Development of chicken meat papad by incorporating vegetable binders

Chicken meat papads were prepared with raw and partially cooked spent hen meat by addition of cooked and mashed potato, bengal gram flour and black gram flour each at 15% level and evaluated for quality. The papads prepared with 15% black gram flour had significantly (P < 0.05) lower cooking loss (%), higher crude protein and overall acceptability than those papads prepared with 15% mashed potato, bengal gram flour and control. Addition of 15% mashed potato resulted in significantly (P < 0.05) higher emulsion stability and lower percent ether extract. The formulation with 15% bengal gram flour had significantly (P < 0.05) lower moisture content and those with partially cooked meat recorded significantly lower (P<0.05) cooking loss (%), moisture, crude protein and ether extract contents but higher emulsion stability than their raw counter parts. The addition of bengal gram and black gram flours was proved effective in chicken meat papad preparation.