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Vol. 12, Special Issue 9 (2023)

Development and quality evaluation of ready-to-cook porridge mix incorporating chicken meat powder

Author(s):
Arathy Anil, Renuka Nayar, Anagha R, Kavitha Rajagopal, Sathu T and Vinod VK
Abstract:
A ready-to-cook porridge mix was developed by incorporating dried chicken meat powder, pearl millet flour and jack fruit bulb powder and was compared with control porridge mix containing pearl millet, sorghum and jack fruit bulb powder. Both control and treatment porridge mixes were vacuum packed and analysed for physico-chemical, microbiological and sensory characteristics on days 0, 30, 60 and 90 of ambient temperature storage. Color values such as a* and b* values, proximate principles such as protein, fat, and ash values and scores for sensory attributes were higher for the treatment porridge mix than control. The study showed that the ready-to-cook porridge mix incorporated with chicken powder was shelf-stable for 90 days at ambient temperature. The cost of production of the developed porridge mix was Rs. 653.34 per kg. The ready-to-cook porridge mix with chicken meat powder could be used for the fast and easy preparation of a meal with high nutritive value and with good sensory scores.
Pages: 1400-1403  |  109 Views  71 Downloads
How to cite this article:
Arathy Anil, Renuka Nayar, Anagha R, Kavitha Rajagopal, Sathu T and Vinod VK. Development and quality evaluation of ready-to-cook porridge mix incorporating chicken meat powder. The Pharma Innovation Journal. 2023; 12(9S): 1400-1403.
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