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EFFECT OF COWPEA (Vigna unguiculata) ON THE QUALITY CHARACTERISTICS OF MICROWAVE COOKED CHICKEN SEEKH KABABS

Article Id: DR-2128 | Page : 312-317
Citation :- EFFECT OF COWPEA (Vigna unguiculata) ON THE QUALITY CHARACTERISTICS OF MICROWAVE COOKED CHICKEN SEEKH KABABS.Asian Journal of Dairy and Food Research.2013.(32):312-317
Z.F. Bhat* and V. Pathak1 zuhaibbhat@yahoo.co.in
Address : Division of Livestock Products Technology Faculty of Veterinary Sciences & Animal Husbandry (Skuast-J)R. S. Pura, Jammu-181 102, India

Abstract

The study was conducted to evaluate the effect of cowpea (Vigna unguiculata) on the quality characteristics of chicken seekh kababs prepared from spent hens meat by microwave method of cooking. Three levels of cowpea paste (hydrated 1:1 w/w) viz. 10, 15 and 20 per cent were used replacing lean meat in the formulation. The developed products were evaluated for various physicochemical and sensory parameters. pH of both raw as well as cooked seekh kababs increased significantly (Pnt cowpea incorporation were comparable with control and thereafter decreased significantly (Prameters, 15 per cent cowpea paste was considered as optimum extension level in the formulation of extended chicken seekh kababs.

Keywords

Cowpea Microwave Quality attributes Seekh kababs Spent hen.

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