Development of Ground Chicken Sausages Incorporated with Betel (Piper betel) Leaves Powder
DOI:
https://doi.org/10.48165/ijvsbt.22.2.29Keywords:
Chicken fat, Chicken sausages, Emulsion stability, Piper betel leaves, Sensory attributesAbstract
The study was aimed to optimize betel (Piper betel) leaf powder (PbLP) levels for ground chicken sausages. Betel leaves are rich in antioxidants and contains vitamins, fiber, protein, minerals, essential oils, phenyl propane, diaste, kavibetol, cyneole, and calcium which are beneficial to the body. The ground chicken sausages were prepared by incorporating PbLP at 0 (Control), 0.5 (T1), 1 (T2), and 1.5 (T3) percent with the replacement of equal amount of ground chicken. The PbLP powder was prepared by grinding and sieving of cleaned and dried betel leaves in a hot air oven at 50ºC for 3 h. The proximate composition, physico-chemical, and sensory analysis was done for all the groups. The results showed that the pH, and sensory attributes significantly decreased with the increase in PbLP content in the sausages. The protein content of the PbLP containing chicken sausages of all treatments was significantly higher compared to control. At the same time, moisture, fat, ash, cooking yield, and emulsion stability were non-significantly affected by the use of the higher level of PbLP. The results of the study showed that sausages incorporated with 0.5% PbLP performed best overall, comparable to the control in all quality parameters while offering superior nutritive value.Downloads
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