Development and Assessment of Chicken Fortified Papad

Authors

  • Deepali T Sakunde Department of Livestock Products Technology, K.N.P. College of Veterinary Science, Shirwal-412801, Maharashtra Animal and Fishery Sciences University, Maharashtra, India
  • Mukesh Gangwar Department of Livestock Products Technology, College of Veterinary and Animal Science, Kishanganj, BASU, Patna, India
  • Chandrakant D Bhong Department of Veterinary Public Health, K.N.P. College of Veterinary Science, Shirwal-412801, MAFSU, Maharashtra, India
  • Abhijit K Barate Department of Veterinary Biochemistry, K.N.P. College of Veterinary Science, Shirwal-412801, MAFSU, Maharashtra, India
  • Sanjay M Bhalerao Department of Animal Nutrition, K.N.P. College of Veterinary Science, Shirwal-412801, MAFSU, Maharashtra, India

DOI:

https://doi.org/10.48165/ijvsbt.20.2.22

Keywords:

Chicken fortified Papad, Chicken powder, Crude fibre, Potato, Tapioca flour

Abstract

The present study was conducted to standardize formulation and processing conditions for chicken fortified papad. Deboned, pressure cooked  chicken was dried in a hot air oven at 60°C for 12-15 h ground to powder, and used in this study. The formulation was standardized with cooked  mashed potato, tapioca flour, cumin seeds, red chilli powder, oil and salt. Different levels of chicken powder (0, 10, 20, and 30%) were used to  replace the cooked smashed potato and tapioca flour from the standard formulation. The papads were dried in a hot air oven at 50°C for 1 h.  The quality of chicken fortified papad was evaluated based on proximate composition and sensory evaluation. Protein, fat, crude fibre and ash  percentage of fortified papad recorded a significant increase with the increase in the level of chicken powder. Moisture percent recorded a  significant increase in the chicken fortified papad to that of control. The sensory scores of deep-fried papads for all attributes, i.e., appearance,  flavour, crispiness and overall acceptability of control and chicken fortified papad with 20% chicken powder were comparable.  

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Published

2024-03-10

Issue

Vol. 20 No. 2 (2024): The Indian Journal of Veterinary Sciences and Biotechnology (IJVSBT) (Mar-Apr) 2024

Section

Short Communication

License

Copyright (c) 2024 Indian Journal of Veterinary Sciences & Biotechnology

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Sakunde, D.T., Gangwar, M., Bhong, C.D., Barate, A.K., & Bhalerao, S.M. (2024). Development and Assessment of Chicken Fortified Papad. Indian Journal of Veterinary Sciences and Biotechnology, 20(2), 103–106. https://doi.org/10.48165/ijvsbt.20.2.22
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