Research Article

Asian Journal of Dairy and Food Research, volume 38 issue 1 (march 2019) : 77-80

Technology of preparation of chicken jalebi and its sensory attributes

Preeti Doley, M. Hazarika, D.R. Nath, K. Sarma, A.K. Sarma, S. Choudhury, D. Bhuyan

Affiliations

¹Department of Livestock Production Management, College of Veterinary Science, Assam Agricultural University, Khanapara, Guwahati-781 022, Assam, India.

Submitted06-08-2018|
Accepted24-01-2019|
First Online 20-04-2019|
doi 10.18805/ajdfr.DR-1394

Cite article:- Doley Preeti, Hazarika M., Nath D.R., Sarma K., Sarma A.K., Choudhury S., Bhuyan D. (2019). Technology of preparation of chicken jalebi and its sensory attributes. Asian Journal of Dairy and Food Research. 38(1): 77-80. doi: 10.18805/ajdfr.DR-1394.

ABSTRACT

Chicken jalebis- a new snack was prepared by incorporating 23% non meat ingredients(Black gram flour, Bengal gram flour, corn flour, rice flour, semolina flour) at different proportions with 55% chicken (Broiler meat) to find out the best formulation without affecting the physico-chemical, microbial and organoleptic qualities of the product. Non meat ingredients were fermented for 24 hrs with curd at room temperature. Chicken was collected from local market, deboned, minced and processed. Different formulations of chicken jalebi batter were prepared by mixing broiler minced meat with fermented non meat ingredients, spices, oil, salt and ice to form a stable emulsion. The batter is then stuffed in a conical shaped plastic packet and pressed in such a manner to give a jalebi shape and then fried in sunflower refine oil at 180±50C for 5-10mins. One part of the chicken jalebis was immersed in tomato sauce, prepared from tomato magi sauce with little modification and other part was kept as such and then sensory attributes were evaluated and it was found that chicken jalebi containing rice flour was highly accepted by the consumers.

KEYWORDS

REFERENCES

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Research Article

Technology of preparation of chicken jalebi and its sensory attributes

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