Description

Abstract: Three levels (10, 15 and 20 percent) each of defatted peanut flour and partially defatted peanut flour were used as extenders for ground chicken patties containing seasoned 90, 85 and 80 percent chicken. Chemical, physical and sensory qualities of all-chicken and extended chicken patties were evaluated. The percentage of protein in extended patties increased as level of peanut flour was increased. Extending ground chicken with peanut flour consistently increased the percentage of water retained and yield of patties. Color, firmness and flavor scores of extended patties were lower than those of the control. Peanut odor was rated higher in extended chicken patties, especially those extended with partially defatted peanut flour.