Optimization of Different Leguminous Extenders on Spent Breeder Hen Meat Balls

Abstract

Spent breeder hen meat balls using different types of flours were analyzed for their physico-chemical and sensory properties by repeated trials. Three different extenders viz. black gram flour, green gram flour and red gram flour at the level of 10% were used to formulate the meat balls. Among formulations spent breeder hen meat balls incorporated with red gram flour had moderately higher values of emulsion stability, water holding capacity, moisture retention, crude fat and fiber values compared to all other formulations though it was not significant (p>0.05) between other flour extended formulations, but there was significant difference (p<0.05) with control. According to sensory evaluation results, formulation with black gram flour had high (p<0.05) juiciness and overall acceptability scores. The meat ball prepared with any of these extenders were organoleptically acceptable, however, the meat with black gram flour had better sensory quality attributes to other leguminous flours.