Technology of preparation of chicken jalebi and its sensory attributes

DOI: 10.18805/ajdfr.DR-1394    | Article Id: DR-1394 | Page : 77-80
Citation :- Technology of preparation of chicken jalebi and its sensory attributes.Asian Journal Of Dairy and Food Research.2019.(38):77-80
Preeti Doley, M. Hazarika, D.R. Nath, K. Sarma, A.K. Sarma, S. Choudhury and D. Bhuyan doley.preeti@gmail.com
Address : Department of Livestock Production Management, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781 022, Assam, India.
Submitted Date : 6-08-2018
Accepted Date : 24-01-2019

Abstract

Chicken jalebis- a new snack was prepared by incorporating 23% non meat ingredients(Black gram flour, Bengal gram flour, corn flour, rice flour, semolina flour) at different proportions with 55% chicken (Broiler meat) to find out the best formulation without affecting the physico-chemical, microbial and organoleptic qualities of the product. Non meat ingredients were fermented for 24 hrs with curd at room temperature. Chicken was collected from local market, deboned, minced and processed. Different formulations of chicken jalebi batter were prepared by mixing broiler minced meat with fermented non meat ingredients, spices, oil, salt and ice to form a stable emulsion. The batter is then stuffed in a conical shaped plastic packet and pressed in such a manner to give a jalebi shape and then fried in sunflower refine oil at 180±50C for 5-10mins. One part of the chicken jalebis was immersed in tomato sauce, prepared from tomato magi sauce with little modification and other part was kept as such and then sensory attributes were evaluated and it was found that chicken jalebi containing rice flour was highly accepted by the consumers.

Keywords

Chicken jalebi New technology Sensory attributes.

References

  1. Abras, K.S.; Azizi, M.H.; Fallah, N.B.; Khodamoradi, A. (2014). Effect of brown rice flour fortification on the quality of wheat based dough and flat bread. J.Food Sci Technol, 51:2821-2826.
  2. Bratzler, L. J. (1971). Palatability factors and evaluation in science of meat products. (Eds. Price, J. F. And Schoriewert, B. S.) W. H. Freeman and Co. San Francisco.
  3. Brennan, M.A.; Derbyshire, E.; Tiwari, B.K.; Brennan, C.S. (2013). Ready-to- Eat snack products , the role of extrusion technology in developing consumer acceptable and nutritious snacks. Int. J.Food Sci, 48: 893-902.
  4. Davidson, A. (2014). The Oxford Comparision of Food. Oxford University Press. pp:424-425.
  5. Harper, J.M. (1981). Extrusion of Food, 1. CRC Press, Inc. Florida:
  6. Pereira, J.; Zhou, G.H. and Zhang, W.G. (2016). Effect of rice flour on emulsion stability, organoleptic characteristics and thermal rheology of emulsified sausages. J. Food and Nutr. Res, 4:216-222.
  7. Snedecor, G.W. and Cochran, W.G. (1994). Statistical Methods, 8th Edn. East West Press Pvt. Ltd., New Delhi.

Global Footprints