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Effect of Green Gram (Vigna radiata) on the Quality Characteristics of Microwave Cooked Chicken Seekh Kababs Bhat Z. F.*, Pathak V. Division of Livestock Products Technology, Faculty of Veterinary Sciences & Animal Husbandry, Sher-e-Kashmir University of Agricultural Sciences & Technology of Jammu, R. S. Pura-181 102, Jammu *Corresponding Author: e-mail: zuhaibbhat@yahoo.co.in
Online published on 24 October, 2018. Abstract The study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken seekh kababs from spent hens meat by microwave method of cooking and their extension with green gram paste (hydrated 1: 1 w/w) replacing the lean meat. Three levels of green gram paste viz. 10, 15 and 20 percent were used as extender replacing lean meat in the preparation of chicken seekh kababs from spent hens meat. The chicken seekh kababs formulated without green gram paste served as control and were compared with kababs extended with different levels of green gram paste. Both control as well as extended chicken seekh kababs were evaluated for various physico-chemical and sensory properties. Sensory scores and physico-chemical properties indicated that 15 percent green gram paste was optimum extension level for the formulation of extended chicken seekh kababs from spent hen meat by low power microwave method of cooking. Top Keywords Seekh kabab, spent hen, green gram, microwave, sensory properties. Top | |
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