Indexed on: 01 Mar '10Published on: 01 Mar '10Published in: Journal of Food Science and Technology
Dietary fiber rich chicken meat patties were developed by incorporating wheat and oat bran to chicken meat at 5, 10 and 15% levels. Oat bran contained higher amount of soluble dietary fiber (SDF) and unsaturated fatty acids (USFA) than wheat bran, whereas total dietary fiber (TDF), insoluble dietary fiber (IDF) and saturated fatty acids (SFA) were higher in wheat bran. Incorporation of bran significantly increased the water holding capacity (WHC) and emulsion stability (ES). Oat bran showed better effect on WHC and ES than wheat bran. Addition of bran resulted in significant increase in cooking yield, firmness, TDF, USFA and reduction in sensory attributes, moisture, protein, fat and cholesterol content. IDF was higher in wheat bran added patties and SDF and SFA/USFA ratio in oat bran added patties. It is concluded that oat and wheat bran can be incorporated up to 10 and 15% level, respectively for preparation of baked and steamed chicken patties.