Extruded Snack Sticks Incorporated with Chicken Heart and Liver for Enhanced Nutritional and Functional Properties
Keywords:
Chicken Heart, Chicken Liver, Edible byproducts, Extrusion, Quality EvaluationAbstract
The present study was undertaken to evaluate the nutritional and functional quality of extruded sticks by incorporating chicken heart (CH) and chicken liver (CL) byproducts. Based on preliminary trials, 4%, 6%, and 8% inclusion levels of chicken heart and liver byproducts were added into the basic formulation by replacing flours, thereby developing four variants: C (control, without CH and CL), T1 (2% CH and 2% CL), T2 (3% CH and 3% CL), and T3 (4% CH and 4% CL). The extruded sticks were evaluated for various physico-chemical, proximate, colour, and sensory attributes. The increasing levels of CH and CL at the highest levels (T3 sticks) resulted in a significant (p<0.05) increase in pH, water activity, protein, fat, and ash content of the formulated snacks. The treated products became darker with the incorporation of CH and CL, showing a significant (p < 0.05) reduction in lightness (L*) values. The yellowness (b*) value of the control sample was significantly (p<0.05) higher than that of the treated samples. Sensory analysis demonstrated that the extruded sticks prepared with 3% CH and 3% CL (T2 sticks) were rated the highest overall acceptability. Thus, good-quality, protein-enriched extruded sticks can be successfully developed by incorporating 3% CH and 3% CL.
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Copyright (c) 2026 Abhinandh K, Pavan kumar, Nandishwar, Nitin Mehta, Amit Sharma
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