Journal of Nutrition & Food Sciences

Journal of Nutrition & Food Sciences
Open Access

ISSN: 2155-9600


Quality Characteristics of Value Added Chicken Meat Noodles

Akhilesh K Verma, Pathak V and Singh VP

Background: Now a day snack foods are quite popular all over world. They are food of choice for children, women and highly mobilized population. Most of the snacks available are rich in carbohydrate and lower in protein. So the efforts were tried to incorporate the valuable animal protein in snacks. Methods: Technology of chicken meat noodles preparation was standardized with various levels (0, 30, 40 and 50 percent) of meat along with whole wheat flour and other necessary ingredients. The emulsion was initially prepared then this emulsion was moulded into noodles and cooked in hot air oven at 65 ± 2°C for required time (7-8 hours). The analysis was performed on emulsion, physico-chemical qualities and sensory attributes using suitable method. Results: On assessment product conations 30 percent meat was found best in all respect. The emulsion pH and stability overall showed decreasing trend with increase in level of meat. Among physico-chemical characteristics moisture showed non significant increasing trend while protein, fat, ash and water absorption index increased significantly (P<0.05) with increase in level of meat in noodles. The other parameters like crude fibre, yield, water solubility index, weight increase, volume increase and cooking loss decreased significantly (P<0.05) on increase in level of meat in noodles from 0 to 50 percent. All sensory attributes were significantly higher (P<0.05) in T1 as compared to T2, T3 and control except meat flavour intensity which was significantly (P<0.05) higher in T3 than other products. Conclusion: On the basis of analysis done and sensory evaluation conducted it is concluded that noodles having 30% chicken meat represented an acceptable preference in term of sensory evaluation as compare to 0, 40, and 50%.