Development and quality evaluation of protein-rich meat biscuits by utilizing industrial by-products

Abstract

The present study aimed to develop chicken meat and skin and rice polish incorporated biscuits and evaluate its quality during storage periods. Biscuits are ready-to-eat, convenient and cheap snack that are consumed by all age group. Biscuits are generally cereal based snacks, lacking in essential amino acids and dietary fibre. Incorporating chicken meat and chicken processing byproducts such as skin and rice polish is a by-product of rice obtained in the milling operation of brushing the grain to polish the kernel would increase the nutritive value and functional value of the biscuits. Minced broiler chicken meat and skin were used as protein sources. Chicken meat biscuits prepared with rice polish at 1, 2, 3 per cent and minced chicken skin at 10, 20, and 30 per cent, respectively replaced. Based on the findings of the current study, it was concluded that incorporating up to 20% chicken skin and 2% rice polish into chicken meat biscuit formulations is acceptable. Moreover, the prepared biscuits could be stored up to 90 days without noticeable changes.