Quality Characteristics of Chicken Meat Balls Incorporated with Pearl Millet (Pennisetum glaucum)

Background: Pearl millet is rich in dietary fiber and micro-nutrients such as vitamins minerals apart from the carbohydrates, protein fat. This study was conducted to fortify low fat chicken meat balls with pearl (Pennisetum glaucum) a fibre source assess physico-chemical, sensory textural properties. Methods: Emulsion based were prepared addition of flour (PMF) at levels 4%, 7% 10%, over above amount along control analysed for Result: In physico-chemical properties, pH, product pH emulsion stability not affected by PMF. Product yield significantly (P≤0.01) lowered 4 per cent level PMF, but increased higher PMF inclusion. texture analyses, hardness cohesiveness inclusion up 7%. evaluation, though scores texture, tenderness overall acceptability 4% treatment comparable that decreased increase ‘Very acceptable’ level. It concluded functional could be fortified without affecting quality characteristics.