Pearl millet (Pennisetum glaucum) as filler in chicken cutlet
2023
K. Nandhini | A. Kalaikannan | D. Santhi | R. Abinayaselvi
The present study was undertaken to fortify the nutritive value of chicken cutlet with the addition pearl millet (Pennisetum glaucum) as filler and optimize its level of addition. The cutlet was formulated with broiler chicken meat, and the spices and condiments. Four different batches of cutlets were prepared with boiled and mashed pearl millet replacing the meat by 10% (PM10), 20% (PM20) and 30% (PM30) along with a control and subjected to physico-chemical and sensory evaluation. The pH before and after cooking significantly decreased with increase in the concentration of pearl millet. The cooking yield was similar in PM20 and PM30 and significantly higher than PM10 and control. In the sensory evaluation, the texture scores were higher for the control with which PM10 was comparable. Juiciness and tenderness scores increased with the addition of PM. Flavour score and the overall acceptability scores significantly decreased with increase in the concentration of PM. Yet, the scores were above moderately acceptable level. It conclusion, pearl millet may be used as effective filler in chicken cutlets up to a level of 10% without much affecting the sensory qualities.
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