Quality Evaluation of Potato Starch Incorporated Chicken Meat Momos

Abstract

The chicken momos were prepared by replacing refined wheat flour with potato starch at three different levels i.e. P1 (4% potato starch), P2 (6% potato starch) and P3 (8% potato starch) and compared with control (C) with no added starch. The mean cooking yield, moisture content, carbohydrates and energy values increased significantly (P<0.05) but the mean protein and fat content decreased. The textural parameters i.e. hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness values increased slightly in a non significant manner but L*, a*and b* values differed significantly (P<0.05). Scores for mean appearance and color and texture was higher for 4% potato starch incorporated chicken momos. Chicken meat momos incorporated with 4% potato starch were selected as the best treatment on the basis of physico-chemical properties and sensory evaluation.