Quality of dietary fiber enriched chicken meat cutlets incorporated with raw plantain pseudostem powder

Abstract:

A study was conducted to evaluate the effect of raw plantain pseudostem powder (RPPP) on the physicochemical characteristics, proximate composition and sensory acceptability of functional chicken meat cutlets. In the experimental formulations, cooked mashed potato, used as the conventional extender, was partially replaced with RPPP at levels of 5%, 10%, and 15%, while cutlets prepared with 100% cooked mashed potato served as the control. Incorporation of RPPP significantly (P<0.05) increased emulsion pH, emulsion stability, product pH, breading pickup, moisture retention and cooking yield compared with the control. In contrast, oil uptake decreased significantly (P<0.05) with increasing levels of RPPP incorporation, indicating improved fat-barrier properties. However, diameter shrinkage was not significantly affected (P>0.05) by the incorporation of RPPP. Significant differences (P<0.05) were also observed in the proximate composition of the cutlets with respect to moisture, protein, fat, ash and crude fibre contents. Sensory evaluation revealed that cutlets incorporated with 10% RPPP exhibited the highest numerical scores for appearance and colour, flavour, juiciness, tenderness, crispiness and overall acceptability, although these scores were comparable (P>0.05) to those of the control and 5% RPPP treatments. However, incorporation of 15% RPPP significantly (P<0.05) reduced sensory scores. Based on the results of the present study, it was concluded that cooked mashed potato could be replaced with 10% RPPP in the preparation of chicken meat cutlets without adversely affecting product quality and sensory acceptability.