Abstract

The study was conducted to develop convenient and ready to eat food products (biscuits and cookies) incorporated with chicken meat powder. Incorporation of chicken meat powder (CMP) at 10 to 50 per cent level was tried. On the basis of sensory evaluation, the optimum levels of these sources were selected.  Physico-chemical, proximate and sensory properties of developed selected biscuits and cookies were assessed. Out of the various levels of incorporation of CMP tried, the biscuits with 30 per cent CMP and cookies with 40 per cent CMP  were preferred the most, based on organoleptic score. The developed biscuits and cookies were packed in Laminate pouches and stored at ambient temperature (25±2°C) for 90 days and samples were drawn at an interval of 15 days to assess the shelf life. Nutritional quality of both chicken incorporated biscuits and cookies increased significantly as compared to their control treatments. The incorporation of 30 per cent CMP in the control biscuits resulted in increased protein content from 9.57 per cent to 26.42 per cent. The protein content of cookies incorporated with 40 per cent CMP increased from 9.66 per cent (control cookie) to 31.51 per cent. Incorporation of CMP resulted in increased total iron, fat and ash content. Lysine, tryptophan and threonine content increased upon incorporation of CMP. Lysine and tyrptophan content of biscuits and cookies with 30% CMP and 40 per cent CMP increased significantly and almost double than their respective controls treatment. Cholesterol content increased on addition of CMP in biscuits and cookies, but within the prescribed limits. TBA value and FFA values were higher but there was no significant change in pH value of CMP incorporated biscuits and cookies than their controls during storage. The developed chicken incorporated biscuits and cookies had desirable organoleptic properties. It was concluded that the biscuits with 30 per cent CMP and cookies with 40 per cent CMP could be prepared and stored for 90 days without any significant deterioration in microbiological quality and with acceptable sensory attributes.The cost of production of biscuits with 30 per cent CMP per kg worked out to be Rs. 188.60.  Similarly the cost of production of cookies with 40% CMP per kg worked out to be Rs.181.80.