Optimization of processing conditions for development of chicken meat incorporated whole wheat bread
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ORIGINAL ARTICLE
Optimization of processing conditions for development of chicken meat incorporated whole wheat bread Pramila Umaraw1,2
•
G. Chauhan1 • S. K. Mendiratta1 • Akhilesh K. Verma2
Revised: 1 July 2020 / Accepted: 9 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract Present study was conducted to explore the incorporation of high level of chicken meat powder for developing protein enriched whole wheat bread. The aim was to optimise meat level and processing conditions for development of chicken meat bread. Box–Beheken design of response surface methodology was used for optimising the processing conditions of chicken meat incorporated whole wheat bread as processing conditions strongly influence the product characteristics. Meat level (30–35%), proofing time (60–120 min) and cooking time (10–12 min) were contemplated as constrains or variable factors for their effect on responses such as baking yield, moisture, protein, fat, ash, redness and yellowness value, flavour, porosity and overall acceptability which are essential for product acceptability and marketability, while the cooking temperature was kept constant at 220 °C. The responses were assessed by evaluating the physicochemical, proximate, colour units and sensory evaluation. A high coefficient of regression [ 0.90 was obtained for all the responses indicating the fit of model. The desirability achieved for these responses was 0.841 for 31.497% meat level with proofing time 107.17 min and baking time of 12.74 min. The study concluded with development of chicken meat bread having high protein content with
& Pramila Umaraw [email protected] 1
Division of Livestock Products Technology, Indian Veterinary Research Institute, Bareilly, Uttar Pradesh 243122, India
2
Department of Livestock Products Technology, College of Veterinary and Animal Sciences, Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut, Uttar Pradesh 250110, India
optimised processing conditions of proofing and cooking time. Keywords Meat bread RSM Optimization Desirability Colour Sensory
Introduction The advent of twenty first century evidenced an increasing interest in food industry and sector. With the increasing globalization and ‘‘Vasundharaya Kutumbakam’’ concept whole world became a home as one big family and so did their food habits and requirements. Healthy, nutrient rich, convenient foods which require minimum preparation and can fulfill daily requirement are increasing in demand (Seto and Ramankutty 2016; Zhou and Staatz 2016). The importance of animal proteins in diet can never be denied and are even difficult to replace (Leroy and Praet 2015). Regular food items such as bread are excellent source for providing recommended dietary protein intakes of geriatric patients (Beelen et al. 2017; Song et al. 2018). Similarly, the importance of dietary fibre in diets can-not be overlooked. Breads are an important source of cereal in diet and its convenience makes it more popular among fast food sector. Br
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