Optimization of the level of potato starch in chicken meat caruncles

The present study was conducted to optimize the level of potato starch for the development of chicken meat caruncles (CMC). Three different levels of potato starch replacing-60% (T-1), 80% (T-2) and 100% (T-3) of refined wheat flour, were undertaken along with control (without potato starch) for this study. The a_w of potato starch added samples was significantly lower (P<0.05) than the control group. The values for emulsion stability (%), cooking yield (%), and moisture (%) were comparatively higher (though nonsignificant) in all the treated samples than control. There was no significant variation of pH, hydratability, water solubility index, fat (%) and fiber (%) between control and treated groups. Water absorption index of control samples was significantly lower (P<0.05) than the treated samples. In texture profile, hardness of control batch (63.78 N) was significantly lower (P<0.05) than T-1 (97.07 N), T-2 (100.55 N) and T-3 (119.27 N) batches, which contributed good appearance and crispiness to the treated samples of chicken meat caruncles. Among the treated groups, the scores for colour and after-taste were significantly higher (P<0.05) and all the other sensory attributes were marginally higher in T-3 group than control. Hence, on the basis of sensory quality, 100% incorporation of potato starch in place of refined wheat flour was adjudged as optimum in chicken meat caruncles.