Studies on Quality Characteristics of Chicken Meat Patties Extended with Oat Flour

Abstract

The present investigation was carried out to evaluate different levels (2, 3 and 5 percent) of oat flour on quality characteristics of chicken meat patties. Among different treatments, meat patties incorporated with oat flour at 5 per cent level recorded significantly (p<0.05) lower per cent cooking loss, protein and crude fat contents, but higher emulsion stability, water-holding capacity, moisture and crude fibre contents. This product also exhibited superior flavour, juiciness, tenderness and overall acceptability scores. Colour scores did not affect significantly (p>0.05) by addition of different levels of oat flour. It was concluded that addition of oat flour at 5 percent level produced excellent quality chicken meat patties.