Vol. 12, Issue 7 (2023)

Author(s):
Thokala Mounika and M Sahityarani

Abstract:
The present study was undertaken to evaluate the effect of different levels of moringa leaf powder on the quality characteristics of chicken sausages. The moringa leaf powder was incorporated at two different levels viz. 1.5% and 2.5% and analyzed for various physicochemical and sensory characteristics of chicken sausages. Addition of at different levels significantly affected the proximate composition of the chicken sausages. The crude fibre content was found to be significantly higher in chicken sausages incorporated with 2.5% level of moringa leaf powder. A significant (p<0.05) increase in the, PH, emulsion stability, cooking yield and water holding capacity values was observed in chicken sausages with 2.5%. The mean sensory scores of the products like appearance, color, flavor, texture and overall acceptability were higher for 1.5% level of incorporation. Although the result variations between 1.5% and 2.5% are very less but 1.5% may be preferred over 2.5% based on the overall acceptability scores.