Comparative Efficacy of Different Binders in the Development of Chicken Meat Cutlets

Present study was envisaged to assess the efficacy of different binders viz. 3% refined wheat flour (T1) and 3% rice flour (T2) replacing lean meat in the preparation of chicken meat cutlets. The developed products as well as control were assessed for various physico-chemical, instrumental texture and colour profile, and sensory evaluation. L* values were comparable for T1 and T2 but were significantly (P<0.05) lower than control. The hardness values differ significantly (P<0.05) in treatments than control and recorded highest for T2 and lowest for control. The springiness of the T1 was significantly (P<0.05) higher as compared to T2 but was comparable to control. The juiciness score were significantly (P<0.05) higher for treatments as compared to control. Overall acceptability of cutlets with refined wheat flour (T1) was significantly (P<0.05) higher than control and comparable with T2. Thus it can be concluded that chicken cutlet with 3% refined wheat flour was found optimum.