Processing technology and quality of functional fiber enriched chicken meat bullets from spent hen meat

The formulation and processing technology for the development of functional chicken meat bullets from spent hen meat was standardized and effect of incorporation of different levels of maltodextrin as source of fiber viz. T-1, T-2, T-3 containing 2, 4, 6% maltodextrin, respectively were analyzed in developed products for the physico-chemical, compositional, textural and sensory attributes. Emulsion stability, cooking yield and water activity followed an increasing trend (P<0.05) with the increase in level of maltodextrin in formulation. The moisture content, crude fiber and estimated carbohydrate were significantly higher (P<0.05) in all the treated products, whereas % protein, % fat, % ash content, energy value were lower than control. Instrumental textural attributes viz. Hardness, Chewiness and Gumminess significantly decreased, whereas Resilience increased(P<0.05)in the treatments than control. The mean flavour and overall acceptability scores were lowest in T-3 and highest in T-2. The developed product had 9 times higher fiber content than control and fulfills upto 12.5% of recommended dietary allowance(RDA) of adult human and lower calories. On the basis of improved nutritive quality, sensory scores, higher emulsion stability, cooking yield and better textural characteristics, 4 percent level (T2) of incorporation of maltodextrin was selected for the development of fiber enriched chicken meat bullets.