Standardization and Evaluation of Physical, Textural and Organoleptic Properties of Chicken Biscuits (original) (raw)
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Development and Quality Evaluation of Chicken Incorporated Biscuits and Cookies
Doctoral Thesis of Dr RajKumar Berwal, 2013
Title of thesis : Development and Quality Evaluation of Chicken Incorporated Biscuits and Cookies Name of the degree holder : Dr. Rajkumar Berwal Admission number : 2010 AS 82D Title of degree : Doctor of Philosophy in Livestock Products Technology Name and address of Major Advisor : Dr. (Ms.) Nita Khanna, Senior Scientist, Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar-125004, Haryana, India Degree awarding University : Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar-125 004 Year of award of degree : 2013 Major subject : Livestock Products Technology Minor subject : Foods and Nutrition Total number of pages in thesis : 62 + vii Number of words in the abstract : 437 Key words: Chicken meat mince, Chicken meat powder, refined wheat flour, Proteins, Essential amino acids, Biscuits, Cookies and sensory evaluation The study was conducted to develop biscuits and cookies incorporated with chicken (broiler) meat powder and meat mince. Incorporation of chicken meat mince (CMM) and chicken meat powder (CMP) at 10 to 50 per cent level were tried. On the basis of sensory evaluation, the optimum levels of these sources were selected. Physico-chemical, proximate and sensory properties of developed selected biscuits and cookies were assessed. Out of the various levels of incorporation of CMP and CMM tried, the biscuits with 30 per cent CMP and with 20 per cent CMM and cookies with 40 per cent CMP and with 10 per cent CMM were preferred the most, based on organoleptic score. The developed biscuits and cookies were packed in Laminate pouches and stored at ambient temperature (25±2˚C) for 90 days and samples were drawn at an interval of 15 days to assess the shelf life. Nutritional quality of both chicken incorporated biscuits and cookies increased significantly as compared to their control treatments. The incorporation of 20 per cent CMM and 30 per cent CMP in the control biscuits resulted in increased protein content from 9.57 per cent to 12.98 and 26.42 per cent, respectively. The protein content of cookies incorporated with 10 per cent CMM and 40 per cent CMP increased from 9.66 per cent (control cookie) to 11.18 and 31.51 per cent, respectively. Incorporation of CMM and CMP resulted in increased total iron, fat and ash content. Lysine, tryptophan and threonine content increased upon incorporation of CMM and CMP. Lysine and tyrptophan content of biscuits and cookies with 30% CMP and 40 per cent CMP increased significantly and almost double than their respective controls treatment. Cholesterol content increased on addition of CMM and CMP in biscuits and cookies, but within the prescribed limits. TBA value and FFA values were higher but there was no significant change in pH value of CMM and CMP incorporated biscuits and cookies than their controls during storage. The developed chicken incorporated biscuits and cookies had desirable organoleptic properties. It was concluded that the biscuits with 20 per cent CMM and with 30 per cent CMP and cookies with 10 per cent CMM and with 40 per cent CMP could be stored for 90 days without any significant deterioration in microbiological quality and with acceptable sensory attributes.The cost of production of biscuits with 20 per cent CMM and with 30 per cent CMP per kg worked out to be Rs. 82.40 and Rs. 188.60, respectively. Similarly the cost of production of cookies with 10% CMM and with 40% CMP per kg worked out to be Rs. 77.60 and Rs.181.80, respectively.
Food and Nutrition Sciences, 2010
Biscuits were prepared by incorporating virgin coconut meal (VCM) into refined wheat flour (maida) at 5-25% level and evaluated for physical, chemical, nutritional, textural and sensory attributes. All the prepared biscuits had high protein and fiber contents as compared to control (100% refined wheat flour based product). With the incorporation of VCM, hardness and toughness of dough increased while there was a decrease in stickiness and adhesiveness values. Incorporation of VCM had a significant effect on color values of biscuits as the concentration of VCM was increased. The values of L* decreased while those for a* and b* increased. Sensory analysis revealed that 15% VCM biscuits were the most acceptable. The Differential scanning calorimetry (DSC) analysis revealed that the onset (To) decreased while end set (Tc) and enthalpy of gelatinization (ΔH) increased with the increase level of VCM.
Food and Nutrition Sciences
This work aimed at determining the maximum acceptable level of wheat germ that can be added to one of homemade biscuits in Jordan, studying some chemical and sensory properties of this product, moreover, studying the effect of storage time after two months at room temperature on the sensory parameters of this product. The results showed that the addition of wheat germ in biscuit making at level of 20% (w/w) enhanced the nutritional value by increasing protein and total mineral content, as well as decreasing fat, total carbohydrates and total calories. The acceptability of sensory characteristics was improved by this fortification immediately after preparation and during storage.
This research work aimed to utilize guava seed powder which is a by-product obtained from guava and has a good nutritional, dietary fibre and antioxidant properties. The level of guava seed powder (17.65g), wheat flour 62g, and sugar (20g) were optimize by response surface methodology (RSM) to develop guava seed powder fortified biscuit (GSPFB). Results showed that guava seed powder fortified biscuits had higher biscuit hardness and lower biscuit fracturability compare to control biscuits. Antioxidant activity of guava seed powder fortified biscuit (GSPFB) also showed higher values compare to control biscuits. The sensory scores of guava seed powder fortified biscuits were higher than control biscuits.
Effect of bajra flour (Pearl millet) on some quality and sensory attributes of chicken nuggets
The objective of this study was to develop chicken nuggets with the inclusion of bajra flour (BF). The products were assessed for pH, cooking yield (CY), emulsion stability (ES) and sensory properties. Chicken nuggets were prepared with the addition of 0 per cent, 10 per cent and 20 per cent of BF (bajra flour) over and above the quantity of meat. The cooking yield was significantly (p<0.05) higher in the nuggets containing BF. The increased BF level significantly (p<0.05) increased the ES however, the pH of the products increased gradually with level of incorporation and it was significantly higher (P < 0.05) at 20 per cent level of incorporation as compared to control, while as the values at 0 and 10 per cent levels were comparable. The scores for colour and appearance and flavour showed a gradual non-significant (p>0.05) decreasing trend whereas, the texture, juiciness and overall acceptability scores were significantly (p<0.05) higher at 10 per cent level of incorporation though comparable to control. Hence, chicken nuggets can be made with the addition of BF up to 10 per cent over and above the amount of chicken meat.
Effect of Incorporation of Mint on Texture, Colour and Sensory Parameters of Biscuits
International Journal of Food Properties, 2006
In recent years, there has been a general trend towards replacing the use of synthetic antioxidant by natural antioxidant, derived from various plants, spices and oil seeds, in processed food. The present study deals in the use of mint (Mentha spicta L) as a source of natural antioxidant in different forms viz, powder, extract, and pure menthol for its application in biscuits. Formulation of mint component was designed based on preliminary studies using various parameters such as instrumental assessment for texture and color measurement and sensory evaluation. The selected levels were as follows 1% mint powder (MNT-P), 500 mg mint extract (MNT-E), and 100 ppm pure menthol (MNT-M) for incorporation in biscuits. The biscuits with different mint forms were packed in unit pouches of metallized polyester/poly laminate and stored at room temperature for five months. The texture value of biscuits with mint powder (MNT-P) received higher scores, comparable with the control (CNT) and BHA (BNT) biscuit indicating their crisp nature. However, color measurement (ΔE) values in MNT-P biscuits were higher followed by MNT-E biscuit due to their green color, whereas the values of MNT-M biscuit were comparable with the CNT and BHA biscuit indicating MNT-M did not impart any change in the color of the biscuit. The sensory scores of MNT-M were higher (P ≤ 0.05) than MNT-P and MNT-E biscuits. MNT-P variation received significantly higher (P ≤ 0.05) scores in terms of texture, taste and mouth feel. The results indicate that MNT-P biscuits were highly acceptable compared to MNT-E and MNT-M biscuits.
This study investigated the production of protein-rich biscuits from blends of wheat flour (WF), boiled cocoyam flour (CF) and fermented pigeon pea flour (PF) in the ratios of WF:CF:PF as 100:0:0, 90:5:5, 85:10:5, 80:10:10 and 70:20:10. The composites were used with other ingredients to produce biscuits which were analyzed forproximate composition, physical and sensory properties.The proximate result showed that their moisture ranged from 9.05-10.70%, protein 11.02-13.15%, crude fibre 1.05-3.20%, fat 3.10-4.60%, ash 2.45-4.05% and carbohydrate 65.95-71.68%.The physical properties ranges were,weight 17.05-17.15g, diameter 4.30-4.40cm, thickness 0.40-0.44cm and spread ratio 9.76-11.05. Furthermore, all the biscuit samples recorded above average in overall acceptability of the sensory evaluation result.
Evaluation of quality of biscuits prepared from wheat flour and cassava flour
2014
This study reports on processing of biscuits using skinned, treated and dried cassava flour. Five samples of biscuits S2, S3, S4, S5 and S6 containing 8, 16, 24, 32 and 40% cassava flour with wheat flour and a control sample (S1) containing no cassava flour were processed. The weights of all the biscuit samples were higher than that of control biscuit. The biscuit containing cassava flour was lower width than the control biscuit. The spread ratio of biscuits with 16% cassava flour was higher than other combinations of cassava flour. No remarkable changes in moisture content, peroxide value, fatty acid value, texture and flavor were observed up to 4 months of storage in ambient conditions (27° to 35°C). A decreasing trend in color, flavor, texture and overall acceptability was observed with the increased incorporation of cassava flour. The sample S1 (no cassava flour) secured the highest overall acceptability and sample S6 (40% cassava flour) obtained the lowest overall acceptability...
Physicochemical and sensory properties of commercial chicken nuggets
Physicochemical (proximate composition, colour, toughness) and sensory properties five brands of commercial chicken nuggets were evaluated. The proximate composition of commercial chicken nugget showed significant difference (p<0.05) between samples. The range of moisture, protein, fat, ash and carbohydrate content are 34.71-56.51%, 12.52-16.62%, 18.14-25.00%, 1.20-1.58% and 7.52-26.49%. The L*, a and b value of cooked chicken nuggets ranged between 64.38 – 68.41, 0.51 – 3.51 and 16.46 - 19.35, respectively. The toughness of all chicken nugget were not significantly different (p<0.05). From sensory evaluation test (colour, odour, taste, gumminess, hardness, juiciness and overall acceptability), it was shown that generally all panellist acceptable of the samples. This result showed that Malaysian chicken nuggets produced from different manufacture, were different in chemical composition, colour, textural properties and sensory evaluation test significantly. Ismed Lukman, Nurul Huda and Noryati Ismail *Fish and Meat Processing Laboratory, Food Technology Division, School of Industrial Technology, Universiti Sains Malaysia, Minden 11800 Penang, Malaysia. www.ppti.usm.my