Efficacy of lemon albedo as fat replacer for development of ultra-low-fat chicken patties

Abstract

The study was carried out to develop ultra-low-fat chicken patties with incorporation of lemon albedo powder. Chicken patties were developed by incorporating lemon albedo powder as fat replacer at 1.0%, 2.05, 3.0% level to replace 50% vegetable oil in formulation. Emulsion and product pH, emulsion stability, fat and cholesterol decreased significantly (p < .05), however cooking yield, moisture content, fat retention and moisture retention values increased significantly (p < .05) in treatments. All mineral and textural parameters decreased significantly (p < .05) except manganese content. Lightness (L*) values increased significantly (p < .05) with no significant effect on yellowness (b*) and redness (a*) values. All sensory scores decreased significantly (p < .05) except saltiness scores with incorporation of lemon albedo, however there was no significant difference in overall acceptability scores between control and 1% lemon albedo powder. It was concluded that lemon albedo at 1.0% level could be used as an effective fat replacer for development of ultra-low-fat chicken patties.