Author : M. S. Pawar 1
Date of Publication :20th April 2018
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.
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