Efficacy of barley flour as extender in chicken patties from spent hen meat

Abstract

Chicken patties from spent hen meat were prepared from a standardized formulation and were extended with barley flour (hydrated 1:1) at 0, 5, 10 and 15% levels replacing the corresponding amount of lean meat. At 15% replacement level, pH, moisture, protein and fat percentage of raw as well as cooked patties decreased as compared to 0% level (P<0.05). A significant decrease (P<0.05) in shear force value and per cent shrinkage of the product was recorded. The emulsion stability and cooking yield improved significantly (P<0.05) with the level of extension with barley flour. The findings indicated that chicken patties from spent hen meat can be extended with upto 10 per cent barley flour (hydrated 1:1) in an economic formulation. © GSP, India.