Effects of replacement of refined wheat flour with chicken meat on the physicochemical and sensory properties of noodle

The study investigated effect of chicken meat inclusion in refined wheat flour noodles. In noodles formulation refined wheat flour was replaced with chicken meat at three levels viz. 30, 40 and 50 percent. The control (without meat) was prepared and compared with chicken meat noodles. Noodles were evaluated for various physico-chemical and sensory properties. The pH of various emulsions prepared in study revealed a significantly (P<0.05) decreasing trend. Among the physico-chemical characteristics, moisture showed a non-significant increase (P>0.05) while protein, fat, ash and water absorption index increased significantly (P<0.05) with increase in level of meat in noodles. The other parameters like crude fibre, yield, water solubility index, weight increase, volume increase and cooking loss decreased significantly (P<0.05) with increase in level of meat in noodles from 0 to 50 percent. Sensory scores and physico-chemical properties showed that 40 percent chicken meat was most suitable for inclusion in noodles formulations.