Development of chicken meat caruncles on the basis of sensory attributes: process optimization using response surface methodology

Optimization of processing conditions for development of chicken meat incorporated whole wheat bread

Present study was conducted to explore the incorporation of high level of chicken meat powder for developing protein enriched whole wheat bread. The aim was to optimise meat level and processing conditions for development of chicken meat bread. Box-Beheken design of response surface methodology was used for optimising the processing conditions of chicken meat incorporated whole wheat bread as processing conditions strongly influence the product characteristics. Meat level (30-35%), proofing time (60-120 min) and cooking time (10-12 min) were contemplated as constrains or variable factors for their effect on responses such as baking yield, moisture, protein, fat, ash, redness and yellowness value, flavour, porosity and overall acceptability which are essential for product acceptability and marketability, while the cooking temperature was kept constant at 220 °C. The responses were assessed by evaluating the physicochemical, proximate, colour units and sensory evaluation. A high coefficient of regression > 0.90 was obtained for all the responses indicating the fit of model. The desirability achieved for these responses was 0.841 for 31.497% meat level with proofing time 107.17 min and baking time of 12.74 min. The study concluded with development of chicken meat bread having high protein content with optimised processing conditions of proofing and cooking time.