Fortification of low-fat chicken meat patties with calcium, vitamin E and vitamin C

• Published in: Nutrition and food science Vol. 45; no. 5; pp. 688 - 702
• Main Authors: Mehta, Nitin, Sharma, B . D, Kumar, R. R, Kumar, Pavan, Malav, Om Prakash, Verma, Akhilesh Kumar
• Format: Journal Article
• Language: English
• Published: Bradford Emerald Group Publishing Limited 14.09.2015
• Subjects: Ascorbic acid; Calcium; Chickens; Cooking; Food & nutrition; Food science; Fortified; Lactates; Meat; Meat products; Optimization; Poultry; Public policy & environmental management; Vitamin C; Vitamin E; Ascorbate; Calcium; Sensory; Fortification; Chicken meat patties
• ISSN: 0034-6659; 1758-6917
• DOI: 10.1108/NFS-04-2015-0042

Purpose – The purpose of this study is to develop a chicken product that could supply calcium, vitamin E and vitamin C together with high sensory acceptability. The present study was envisaged to develop low-fat chicken patties fortified with calcium, vitamin E and vitamin C without any adverse effects on sensory attributes. Design/methodology/approach – Three different levels of calcium lactate as a source of calcium viz. 1.5, 1.75 and 2.0 per cent, α-tocopherol acetate for vitamin E at 0.019, 0.023 and 0.029 per cent and ascorbic acid for vitamin C at 0.09, 0.12 and 0.15 per cent in low-fat chicken meat patties were tried and the optimum level was standardized based on physico-chemical, proximate and sensory parameters. Findings – The calcium lactate at 1.75 per cent, α-tocopherol acetate at 0.029 per cent and ascorbic acid at 0.15 per cent were found to be optimum on the basis of proximate, physico-chemical and sensory parameters. The textural attributes of the standardized product was comparable to that of the control. The a*, b* and Chroma values for the low-fat chicken patties fortified with calcium, α-tocopherol and ascorbic acid were significantly higher (p < 0.01) than that of the control. The calcium and ascorbic acid concentration of the standardized product was significantly higher (p < 0.01) than that of the control. Originality/value – The levels in the fortified product were found to be suitable to achieve a 20 per cent RDA of calcium and almost a complete RDA for vitamin C. The research findings demonstrated the development of a single-designer chicken product rich in calcium, vitamin C and vitamin E.