Vol. 11, Special Issue 10 (2022)

Author(s):
Vimalraj E, R Ramani, V Appa Rao, R Narendra Babu and S Arulkumar

Abstract:
The effect of cooking methods on colour and textural properties of chicken patties were analysed. Two methods of cooking was done in chicken patties. Among the pressure cooked and microwave oven cooked patties parameters like colour and texture were analysed. The cooking methods had significant difference in colour and textural properties of chicken patties. The results suggest that microwave oven cooked patties had better colour and textural properties than pressure cooked patties. So, microwave oven cooking is better method of cooking.