Development of Shelf Stable Spent Hen Meat Kachori Incorporated With Prebiotic Fibers

Abstract

The formulation and processing condition for the development of vegetable kachori were standardized. The effect of different cooking methods i.e. (baking, baking + frying combination and deep fat frying) on developed kachori was evaluated and on the basis of sensory attributes, deep fat frying cooking method was found most suitable. Minced chicken meat was incorporated at 55%, 65% and 75% level in the developed kachori and on the basis of various physico-chemical, sensory quality and instrumental color parameters, 75% level was adjudged best for the development of chicken meat kachori. Inulin powder was incorporated at 2%, 4% and 6% levels in the standardized formulation of chicken meat kachori for the development of prebiotic enriched functional chicken meat kachori and 4% level was found optimum on the basis of various physico-chemical, sensory quality and proximate composition parameters.