author(s)
Bharti SK, Pathak V, Goswami M, Sharma S, Ojha S and Anita

abstract
Dietary fiber enriched chicken patties were developed by incorporation of fresh lotus stem paste. Four different variants of chicken meat patties with 0, 7.5, 10 and 15% concentrations of fresh lotus stem paste replacing lean meat were formulated followed by optimization of processing conditions. The products were evaluated for different quality parameters viz. raw pH and emulsion stability, cooking yield, dietary fiber, pH, shape index (swell/shrink), proximate, sensory, microbiological and storage analysis. The addition of fresh lotus stem paste significantly (P<0.05) increased the pH, cooking yield and emulsion stability as 6.25, 93.04 and 94.73 respectively. There was a significant (P<0.05) increase in moisture, dietary fiber and ash content while fat and protein content decreased non-significantly. The sensory scores of patties upto 10% level of fresh lotus stem paste were acceptable. On the basis of physiochemical, proximate and sensory scores, incorporation at 10% was found most suitable which can serve as valuable source for enhancement of fiber in meat products.