Effect of different levels of ragi flour on certain properties of chicken patties
B.M. NAVEENA, MUTHUKUMAR, A.R. SEN AND Y. BABJI
National Research Centre on Meat CRIDA Campus, Santosh Nagar
Hyderabad, 500 059, AP
In this study effect of finger millet/ragi flour (0, 2.5, 5.0 and 7.5%) on chemical composition, cooking characteristics, instrumental colour and sensory properties of chicken patties was evaluated. Cooking characteristics were evaluated by measuring cooking yield, fat retention, moisture retention, reduction in diameter and thickness and shrinkage %. Incorporation of ragi flour had no significant effect on fat and protein content of cooked patties. However cooking yield, moisture percentage, fat and moisture retention percentage have increased in ragi incorporated patties compared to control. Addition of ragi had significantly (P<0.05) reduced the shrinkage percentage from 6.01 to 4.75. Patties formulated with ragi flour had lowest reduction in diameter and thickness. Use of ragi flour had decreased the pH of cooked patties from 6.68 to 6.75. Ragi flour incorporation at all levels resulted in lower (P<0.05) CIE L* (lightness) and b* (yellowness) values as compared with control. But no significant change was observed in a* (redness) values. Chicken patties formulated with ragi flour had acceptable sensory scores. However addition of ragi flour at higher level (7.5%) resulted in reduced chicken flavour and dark colored patties. Thus, based on physico-chemical and sensory characteristics, incorporation of ragi flour up to 5% level as binder/extender for chicken patties was found to be optimum.