Formulation and Quality Evaluation of Kadaknath Freeze Dried Meat Soup Powder Incorporated with Oat Flour and Mint Leaves Powder

Abstract

Indigenous/native breeds of chickens are playing an important role in rural economy in most of the developing countries. Among many native breeds Kadaknath is experiencing higher demand due to its unique characteristics and perceived health benefits of its meat. So, keeping this in view the present study was undertaken to formulate Kadaknath freeze dried meat soup powder incorporated with oat flour and mint leaves to enhance the functional property of Kadaknath meat and to analyze various quality parameters. The drying of minced meat was done by using freeze drier (Christ Alpha, Germany) at -65±5°C for 24 hours. The prepared meat powder was incorporated with Oat flour (Avena sativa), at three different levels including 10 %, 20 % and 30 % and the other ingredients like table salt, sugar, black pepper, citric acid, skim milk powder and guar gum were added at fixed proportions, in all treatments. The results of the study noted that the functional properties including ABTS activity, DPPH activity and total phenolic contents of the functional chicken soup powder were showing an increasing pattern with incorporation of higher proportion of oat flour as well as mint leaves powder, however hedonic scores were showing reduced values with higher amount of these ingredients.