Production of crispy bread snacks containing chicken meat and chicken meat powder.

Abstract:

:Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N2, and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

journal_name

An Acad Bras Cienc

authors

Cakmak H,Altinel B,Kumcuoglu S,Kisla D,Tavman S

doi

10.1590/0001-3765201620150059

subject

Has Abstract

pub_date

2016-10-01 00:00:00

pages

2387-2399

issue

4

eissn

0001-3765

issn

1678-2690

pii

S0001-37652016005020102

journal_volume

88

pub_type

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