Development and quality analysis of low fat Kadaknath chicken patties

Abstract

Value addition and development of functional meat products from Kadaknath is very limited and meat-based functional foods are being seen as an opportunity to improve the ‘‘image” of meat and address consumer needs. Present study was undertaken with aim of quality and sensory analysis of guar gum incorporated low fat Kadaknath chicken patties. The product was prepared by using three different levels of guar gum (T-1 0.5%, T-2 1% and T-3 1.5%) by replacing added fat. All samples were processed for physicochemical and sensory analysis. There was significant (P