Development of chicken patties incorporated with different extenders of plant origin

Abstract

Different levels of carrot paste (14, 18 and 22%) and radish paste (14, 18 and 22%) were incorporated in chicken patties formulations. Emulsion prepared from minced and blended broiler meat, with the inclusion of spices, condiments and extenders was used for the preparation of chicken patties. It was observed that 14% carrot paste was found to be optimum for incorporation in chicken patties. Results revealed that chicken patties containing 14% carrot paste exhibited optimum score whereas emulsion stability and cooking yield were comparable to control. Similarly, chicken patties containing a 14% level of radish paste exhibited higher sensory and physico-chemical scores which were comparable to control.