Development and Shelf Stability of Convenience and Ready to Eat Chicken Meat Powder Incorporated Cookies

Authors

  • Raj Kumar Berwal Department of Livestock Products Technology, Rajasthan University of Veterinary and Animal Sciences, Bikaner-334001
  • Nita Khanna Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary & Animal Sciences, Hisar-125001
  • Rekha Berwal Department of Home Science, C B R G Government Girls P.G. College, Sriganganagar 335001 (Rajasthan)

Keywords:

Cookies, chicken meat powder, Refined wheat flour, Sensory evaluation, Shelf life

Abstract

The study was conducted to develop cookies incorporated with chicken meat powder (CMP) at 10 to 50 per cent level. On the basis of sensory evaluation, the optimum level of CMP to be incorporated in cookies was selected. Of the various levels of CMP tried; the cookies with 40% CMP were preferred the most. The chicken meat powder incorporated cookies had better appearance, taste, texture, flavour and overall acceptability. It was concluded that the cookies with 40% chicken meat powder and 60% refined wheat flour are ready to eat food, would provide a nutritious diet and could be stored for 90 days at ambient temperature without any significant deterioration in microbiological quality and with acceptable sensory attributes. 

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Published

2018-02-20

Issue

Vol. 12 No. 2 (2017): Journal Of Meat Science (Dec) 2017

Section

Articles

License

Copyright (c) 2017 Raj Kumar Berwal, Nita Khanna, Rekha Berwal

Creative Commons License

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

How to Cite

Berwal, R.K., Khanna, N., & Berwal, R. (2018). Development and Shelf Stability of Convenience and Ready to Eat Chicken Meat Powder Incorporated Cookies . Journal of Meat Science, 12(2), 49–55. Retrieved from https://acspublisher.com/journals/index.php/jms/article/view/1647