A Study on the Effect of Acidulants on Physico-chemical and Organoleptic Qualities on Intermediate Moisture Chicken Chammanthi

Abstract

Chammanthis are a popular indigenous ready to eat food products of South India. Study was conducted to standardize the processing technology for its preparation and to evaluate the influence of adding various acidulants on physico-chemical and sensory attributes. Four formulation viz. C₁ (without acidulent), Treatments- T₁ (2% lemon juice), T₂ (0.1% lactic acid), T₃ (3%lemon juice) and T₄ (0.2% lactic acid). The pH was significantly (p<0.05) higher in control compared to treatments. Proximate composition of Intermediate moisture chicken chammanthi (IMCC) revealed a significant (p<0.05) decrease in the per cent of protein and fat content in the treatments. However no significant difference was noted for moisture, dry matter, yield and water activity. The sourness value of T₄, was significantly (p<0.05) higher as compared to control. Lightness and yellowness colour characteristics of the treatments significantly (p<0.05) decreased, redness value increased significantly with addition of acidulants. The overall acceptability of treatment with 3% lemon juice was significantly (p<0.05) higher as compared to control and the other treatments. Based on overall activity and numerically lower water activity in third treatment, it could be concluded that the best IMCC can be prepared by incorporating 3% lemon juice.