Efficacy of fenugreek seed powder for the development of functional spent hen meat patties
Asma Irshad Qureshi, Sheikh Rafeh Ahmad, Tahir Nazir, Mohammad Ashraf Pal, Asif Hassan Sofi, Mir Rovida and Heena Jalal
The diseases associated with modern lifestyle have prompted the researchers/food industry professionals to seek alternatives to conventional food products, which has subsequently led to the development of functional food products. A study was designed to enhance the overall functional value of otherwise less functional spent hen meat by using fenugreek seeds as a powder to produce functional spent hen meat patties. Fenugreek Seed Powder (FSP) was incorporated at four levels; 0.5% (T1), 1% (T2), 1.5% (T3) and 2% (T4) replacing lean meat in the formulation of the product. The results revealed an increase in the cooking yield with the increase in the levels of FSP and at 1.5% level, the cooking yield was significantly (P<0.05) higher than control. The percent protein and fat content showed a significant (P<0.05) decrease with the increase in levels of FSP. However, the percent ash of FSP incorporated spent hen meat patties was significantly (P<0.05) higher than control. The antioxidant activity in terms of DPPH-RSA value of 1.5% level was significantly higher (P<0.05) than control. Sensory scores of patties up to 1.5% level of FSP were comparable to control. Thus, it was concluded that fenugreek seed powder up to 1.5% level can be efficiently incorporated in spent hen meat patties for improving their functional value.
Asma Irshad Qureshi, Sheikh Rafeh Ahmad, Tahir Nazir, Mohammad Ashraf Pal, Asif Hassan Sofi, Mir Rovida, Heena Jalal. Efficacy of fenugreek seed powder for the development of functional spent hen meat patties. J Entomol Zool Stud 2018;6(5):353-356.