QUALITY CHARACTERISTICS AND STORAGE STABILITY OF CHICKEN PATTIES FORMULATED WITH FINGER MILLET FLOUR (<i>ELEUSINE CORACANA</i>)

Abstract

ABSTRACT In this study, the effect of different levels of ragi or finger millet ( Eleusine coracana ) flour (0, 2.5, 5.0 and 7.5%) on chemical composition, cooking characteristics, instrumental color and sensory properties of chicken patties was evaluated. Incorporation of ragi flour (RF) had no significant effect on fat or protein content of cooked patties. However, RF significantly ( P &lt; 0.05) reduced the shrinkage from 6.01 to 4.75%. Patties formulated with RF had the smallest reduction in diameter and thickness. The use of RF reduced the pH of cooked patty from 6.68 to 6.57. RF incorporation at all levels resulted in lower ( P &lt; 0.05) Commission Internationale de l'Eclairage lightness ( L *) and yellowness ( b *) values compared with control. Chicken patties formulated with RF had acceptable sensory scores. On the basis of physicochemical and sensory characteristics, incorporation of RF up to 5% was optimal. Storage stability of chicken patties formulated with 0 (control) and 5% RF was examined during 21 days of refrigerated storage (4 ± 1C). The pH and the thiobarbituric acid value values increased ( P &lt; 0.05) from 6.58 to 6.68 and from 0.41 to 0.72, respectively, during storage. Aerobic plate counts increased ( P &lt; 0.05) from 2.97 to 5.32 and from 2.98 to 5.39 for control and ragi patties, respectively. Hunter L * and redness values did not change ( P &gt; 0.05) during storage, whereas b * values generally decreased with increasing storage. All sensory attributes declined ( P &lt; 0.05) as storage time increased.