Effect of rice bran on the quality characteristics of oven-roasted chicken kababs

The study was aimed at optimizing the basic formulation and processing conditions for the preparation of chicken kababs from spent hens meat by oven roasting method of cooking and their incorporation with rice bran as fibre source. The rice bran at three different levels viz. 5, 10 and 15% was used replacing corresponding amount of lean meat in preparation of chicken kababs. The proximate composition, physico-chemical and sensory properties of kababs were analyzed. Amongst the different physico-chemical and compositional parameters, pH of the emulsion as well as kababs did not differ significantly (P>0.05) among control and treated products, however, a significant increase (P<0.05) in emulsion stability, cooking yield as well as crude fibre with each subsequent incorporation level was accompanied by a gradual decrease in moisture, protein and fat percentage of raw as well as cooked kababs for oven roasting method of cooking. All the sensory attributes showed decreased scores with increase of incorporation levels of the product and were significantly (P<0.05) lower at 10 and 15% level of incorporation as compared to control. But at 5% incorporation, the scores for all the sensory attributes were comparable to control. Hence, it was concluded from this study that 5% rice bran incorporation was optimum for the formulation of oven roasted chicken kababs.