Utilization of spent hen meat in improving the physicochemical and sensory qualities of dried ready-to-fry chicken meat based chips

The feasibility of spent broiler hen's meat in improving the physicochemical and sensory qualities of dried ready-to-fry chicken meat based chips was investigated. After preliminary trials, four formulations were selected based on sensory evaluation. Control (without meat) and treatments (formulations containing meat) were analyzed for various physicochemical properties, texture profile, shear force and colour values. On the basis of physicochemical and sensory evaluation, it was concluded that formulation containing 60% spent hen meat, 25% Sabudana (Tapioca Pearls) flour, 10% corn flour and 5% potato starch was most acceptable. All control and treatments had moisture levels below 10%. Sensory evaluation also revealed higher acceptability for chips incorporating spent hen meat. Therefore, chips prepared from inexpensive spent hen meat have the potential to compete effectively with commercial potato or corn based chips.