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- W1569706084 abstract "The study was aimed at optimizing the extension level of chicken patties containing porridge flour as extender. The porridge flour at three levels viz. 5, 10 and 15 percent was used as extender replacing lean meat in the preparation of chicken patties. The extended patties were evaluated for various physico-chemical, sensory and microbiological properties and were compared with the control containing no porridge flour. Sensory scores indicated that chicken patties containing 10 percent porridge flour was optimum extension level for the formulation of extended chicken patties. Refrigerated (4 ± 1°C) storage in LDPE for 14 days resulted in significant (P<0.05) and gradual decrease in all the quality attributes and sensory scores, but were well within the limits of acceptability." @default.
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- W1569706084 date "2009-01-01" @default.
- W1569706084 modified "2023-09-22" @default.
- W1569706084 title "Effect of different levels of porridge on the quality characteristics of chicken patties." @default.
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