Effect of binders and processing on physico-chemical, sensory and freezing properties of chicken patties

The effect of roasted and unroasted Bengalgram (BGF), corn flour (CF) and refined wheat flour (RWF) as binders on the physico-chemical and sensory quality of fried and baked chicken patties (CP) prepared from spent hen meat was evaluated. Among the binders, BGF with baking as processing treatment registered highest sensory scores. There was no significant variation in pH and product yield with the use of different binders in fried as well as baked CP. The % fat absorption on frying was lower in all roasted binders and was significant (p<0.05) in BGF. No significant effect on texture profile analysis was observed with the addition of different binders, however, between the baked and fried patties it was significant. Baked CP took significantly lesser time as compared to fried one to reach freezing temperature (-18+/-2 degrees C).