DEVELOPMENT AND QUALITY EVALUATION OF CHICKEN PATTIES INCORPORATED WITH PSYLLIUM HUSK

Abstract

This investigation was carried out to develop high fibre chicken meat patties using psyllium husk. Three different levels (4, 6 and 8 percent) of psyllium husk were tried. On the basis of results of physico-chemical properties, proximate composition and sensory evaluation, its incorporation at 4% level was found suitable. The patties with 4% psyllium husk had significantly higher total dietary fibre content than control. The cholesterol content was found to be significantly lower in psyllium husk incorporated patties than control. During storage at 4±1°C, the psyllium husk added patties were found to be microbiologically safe and organoleptically acceptable up to 15 days. It can be concluded that addition of psyllium husk at 4% level increases dietary fibre content of patties without deteriorating quality parameters.