Physico-chemical qualities and shelf life of chicken caruncles added with Bengal gram flour

Abstract

Present study investigated the optimal ratio of flour to chicken meat for chicken caruncles and their shelf life at room temperature. Chicken caruncles were prepared with varying bengal gram flour content (30%, 40%, and 50%) and evaluated using sensory analysis, physico-chemical analysis, and proximate composition analysis. Sensory evaluation indicated that caruncles with 40% bengal gram flour received the highest scores for all attributes. Higher flour content resulted in a significant increase in pH and decrease solubility, while increasing water absorption and cooking yield. Proximate composition analysis revealed significant increases in protein content and ash content with increasing flour levels, while moisture and fat content decreased. During storage, sensory properties declined significantly, accompanied by decreased moisture content and increased thiobarbituric acid (TBA) values, indicating lipid oxidation. Tyrosine values also increased significantly. Total plate count increased in both treatments throughout storage, with yeast and mould detected on day 40. No Staphylococcus growth was observed. In conclusion, the study determined the optimal bengal gram flour ratio for chicken caruncles and established their shelf life at room temperature.