Optimization of dandelion (Taraxacum officinale) leaf powder for the development of functional chicken meat loaves

Locally available natural sources like dandelion (Taraxacum officinale), being rich source of functional ingredients can be exploited for their functional role by incorporating them in chicken meat loaves. Hence, a study was designed to evaluate the effect of incorporation of oven-dried Dandelion Leaf Powder (DLP) at three levels 1% (T₁), 2% (T₂) and 3% (T₃) replacing lean meat in the formulation of the product. Cooking yield of chicken meat loaves showed a non-significant (P>0.05) increase with increase in levels of DLP. pH values increased non-significantly (P>0.05) among the treatment groups, with increase in levels of DLP. The percent moisture showed a non-significant (P>0.05) increase whereas the percent protein as well as fat content showed a non-significant (P>0.05) decrease among all the treatments including control. The percent ash content of 2% and 3% level was significantly (P<0.05) higher than control whereas a non-significant (P>0.05) difference was found between control and 1% level. The antioxidant activity in terms of DPPH-RSA value showed a significant (P<0.05) increase with increase in levels of Dandelion leaf powder and was higher at 3% DLP incorporation. Sensory evaluation of the products revealed a non-significant (P>0.05) difference in various attributes of control and all the other treatments. Thus, it was concluded that dandelion leaf powder up to 1% level can be efficiently incorporated in chicken meat loaves for improving their functional value.