Functional Enhancement of Extruded Stick by Incorporating Chicken Heart
DOI:
https://doi.org/10.48165/jms.2026.21.02.03Keywords:
Chicken heart, Extrusion, sticks, quality attributesAbstract
Chicken heart (CH) was incorporated into refined wheat- and rice-flour-based extruded stick formulations to enhance nutritional quality and develop a healthy snack. CH replaced the base flours at 3%, 4.5%, and 6% levels, producing four variants: C (control, without CH), T1 (3% CH), T2 (4.5% CH), and T3 (6% CH). The oven-cooked sticks were evaluated for physicochemical, proximate, colour, and sensory attributes. Increasing CH levels in the formulations resulted in higher pH, water activity, protein, fat, and ash contents, while crude fibre remained comparable. The products darkened with CH incorporation, showing a significant (p < 0.05) reduction in lightness (L*) value. The yellowness (b*) score of T1 was significantly (p < 0.05) higher than that of the control and other treatments, and the hue angle of treated products (~72–75°) was significantly (p< 0.05) higher than that of the control and other treatments, and the hue angle of treated products (~72–75°) was significantly (p<0.05) higher than the control (56.18°). All treated sticks, except T3, exhibited improved tenderness compared to the control sticks. Sensory evaluation revealed that the 4.5% CH formulation (T2) received the highest overall acceptability. Hence, good-quality, protein-enriched extruded sticks can be successfully developed by incorporating 4.5% CH.
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Copyright (c) 2026 Abhinandh K, Pavan Kumar, Nitin Mehta, Amit Sharma, Rajnish Sharma
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