Quality Characteristics of Chicken Meat Balls Incorporated with Pearl Millet (Pennisetum glaucum)

Abstract

Background: Pearl millet is rich in dietary fiber and micro-nutrients such as vitamins and minerals apart from the carbohydrates, protein and fat. This study was conducted to fortify low fat chicken meat balls with pearl millet (Pennisetum glaucum) as a dietary fibre source and to assess the physico-chemical, sensory and textural properties. Methods: Emulsion based low fat chicken meat balls were prepared with the addition of Pearl millet flour (PMF) at levels of 4%, 7% and 10%, over and above the amount of meat along with a control and analysed for physico-chemical, textural and sensory properties. Result: In the physico-chemical properties, Emulsion pH, product pH and emulsion stability were not affected by the addition of PMF. Product yield was significantly (P≤0.01) lowered at 4 per cent level of PMF, but increased at higher levels of PMF inclusion. In texture analyses, hardness and cohesiveness were not affected by inclusion of PMF up to 7%. In sensory evaluation, though the scores for texture, tenderness and overall acceptability of 4% treatment were comparable with that of control and significantly (P≤0.01) decreased with increase in the level of PMF, the scores for 7% treatment were above ‘Very acceptable’ level. It is concluded emulsion based functional low fat chicken meat balls could be fortified with pearl millet flour up to a level of 7% without affecting the quality characteristics.