Journals › Tropical Agricultural Research
Quality and Shelf Life of Boiled and Unboiled Palmyrah ( Borassus flabellifer ) Shoot Flour Incorporated Chicken Meatballs During Refrigerated (4±1°C) Storage
Tropical Agricultural Research 36(4): 267–282 · 2025
https://doi.org/10.4038/tar.v36i4.8994
Abstract
Plant-based non-meat ingredients have been studied for decades and recently gained more attraction in the food industry and research communities. The current study was conducted to produce chicken meatballs incorporating boiled-dried (Plukodiyal) and dried Palmyrah (Odiyal) flour with a focus on reducing manufacturing costs. Chicken meatballs were prepared with two flours as binders at the levels of 5% and 10% (w/w). Different treatment samples were stored at 4±1 °C for five days until further analysis. Sensory properties, proximate composition, physical properties such as processing yield, diameter changes, cooking loss, colour, and microbial properties such as total viable plate count, total yeasts and mould count and total coliform count of meatballs were determined. Five formulations (Control, T1- 5% Odiyal, T2 -10% Odiyal, T3- 5% Plukodiyal, 10% Plukodiyal) were produced and subjected to sensory evaluation to obtain the optimum product in terms of aroma, taste, texture, juiciness, and overall acceptability. From the sensory evaluation, the treatments T2 (10% of Palmyrah unboiled flour) and T4 (10% of Palmyrah boiled flour) were found to be significantly (P
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