The properties of poultry batters depending on the amount of water and Plantago ovata husk.

ABSTRACT

BACKGROUND: Plantago ovata is a medicinal plant, rich in fibre. Its seed-husk (psyllium) is used to control constipation, obesity, diabetes and cholesterol levels etc. In the presented study, it was incorporated into poultry meat formulations and the quality parameters of the cooked samples were tested. METHODS: Ground thigh meat from chicken was mixed with water and powdered Plantago ovata husk. The amount of water and husk ranged between 0-40% and 0-3%, respectively. The proximate composition of raw batters and cooked samples was tested. Production yields were calculated after cooking the samples in a water bath. Water activity, texture and colour parameters were analysed in the cooked samples. RESULTS: Fat content was lower in the samples with higher water addition. Water activity was lower in the samples with psyllium, but increased in the case of the highest water addition. Production yields were the highest while hardness was the lowest in the sample with both 3% of Plantago ovata husk and 40% of water. Lightness decreased when psyllium was added while redness decreased with both psyllium and water addition. CONCLUSIONS: The formulation with 40% of water and 3% of psyllium was chosen as the best, due to high production yields. Further tests should be conducted to test microbiological stability, shelf-life and consumer acceptance of products manufactured according to the abovementioned parameters.