Quality of chicken snack containing broiler spent hen meat, rice flour and sodium caseinate

摘要

Chicken snack was prepared using spent hen meat at 0 (control), 40 (I), 50 (II) and 60% (III) levels alongwith rice flour, sodium caseinate, spice mix, condiments, common salt, phosphate and baking powder. Level of meat highly significantly (P<0.01) influenced the contents of fat, protein, ash and carbohydrates as well as colour and appearance, flavour, texture, crispness, after taste, meat flavour intensity (MFI) and overall acceptability of the products. Product with 50% chicken meat obtained highest score for colour and appearance, texture, crispness and overall acceptability while the product with 60% chicken meat scored highest for flavour, after taste and MFI. Use of 50% of spent hen meat is recommended for making a good quality chicken snack.