Effect of ground Chicken incorporation on the nutritional, textural and sensory characteristics of shelf stable biscuits

Biscuits are considered as a good vehicle for protein fortification and other nutritional improvement. In this study, attempts have been made to increase the nutritional, sensory and textural characteristics of the biscuits with the incorporation of ground chicken protein to develop a novel functional, non-vegetarian biscuit with good shelf stability. An experimental design was utilized to optimize the levels of meat and baking fat by rotatable central composite design using Response Surface methodology. A ratio of 1:0.93 of baking fat and meat was found to be ideal for obtaining a sensory score of 8.28±0.18 on a 9 point hedonic scale. The developed chicken biscuits were subjected to physico-chemical and sensory analyses. Studies indicated that biscuits with 30% Chicken protein enrichment showed increase in values of protein (25%) and had maximum sensory score. Therefore, the biscuits supplemented with meat proteins may definitely improve the nutritional status of vulnerable groups.