Optimization of the level of rice flour in chicken meat caruncles

The study was conducted to optimize the level of rice flour for the development of chicken meat caruncles (CMC). Three different levels of rice flour–12.25% (T-1), 17.50% (T-2) and 22.75% (T-3) were undertaken along with control (without rice flour) for this study. The pH and water absorption index of CMC was significantly higher (P<0.05) in control than treated CMC. Emulsion stability (97.47–98.06%), cooking yield (51.70–52.13%) and water solubility index (0.039–0.051) did not differ significantly between control and treated samples. Moisture (4.96–5.79%), protein (21.41–36.41%), ash (3.25–4.15%) and carbohydrates (42.78–58.81%) were significantly increased (P<0.05) in all the treated samples than control CMC. Hardness was significantly higher (P<0.05) in T-3 (84.33) as compared to control (61.39) and T-1 (66.67). L* value of T-1 (42.16) and T-2 (41.79) were found to be significantly higher (P<0.05) as compared to control (36.81) and T-3 (38.25) batches. The b* value and hue angle of T-1 was significantly higher (P<0.05) than control samples. Among the treated samples, all the sensory attributes viz. colour/appearance, flavour, after-taste, meat flavour intensity and overall acceptability were significantly higher (P<0.01) at 12.25% rice flour level (T-1) as compared to others except crispiness. On the basis of sensory quality, 12.25% incorporation of rice flour was adjudged as optimum in chicken meat caruncles. Also it imparted desirable colour to product in addition to increase in cooking yield, moisture, hardness and crispiness. Therefore, snack food industry can effectively utilize 12.25% rice flour and 65% spent hen meat after tenderization for the development of good quality meat snacks.