Development of meat based seasoning fryums using chicken meat and rice flour blends

Meat based seasoning fryums (meat vadam) with 15, 25 and 35 % chicken meat were developed and their quality evaluated. Fryums prepared with 100% rice flour were used as control.

Int.J.Curr.Microbiol.App.Sci (2017) 6(6): 2112-2119 International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume Number (2017) pp 2112-2119 Journal homepage: http://www.ijcmas.com Original Research Article https://doi.org/10.20546/ijcmas.2017.606.250 Development of Meat based Seasoning Fryums using Chicken Meat and Rice Flour Blends M Anna Anandh* Department of Livestock Products Technology, Tamil Nadu Veterinary and Animal Sciences University-Veterinary College and Research Institute, Orathanadu-614 625, Thanjavur District, Tamil Nadu, India *Corresponding author ABSTRACT Keywords Chicken, Meat, Fryums, Vadam, Quality, Acceptability Article Info Accepted: 26 May 2017 Available Online: 10 June 2017 Meat based seasoning fryums (meat vadam) with 15, 25 and 35 % chicken meat were developed and their quality evaluated Fryums prepared with 100% rice flour were used as control Linear and significantly (P