Chicken meat added bread formulation for protein enrichment - FINS

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2Ege University, Faculty of Engineering, Department of Food Engineering, Bornova 35100, Izmir,. Turkey. *Corresponding author: Phone: +902323113044.
UDK 664.661:637.54’65:547.96 Original research paper

CHICKEN MEAT ADDED BREAD FORMULATION FOR PROTEIN ENRICHMENT 1

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Hulya Cakmak* , Burak Altinel , Seher Kumcuoglu , Sebnem Tavman

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Ege University, Graduate School of Natural and Applied Sciences, Department of Food Engineering, Bornova 35100, Izmir, Turkey 2 Ege University, Faculty of Engineering, Department of Food Engineering, Bornova 35100, Izmir, Turkey

*Corresponding author: Phone: +902323113044 Fax: +902323427592 E-mail address: [email protected]

ABSTRACT: Chicken meat powder and chicken meat at five different levels (10, 15, 20, 25, and 30%) was added to white and whole wheat bread for protein enrichment and nutritional, sensory, and quality characteristics of these enriched bread samples were determined. The protein content of the bread samples with the addition of chicken meat and chicken meat powder were increased from 7.60% to 18.44% and 18.70% for white bread, and from 8.85% to 14.23% and 16.49% for whole wheat bread, respectively. The total colour difference of bread crumbs was increasing with the increasing level of chicken meat powder and chicken meat (p