1Department of Goat Products Technology, Central Institute for Research on Goat, Makhdoom, Mathura (UP)
Department of Livestock Products Technology, College of Veterinary Sciences and Animal Husbandry, DUVASU, Mathura-281001 (UP)
*Corresponding author: e-mail: dr.goswami2008@yahoo.co.in
The aim of present study was to evaluate physico-chemical properties, proximate analysis, texture and color profile analysis and sensory evaluation of chicken momos developed by replacing refined wheat flour with corn starch during the dough preparation. Three different levels of corn starch was added in chicken momos i.e. S1 (4% corn starch), S2 (6% corn starch), S3 (8% corn starch) compared with control (C). There was significant (P<0.05) difference observed in cooking yield, moisture content, protein content, fat content, carbohydrate and energy values. The mean L*, and a* values differed significantly (P<0.05) and observed to be highest for 6% corn starch but b* value had no significant difference. The textural parameters i.e. hardness, adhesiveness, springiness, cohesiveness, gumminess and chewiness values increased slightly in a non-significant manner with increased level of corn starch. The mean appearance, flavor, texture, mouth coating and overall acceptability values were significantly (P<0.05) higher for chicken momos with 6% corn starch. Therefore, chicken momo prepared with the incorporation of 6% corn starch in dough was selected.
Chicken, Color estimation, Corn starch, Sensory evaluation, Texture profile analysis
