Storage Stability of Garlic Fortified Chicken Bites
Awan, Kanza Aziz | Butt, Masood Sadiq | Haq, Iahtisham-Ul- | Ashfaq, Faiza | Suleria, Hafiz
The tremendous demand of functional food, nutraceuticals and fortified products has urged the food scientists and technologist to come up with novel fortified foods having health promoting benefits, sensorial acceptability and better shelf life. Garlic (Allium sativum) is a promising source of bioactive compounds, especially allicin. The current study evaluates storage stability and sensorial attributes of garlic supplemented chicken bites. The color tonality of fortified products indicated slight reduction in product lightness (L*) and redness (a*) for 28 days storage whereas gradual increase in the yellowness (b*) of chicken bites. Moreover, the texture hardness for chicken bites in T1 (chicken bites 3% conventional garlic extract) was maximum 0.9 ± 0.02 kg force in contrast to T2 (chicken bites containing 0.1% supercritical garlic extract) 0.8 ± 0.02 kg force. Garlic chicken bites containing supercritical garlic extract showed highest phenolic content (73.2 ± 3.7 mg GAE/100 g) as compared to control (63.8 ± 2.7 mg GAE/100 g). Moreover, total phenolics were decreased to in control as compared to T0 and T2 , during storage. Our research study reveals that garlic fortification improves the stability and sensory attributes of chicken bites.
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Эту запись предоставил National Agricultural Library