Development of low fat functional restructured chicken meat blocks extended with lentil flour

The present study was conducted to standardise the optimum level of lentil flour (LF) for the preparation of low fat functional restructured chicken meat blocks (FRCMB). Lentil flour (1:1 hydration, w/w) was incorporated at the level of 6, 9 and 12% by replacing the lean meat in pre-standardized formulation. Both control and extended FRCMB were evaluated for physico-chemical properties such as cooking yield, pH, moisture, protein, fat, moisture protein ratio, ash, shear force value and sensory attributes to find out the optimum level of incorporation. In general, the increase in incorporation was found to be associated with increase in cooking yield, ash percentage but a decrease in protein, fat and shear force value. Mean sensory score for general appearance, flavour and texture showed significant decline with increase in level of extender. On the basis of analysis of sensory attributes and physico-chemical properties, the optimum incorporation level of LF for formulation of extended low fat FRCMB was found to be 6%. Results of texture profile analysis for FRCMB extended with optimum level of LF and control were comparable all the parameters except adhesiveness value of treatment product was significantly (P<0.05) lower whereas the springiness value was significantly (P<0.05) higher than control. The study revealed the efficacy of LF at a suitable level to develop of FRCMB added with better convenience and acceptability.