Research Paper | Food Science | India | Volume 5 Issue 3, March 2016
Development of Chicken Meat Cutlets Incorporating Sesame Seeds
Abstract: The objective of this study was to evaluate the quality of chicken meat cutlets by incorporating functional ingredients sesame seeds at optimized levels. sesame seeds contain many health benefiting compounds such as sesamol (3, 4-methylene-dioxyphenol), sesaminol, furyl-methanthiol, guajacol (2-methoxyphenol), phenyl ethanthiol and furaneol, vinylguacol and furaneol. Sesamol and sesaminol are phenolic anti-oxidants. sesame seeds (0, 1, 2, 3, 4 and 5 per cent levels) in the products for their optimization in formulation of chicken meat cutlets. On the basis of sensory evaluation, sesame seeds (5 per cent) were incorporated in the chicken meat cutlets and stored under frozen (-20 2C) for two months. . The organoleptic evaluation for the chicken meat cutlets containing 5 per cent sesame seeds was better than control chicken meat cutlets. The chicken meat cutlets containing 5 per cent sesame seeds had higher Appearance, color, texture, flavor and overall acceptability scores than that of the control chicken meat cutlets. It was observed that sesame seeds chicken meat cutlets had significantly (p 0.05) Higher fat, protein, crude fiber, sensory attributes, free fatty acids, ash and lower peroxide value, moisture in comparisons to control samples. The chicken meat cutlets containing sesame seed had significantly (p 0.05) higher acceptability than control chicken meat cutlets. The chicken meat cutlets containing sesame seeds were acceptable up to two months of frozen storage period (-202C).
Keywords: Chicken meat cutlets, Sesame seeds, quality, organoleptic evaluation Chicken meat cutlets, Sesame seeds, quality, organoleptic evaluation
Edition: Volume 5 Issue 3, March 2016,
Pages: 458 - 461
How to Cite this Article?
Kanchan Kumari, "Development of Chicken Meat Cutlets Incorporating Sesame Seeds", International Journal of Science and Research (IJSR), Volume 5 Issue 3, March 2016, pp. 458-461, https://www.ijsr.net/get_abstract.php?paper_id=NOV161743
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