Quality Characteristics of Functional Spent Hen Meat Nuggets Incorporated with Amla (Emblica officinalis) Fruit Juice Powder

The present study was conducted to develop functional fibre enriched spent hen meat nuggets (SMN) with incorporation of amla fruit juice powder. Four different products with amla fruit juice powder with the replacement of lean meat viz. 0% (Control), 0.5% (T1), 1.0% (T2) and 1.5% (T3) were prepared and optimum level of amla fruit juice powder was selected on the basis of physico-chemical, proximate analysis, instrumental texture and color profile, and sensory analysis. The pH decreased whereas water activity (aw) and moisture content followed an increasing trend with the increase in the level of incorporation of amla fruit juice powder in the SMN. The cooking yield and emulsion stability significantly (P<0.05) increased with the incorporation of amla fruit juice powder. The fat percentage was comparable in T1 and T2 and was significantly (P<0.05) higher than T3. Protein content decreased whereas crude fiber and ash increased with the increase in level of incorporation of amla fruit juice powder. Color profile did not vary significantly (P<0.05) among the different treatments with the incorporation of amla fruit juice powder. Hardness, chewiness and gumminess significantly decreased whereas springiness, resilience showed an increase with in treatments and control. The overall acceptability in treated products was higher than control. Sensory panelists awarded highest overall acceptability scores to T2. Results concluded that functional fibre enriched spent hen meat nuggets can be successfully manufactured with the incorporation of 1.0% amla fruit juice powder.