Development and quality assessment of chicken meat cookies enriched with various levels of rice flour

Abstract

The present study was conducted to evaluate the physico-chemical properties and sensory evaluation of different levels of rice flour added chicken meat cookies. The chicken meat cookies were formulated by replacement of wheat flour with different levels (10%, 20%, and 30%) of rice flour. Sensory analysis showed that control and T2 had similar scores in appearance, flavor, texture, crispiness, taste, and overall acceptability. No significant differences (p>0.05) were found in appearance, flavor, and texture between control and T1, T2, and T3. Crispiness and taste scores showed no significant difference between control and T2, but T1 and T3 differed significantly. Overall acceptability was significantly higher (p