Optimization of freeze-dried tomato powder and olive oil for oven and microwave cooked chicken patties by response surface methodology

Islam, Rayees Ul, Khan, Mohammad Ali and Younis, Kaiser 2020. Optimization of freeze-dried tomato powder and olive oil for oven and microwave cooked chicken patties by response surface methodology. Indian Journal of Poultry Science, 55(3): 189-197.Two-factor central composite design (CCD) by response surface methodology was used to analyze the interaction effect of olive oil (5-15%) and freeze-dried tomato powder (1-8%) on quality characteristics of oven and microwave cooked chicken patties. Two responses, sensory analysis and instrumental hardness, were used to optimize the olive oil and freeze-dried tomato powder incorporated chicken patties. The optimized level of olive oil (9.59 and 9.84%) and freeze-dried tomato powder (4.6 and 4.4%) in oven and microwave cooked chicken patties were observed respectively. The optimized oven and microwave cooked patties were assessed for quality characteristics such as cooking yield, pH, dimensional parameters, color, textural properties, and fatty acid composition. These parameters were affected (p<0.05) by formulation (olive oil and freeze-dried tomato powder) and cooking methods (oven and microwave). Replacement of poultry fat with olive oil decreased saturated fatty acids especially palmitic. Also, polyunsaturated fatty acids were decreased especially linoleic.