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

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...