Vol. 10, Special Issue 8 (2021)

Author(s):
Thokala Mounika and Madhu Sahityarani

Abstract:
A study was carried out to determine the effect of incorporation of oat flour at 4, 8 and 12% levels on proximate composition and physicochemical characteristics of spent hen meat balls after repeated trials. Among different treatments, meat balls incorporated with 12% oat flour showed significantly (P<0.05) higher moisture percent and crude fibre percent and significantly (P<0.05) lower protein percent and fat percent than rest of the formulations. The percent cooking yield and emulsion stability of meat balls incorporated with 12% oat flour was found to be significantly (P<0.05) higher than the meat balls incorporated with oat flour at 4 and 8% levels. The results showed the significant positive effects of addition of oat flour in spent hen meat balls and oat flour can be incorporated up to a level of 12% with all desirable qualities.