author(s)
Sunil Badole, Narendra Nayak and R Aich

abstract
Value addition and development of functional meat products from Kadaknath is very limited and meat-based functional foods are being seen as an opportunity to improve the ‘‘image” of meat and address consumer needs. Present study was undertaken with aim of quality and sensory analysis of guar gum incorporated low fat Kadaknath chicken patties. The product was prepared by using three different levels of guar gum (T-1 0.5%, T-2 1% and T-3 1.5%) by replacing added fat. All samples were processed for physicochemical and sensory analysis. There was significant (P<0.05) difference in the cooking yield and moisture content of Kadaknath chicken patties between control and treatments. The developed product had significantly (P<0.05) lower fat content and moisture compared to control. Fat retention was significantly (P<0.05) increased with the increasing level of guar gum from control to T-2 and thereafter a non-significant (P>0.05) increment was noticed. Textural and sensory attributes differed significantly (P<0.05). Overall acceptability revealed a significant (P<0.05) lower score for T-1 and T-3. However, score for T-2 was comparable to control. Hence, patties with 1% guar gum (T-2) was found superior and most acceptable by the sensory panelists and finally selected as low fat Kadaknath chicken patties.