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Journal of Animal Research
Year : 2013, Volume : 3, Issue : 2
First page : ( 179) Last page : ( 185)
Print ISSN : 2249-5290. Online ISSN : 2277-940X.

Sensory Attributes of Chicken Meat Rolls and Patties Incorporated with the Combination Levels of Rice Bran and Psyllium Husk

Mehta Nitin1,2*, Ahlawat S.S.1, Sharma D.P1, Yadav Sanjay1, Arora Devan4

1Department of Livestock Products Technology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India

2Department of FST (Technology of Animal Foods), National Institute of Food Technology Entrepreneurship & Management (NIFTEM), Sonepat, Haryana, India

4Department of Veterinary Public Health and Epidemiology, Lala Lajpat Rai University of Veterinary and Animal Sciences, Hisar, Haryana, India

*Corresponding Author: N Mehta; Email: nmvets220@gmail.com

Online published on 24 March, 2014.


The present study was conducted to prepare dietary fiber rich chicken meat rolls and patties. The combination of two different sources of dietary fiber has been used viz. rice bran and psyllium husk. Three different levels of rice bran and psyllium husk viz. 10% rice bran and 2% psyllium husk, 10% rice bran and 4% psyllium husk and 10% rice bran and 6% psyllium husk were tried. The sensory characteristics such as colour, flavour, tenderness, juiciness, texture and overall acceptability of fiber added chicken meat rolls and patties were studied. The sensory scores showed a decreasing trend with increasing levels of incorporation but 10% rice bran and 4% psyllium husk combination was found to be suitable organoleptically.



Psyllium husk, rice bran, meat rolls, patties, sensory attributes.


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