Effect of Functional Ingredients Such As Mushrooms, Sesame Seeds And wheat Gluten Incorporation Levels on the Sensory Acceptability of Chicken Meat Cutlets

摘要

The present research has made an efforts to evaluate the quality and shelf life of chicken meat cutlets by incorporating functional ingredients such as mushrooms, sesame seeds and wheat gluten at optimized levels. Mushrooms (0, 5, 10, 15 and 20 per cent levels) sesame seeds (0, 1.0, 1.5, 2.0, 2.5 and 3.0 per cent levels) and wheat gluten (0, 1.0, 1.5, 2.0, 2.5 and 3 per cent levels) in the products for their optimization in formulation of chicken meat cutlets. Fresh mushrooms when incorporated above 15 percent had deteriorative effect on appearance, color, texture, flavor and also on cutlets making property. So 15 percent level was selected. Appearance, color, texture, flavor and overall acceptability scores were maximum at 2.5% level of sesame seed incorporation.