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- W2247995108 abstract "The chicken patties were prepared using pressed rice flour as extender at three different levels viz: 5, 10 and 15 per cent (1:1 hydration w/w). The proximate composition, physico-chemical parameters of raw as well as cooked patties and sensory evaluation scores of the product were analyzed. Moisture, protein and fat percentage of raw as well as cooked patties decreased with increase in extension level. However, there was no significant effect up to 5 per cent extension except in case of moisture percent. Other physico-chemical parameters like pH, gain in height and per cent shrinkage showing increase with each subsequent extension level were also comparable to control at 5 per cent extension although a significant decrease (P<0.05) in shear force value of product was recorded. The emulsion stability and cooking yield improved significantly (P<0.05) at 5 per cent level of extension as compared to control, although it remained comparable to patties with 10 per cent extension. All the recorded physico-chemical parameters were significantly affected (P<0.05) at 10 per cent level of extension as compared to control. All the sensory attributes showed decreased scores with increase of extension levels and the scores for flavour, juiciness, texture as well as overall acceptability of the product were significantly (P<0.05) lower at 10 percent level of extension as compared to control. But at 5 per cent extension, the scores for all the sensory attributes were comparable to control. Hence, 5 per cent extension with pressed rice flour was taken as optimum for the formulation of extended chicken patties." @default.
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- W2247995108 date "2005-01-01" @default.
- W2247995108 modified "2023-09-27" @default.
- W2247995108 title "Evaluation of the efficacy of pressed rice flour as extender in chicken patties" @default.
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