Department of Livestock Products Technology, College of Veterinary Science Sri Venkateswara Veterinary University, Tirupathi - 517 502 (A.P.).
*Corresponding author: E-mail: vijayreddy_75@yahoo.co.in
1Department of Veterinary Public Health, C.V.Sc., Tirupathi.
An investigation was carried out to study the effect of soy, corn and bengal gram flours separately at 5, 10 and 15 per cent levels by including in the formulations of spent chicken meat nuggets. The study revealed that addition of 10 percent soy flour, 15 per cent corn flour and 15 percent bengal gram flour formulations of spent chicken meat nuggets have lower cooking losses, better emulsions stability, higher water holding capacity and superior sensory characteristics compared to control and other levels of those respective flour formulations.
Spent chicken meat nugget, soy flour, corn flour, bengal gram flour, quality characteristic
