Effect of Flaxseed Mucilage on Physicochemical and Sensorial Properties of Chicken Breast Milk Pudding (Tavukgöğsü)

Abstract

In this study, the effect of the addition of flaxseed mucilage as an alternative to rice flour, starch, and flour used as a thickener on the physicochemical and sensory properties of chicken breast milk pudding (Tavukgöğsü) was evaluated. Chicken breast desserts produced using 50 g/L milk (FM50), 75 g/L milk (FM75), and 100 g/L milk (FM100) flaxseed mucilage and traditional chicken breast dessert (FM0-control) produced using rice flour, corn starch, and flour were stored for 5 days. With the use of flaxseed mucilage in the production of chicken breast dessert, dry matter, mineral matter, protein, and b∗ values in the final product increased (p < 0.05); pH, L∗, water holding capacity, viscosity, firmness, and adhesiveness values decreased (p < 0.05). There was an increase in the dry matter, mineral matter, protein, b∗, viscosity, firmness, and adhesiveness, as well as a decrease in the L∗ value with storage. As a result of the sensory analysis, the FM0 sample scored highest for color–appearance, while FM75 and FM50 had similar scores to the control. It was determined that the FM75 sample had the highest values in terms of structure–consistency, taste–odor, and general acceptability. With this study, it was concluded that FM75 is suitable as a thickener in chicken breast production, and it can be stored for at least 5 days in this way. With the use of flaxseed mucilage, the sensory properties of chicken breast pudding were improved. The use of flaxseed mucilage also made the samples taste sweeter, which is important in reducing the sugar level in this and similar desserts.