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Open Access
Copyright: The authors. This article is an open access
article licensed under the terms of the Creative Commons Attribution License
(http://creativecommons.org/licenses/by/2.0) which permits unrestricted use,
distribution and reproduction in any medium, provided the work is properly
cited.
Research
8.
Formulation of spices mixture for preparation of chicken curry - Deogade, A. H., Zanjad, P. N., Ambadkar, R. K. and Raziuddin, M
Vet World. 2008; 1(1): 18-20
Abstract
Considering the scope of utilization of processed chicken in
convenience form a study was undertaken to optimize the levels
of spice mixture salt and commercial chicken masala in a spice
formulation to be used for preparation of chicken curry. The
sensory quality of ready to eat chicken curry added with hot
spice mixture containing salt and chicken masala, revealed that
the flavour, juiciness, texture and overall palatability scores
of chicken curry improved significantly with addition of 3.0 %
salt level as compared to that of 2.5, 3.5 and 4.0 %. Spice
mixture containing 1.0 % commercial chicken masala exhibited
significantly higher scores for all the sensory attributes over
0.5 and 1.5%.It is thus concluded added that spice mixture added
3.0 % salt and 1.0 % commercial chicken masala was more suitable
to enhance the sensory quality of ready to eat chicken curry.
Keywords:
Spice mixture, Commercial chicken masala, Chicken curry, Sensory
quality.
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