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Development and Quality Evaluation of Ready-To- Eat Chicken Snacks Incorporated with Finger Millet (Eleusine coracana) on Storage at Ambient Temperature

Shelcy S. Akkara Renuka Nayar N. Manjunath Sunanda C. Kavitha Rajagopal
Vol 9(11), 65-74
DOI- http://dx.doi.org/10.5455/ijlr.20190821054551

Current study was intended for the development of ready to eat chicken snacks incorporating finger millet flour, which could be stored at ambient temperature. Snacks containing 50 % chicken and 46.5 % finger millet flour and subjected to modified atmosphere packaging (MAP) were compared with control snacks without meat for physico-chemical, textural, microbiological and sensory attributes on days 0, 15, 30, 45, 60, 75 and 90 of ambient temperature storage. No spoilage was detected till 90 days in control and treatment snacks. pH and total phenolics were significantly (p<0.05) higher for treatment snack. Control group had higher colour and hardness values. Based on sensory evaluation and other physico- chemical analysis, it was concluded that chicken snacks containing finger millet could effectively be stored up to 90 days under ambient temperature with acceptable sensory attributes.

Keywords : Ambient Temperature Storage Chicken Snacks Finger Millet Modified Atmospheric Packaging Ready-To-Eat

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