Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran

• Published in: Journal of food quality Vol. 39; no. 6; pp. 649 - 657
• Main Authors: Kumar, Pavan, Chatli, Manish Kumar, Mehta, Nitin, Malav, O.P., Verma, Akhilesh K., Kumar, Devendra
• Format: Journal Article
• Language: English
• Published: 01.12.2016
• Subjects: Biscuits; Chickens; Fibers; Meat; Snacks; Triticum aestivum; Water activity; Wheat
• ISSN: 0146-9428; 1745-4557
• DOI: 10.1111/jfq.12232

Fiber‐enriched chicken meat biscuits incorporated with wheat bran and oat bran at three different levels i.e., 3% (W1/O1), 5.0% (W2/O2) and 7% (W3/O3) were formulated and evaluated. On the basis of sensory quality from each group, W2 and O2 were selected for storage study at ambient temperature for 180 days. The bran incorporation resulted in a significant lowering (P < 0.05) in the pH values, fat content, water activity and calorific values whereas moisture content, ash and crude fiber content of treatment recorded an increased trend. Bran treated samples were found with improved oxidative stability as measured by free fatty acids and thiobarbituric acid reactive substances value during storage. Treated biscuits were recorded with significantly (P < 0.05) lower pH value and higher water activity during entire storage. Oat bran incorporated chicken meat biscuit were found to better maintained sensory characteristics than wheat bran incorporated meat biscuits and control throughout the storage study. Practical Applications Biscuits are generally cereal based snacks, lacking in essential amino acids and dietary fiber. The incorporation of meat and brans would increase its nutritive and functional value as well as keeping quality. It also partially fulfills the dietary requirement of dietary fiber.