Effect of Green Banana Pulp Addition on the Rheology, Physicochemical Properties, Texture, Nutritional Profile, and Sensory Quality of Chicken Patties

The study was aimed at developing functional chicken patties with the incorporation of green banana pulp (GB) as a fiber source separately at 2.0, 4.0, and 6.0% levels with the replacement of meat accordingly for the maintenance of emulsion formulation. The developed chicken patties were subjected to the analysis of rheological behaviors, proximate composition and mineral content, and textural and sensory parameters. The total dietary fiber content of the GB Powder was 34.30 ± 1.25. The rheological behavior of the emulsion showed higher storage modulus values (G′) than the loss modulus values (G″) in both temperature and frequency sweeps. Emulsion, as well as pH, emulsion stability, protein, fat, cholesterol content, water activity, and zinc content, was decreased; however, ash and total dietary fiber, cooking yield, moisture, manganese, iron, copper, potassium, and phosphorous content of the product increased significantly (P < 0.05) with the incorporation of green banana pulp powder. All textural parameters increased significantly (P < 0.05) with an increased level of green banana pulp powder in chicken patties, except fracturability. The lightness (L*) and yellowness (b*) values of patties decreased significantly (P < 0.05) with an increased level of green banana pulp powder. Flavor, texture, juiciness, mouth coating, meat flavor intensity, and overall acceptability scores of controls and GB1 were comparable; however, they decreased significantly (P < 0.05) in GB2 and GB3. Therefore, it is concluded that acceptable-quality chicken patties could be developed with the incorporation of 2% green banana pulp powder.