suitable organoleptically.