International Journal of Science , Engineering and Management (IJSEM)

Monthly Journal for Science , Engineering and Management

Volume3,April 2018,

Topic : Studies on Preparation of Cheesy Chicken Pops/Balls

Authors:M. S. Pawar || R. R. Menon, S. Mali, A.U. Navale

Abstract:The present investigation is carried out with the objectives to uplift the nutritional value and shelf life of cheesy chicken pops/balls by using dried chicken powder. Various trials were taken for the formulation of recipe with varying quantity of different raw materials like rice flour, corn starch, chickpea flour & chicken powder. The result outcome of this research is that good quality chicken pops/ nuggets can be prepared by using chicken powder & other types of flour rather than wheat flour. This is a good source of proteins, carbohydrates and minerals like phosphorus, potassium etc. As per the sensory evaluation of the product by using 9 point hedonic scale method by the semi trained panel members, chicken pops/balls having good consumer acceptability can be prepared. The prepared cheesy chicken pops/balls can be stored for long time with nitrogen packaging.

Keywords: Chicken powder, nitrogen packaging, protein

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DOI: 01.1617/vol5/iss4/pid31045


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Editor-in-Chief

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Dr.Muhammad Ishtiaq,
Mirpur University of
Science & Technology,
Mirpur, Azad Kasmir.

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IMPACT FACTOR: 2.7

ISSN(Online): 2456-1304

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Thomson Reuters ID : q-6288-2016.
ORCiD Research ID : 0000-0001-9540-6799

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ACCEPTANCE RATIO

ACCEPTANCE RATIO: 25%
ARTICLES PUBLISHED:00007
PAPER RECEIVED:000028
Journal Code : IJSEM
Electronic ISSN : 2456-1304
Impact Factor : 2.7
Frequency : Monthly
Contact : editor@ijsem.org

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