Quality Attributes and Storage Stability of Chicken Meat Biscuits Incorporated with Wheat and Oat Bran

Fiber‐enriched chicken meat biscuits incorporated with wheat bran and oat bran at three different levels i.e., 3% (W1/O1), 5.0% (W2/O2) and 7% (W3/O3) were formulated and evaluated. On the basis of sensory quality from each group, W2 and O2 were selected for storage study at ambient temperature for...

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Bibliographic Details
Published in:Journal of food quality 2016-12, Vol.39 (6), p.649-657
Main Authors: Kumar, Pavan, Chatli, Manish Kumar, Mehta, Nitin, Malav, O.P., Verma, Akhilesh K., Kumar, Devendra
Format: Article
Language:English
Subjects:
Biscuits
Chickens
Fibers
Meat
Snacks
Triticum aestivum
Water activity
Wheat
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Summary:Fiber‐enriched chicken meat biscuits incorporated with wheat bran and oat bran at three different levels i.e., 3% (W1/O1), 5.0% (W2/O2) and 7% (W3/O3) were formulated and evaluated. On the basis of sensory quality from each group, W2 and O2 were selected for storage study at ambient temperature for 180 days. The bran incorporation resulted in a significant lowering (P 
ISSN:0146-9428
1745-4557
DOI:10.1111/jfq.12232