Sensory Attributes of Chicken Meat Rolls and Patties Incorporated with the Combination Levels of Rice Bran and Psyllium Husk
نویسندگان
چکیده
The present study was conducted to prepare dietary fiber rich chicken meat rolls and patties. The combination of two different sources of dietary fiber has been used viz. rice bran and psyllium husk. Three different levels of rice bran and psyllium husk viz. 10% rice bran and 2% psyllium husk, 10% rice bran and 4% psyllium husk and 10% rice bran and 6% psyllium husk were tried. The sensory characteristics such as colour, flavour, tenderness, juiciness, texture and overall acceptability of fiber added chicken meat rolls and patties were studied. The sensory scores showed a decreasing trend with increasing levels of incorporation but 10 % rice bran and 4% psyllium husk combination was found to be suitable organoleptically.
منابع مشابه
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 charac...
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