Journal of Food, Agriculture and Environment

Proximate, sensory and storage quality attributes of lotus (Nymphaea nelumbo) stem pulp fortified designer chicken patties


M. Kaur, Arvind Kumar *, D. Bhardwaj, A.A. Bhat

Recieved Date: 2015-11-18, Accepted Date: 2016-03-26


The present study was conducted to develop designer meat patties utilizing spent hen meat and lotus (Nymphaea nelumbo) stem pulp. Effect of Nymphaea nelumbo on physico-chemical and proximate properties and sensory attributes of chicken patties was analyzed and resulted out as chicken patties from spent hen meat could be suitably prepared with Nymphaea nelumbo at 10% replacement of lean meat (wt/wt). Incorporation 10% Nymphaea nelumbo pulp increased the pH, emulsion stability in raw emulsion and increase in cooking yield, moisture content and crude fibre significantly (P<0.05) in cooked designer patties but the protein and fat content of the developed product decreased significantly (P<0.05). The sensory scores depicted no significant (P<0.05) difference from control group. These chicken patties observed to be stored in aerobic packaging at refrigeration temperature (4±10C) for a period of 14 days as physico-chemical, proximate, microbiological and sensory attributes were in the acceptable range. Thus, chicken patties with good to very good acceptability were developed utilizing lotus stem pulp (Nymphaea nelumbo) and spent hen meat.


Chicken patties, proximate attributes, lotus stem pulp (Nymphaea nelumbo), sensory attributes, spent hen meat, storage quality

Journal: Journal of Food, Agriculture and Environment
Year: 2016
Volume: 14
Issue: 2
Category: Food and Health
Pages: 49-53

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