Open Access Journal

ISSN : 2456-1304 (Online)

International Journal of Engineering Research in Electronics and Communication Engineering(IJERECE)

Monthly Journal for Electronics and Communication Engineering

Open Access Journal

International Journal of Science Engineering and Management (IJSEM)

Monthly Journal for Science Engineering and Management

ISSN : 2456-1304 (Online)

Studies on Preparation of Cheesy Chicken Pops/Balls

Author : M. S. Pawar 1 R. R. Menon 2 S. Mali 3 A.U. Navale 4

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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