Production of crispy bread snacks containing chicken meat and chicken meat powder

Abstract

Chicken meat in two different forms (chicken meat and chicken meat powder) were added into white flour and whole wheat blend baguette bread formulations for protein enrichment and finally developing new and healthy snacks. The chicken meat and powder levels were 10% for white flour baguette, and 15% for whole wheat blend. The dried baguette samples were packaged under 100% N 2 , and physical, chemical, microbiological and sensorial properties were evaluated during 3 months of storage. Protein content of chicken meat powder added samples were found statistically higher than chicken meat added samples. Hardness of the snacks was significantly affected from type of chicken meat, such as values were higher for chicken meat added samples than chicken meat powder added samples. Lipid oxidation of the snacks was determined by TBA analysis, and TBA value for whole wheat mixture snack with 15% of chicken meat was the highest among all during storage. The highest overall acceptance score was obtained from white flour snack with 10% chicken meat. There was no coliform bacteria detected during storage and the results of yeast-mold count and aerobic plate count of snacks remained between the quantitative ranges.

Exploring Multifaceted Changes in Physicochemical and Nutritional Attributes of Chicken Breast Powder under Cold Plasma Treatment

“…3 Recent trends show a growing consumer preference for chicken breast because it is low in fat and high in protein. 4 Chicken powder, which serves as a value-added product, is derived from dehydrated chicken breast, is rich in nutritional content, and enhances the profitability of the chicken product. 5 Chicken powder, as a fortifying agent, is a cost-effective source of animal protein for a child's diet.…”